Bloody maria bread
1 Loaf
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Jim Kessler RBFV65A | ||
| 3 | cups | Bread flour |
| 1¼ | cup | V-8 Vegetable juice |
| 1½ | tablespoon | Sugar |
| 1½ | teaspoon | Salt |
| 1 | pack | Yeast; rapid rising |
| 1 | teaspoon | Rosemary; ground |
| 1 | teaspoon | Basil; ground |
| 1 | teaspoon | Garlic powder |
| 1 | teaspoon | Onion powder; or flakes |
| ½ | teaspoon | Oregano |
| 2 | tablespoons | Virgin olive oil |
| Tabasco sauce | ||
Directions
I'll have to admit that when I make this bread I usually use the V-8 mixture that I have in the refrigerator. I add a much larger quantity of the herbs that are listed to a bottle of V-8 and let it set. It makes a nice drink with or without vodka. If you drink it with vodka, it's a "Bloody Mary," without vodka, it's a "Bloody Shame." The bread tastes better if you mix the herbs in the V-8 at least 24 hours before baking. Be that as it may - add all ingredients to the baking container of your machine and bake on basic bread cycle. It's a "speecy" bread and goes with well "speecy meata balls."