Looking for something a little different to eat with dinner or as a sandwich bread? Try Bloody Mary Bread! Reminiscent of it’s liquid namesake, this loaf bread is slightly sweet thanks to the sun-dried tomatoes. The savory component is courtesy of the Bloody Mary mix, fresh herbs and black pepper. Make it using the Roll and Go Master Mix. Easily substitute tomato juice or tomato juice blends like V-8 if Bloody Marys aren’t your slice of life. Either way, this tomato-herbed loaf is delish!
PrintBloody Mary Bread
Slightly sweet and savory, with a little pepper and sun-dried tomatoes to boot, Bloody Mary Bread is tasty on it’s own or as a sandwich bread.
- Prep Time: About 15 Minutes + 1-1/2 Hour Rise Time
- Cook Time: About 40 Minutes
- Total Time: About 2-1/2 Hours
- Yield: 1 Loaf 1x
Ingredients
1 tbsp. active dry yeast
1/2 cup lukewarm water
1 large egg, beaten
1/2 cup Bloody Mary mix*
2 tbsp. olive oil
1 tbsp. chopped fresh rosemary**
1 tbsp. chopped fresh thyme**
1 tbsp. black pepper, freshly ground
1/2 cup diced sun-dried tomatoes, drained of oil
3 to 4 cups Roll and Go Mix
Instructions
In a large bowl or standing mixer bowl, combine yeast and lukewarm water. Let sit for about 5 minutes or until foamy. Add egg, Bloody Mary mix, olive oil, rosemary, thyme, black pepper, and sun-dried tomatoes. Blend until well combined. Add Roll and Go Mix one cup at a time, blending well after each addition. Dough should be stiff. Knead on a lightly floured board until smooth and elastic. If using a standing mixer, use the dough hook attachment. Lightly butter or spray a large bowl. Set dough in bowl. Turn to coat top. Cover with a slightly damp towel or plastic wrap. Place in a warm location and allow to rise until doubled in size, about 1 hour.
After first rise, punch dough down. Allow to rest for 10 minutes. Lightly butter or spray a 9 X 5-inch loaf pan. Shape dough into a log and place fold side down into the pan. Cover again with a slightly damp towel or loose plastic wrap. Let rise until dough is slightly rounded above the pan top, about 30-45 minutes. Preheat oven to 350 degrees F. Bake dough for 35-45 minutes or until deep golden brown. The internal temperature of the bread should be 190 degrees F. Remove bread from oven. Brush the top with butter, if desired. Remove from pan and allow to cool on a wire rack. Serve sliced with butter, or as a sandwich with your favorite fillings.
Notes
*Tomato juice can be substituted for the Bloody Mary mix.
**Dried rosemary and thyme can be used.
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