Recipes from Cajun Country :: Cajun Quick and Yeast Breads
Source: Sweetened With Honey, The Natural Way Cookbook by the National Honey Board, 1994
1 c. liquid Bloody Mary mix
1 c. water
1 pkg. active dry yeast
1/4 c. honey
1/4 c. canola (or other vegetable) oil
1/4 c. chopped green onion tops
1/4 c. chopped parsley
1 clove garlic, pressed
1 tsp. salt
1/4 tsp. cayenne pepper, optional
5 to 6 c. flour
Combine Bloody Mary mix and water in small saucepan. Cook over low heat until mixture reaches 105 to 115 degrees fahrenheit; pour into large warm bowl. Add yeast; stir until dissolved. Add honey, oil, onion tops, parsley, garlic, salt and cayenne, if desired. Mix well. Add 1 c. flour and stir until smooth. Stir in more flour until firm dough is formed. Knead dough on lightly floured board about 5 mins. or until smooth and elastic.
Shape dough into a ball. Place in greased large bowl; turn to grease all sides. Cover bowl and set in warm place to rise about 1 hour or until doubled.
Punch dough down and divide in half. Roll 1 piece on lightly floured surface into rectangle. Roll up tightly from short side jellyroll style.
Pin. seam to seal; place in greased 9 x 5 x 3-in. loaf pan. Repeat with other portion of dough. Cover and set in warm place to rise about 1 hour or until doubled.
Bake in preheated 400 degree F oven about 1/2 an hour or until loaves sound hollow when tapped and crust is brown. Remove from pans and cool on wire racks.
