MenuCajun Tomato Bread
Serves: 32
1 slice per serving1 cup spicy tomato juice or Bloody Mary mix
1 cup water
1 (1/4-ounce) package active dry yeast
1/3 cup agave
1/4 cup vegetable oil
1/4 cup chopped green onions tops
1/4 cup chopped parsley
1 clove garlic, pressed
1 teaspoon salt
5 1/2 cups flour
Cajun Tomato Bread is from the Cook'n with Agave collection.
In small saucepan, combine tomato juice and water. Cook over low heat to 105-115°F. Pour into large warm mixing bowl and add yeast; stir until dissolved. Add agave, oil, onion tops, parsley, garlic and salt; mix well. Add 1 cup flour and stir until smooth. Stir in more flour until a firm dough is formed. Knead on a lightly floured board about 5 minutes. Shape into a ball and place in a large greased bowl; turn to grease all sides. Cover bowl and set in a warm place to rise for 1 hour or until doubled in size.
Punch dough down and divide into 2 equal parts. Shape each piece into a loaf and place in a greased 9 x 5 x 3-inch loaf pan. Cover and let rise in a warm place about 1 hour or until doubled in size. Bake at 400°F about 30 minutes or until loaves have a hollow sound when tapped and crust is brown. Remove from pans and cool on wire rack.
Punch dough down and divide into 2 equal parts. Shape each piece into a loaf and place in a greased 9 x 5 x 3-inch loaf pan. Cover and let rise in a warm place about 1 hour or until doubled in size. Bake at 400°F about 30 minutes or until loaves have a hollow sound when tapped and crust is brown. Remove from pans and cool on wire rack.
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