Bloody maria bread

Yield: 1 Loaf

Measure Ingredient
\N \N -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
\N \N Tabasco sauce

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."

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