Cajun Hot Tomato Bread Recipe | Louisiana Recipes | Creole Recipes | Cajun Recipes
How to prepare "cajun hot tomato bread"
cajun hot tomato bread
source: sweetened with honey, the natural way cookbook by the national honey board, 1994
1 cup liquid bloody mary mix
1 cup water
1 package active dry yeast
1/4 cup honey
1/4 cup vegetable oil
1/4 cup chopped green onion tops
1/4 cup chopped parsley
1 clove garlic, pressed
1 teaspoon salt
1/4 teaspoon cayenne pepper, optional
5 to 6 cups flour
combine bloody mary mix and water in small saucepan. cook over low heat until mixture reaches 105 to 115 degrees f; 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 cup flour and stir until smooth. stir in more flour until firm dough is formed. knead dough on lightly floured board about 5 minutes 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.
pinch seam to seal; place in greased 9 x 5 x 3-inch 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 30 minutes or until loaves sound hollow when tapped and crust is brown. remove from pans and cool on wire racks.
