In the bowl of a standing mixer or a large bowl, combine 1/2 cup lukewarm water with yeast.  Let sit for 5 minutes or until foamy.  Add Bloody Mary Mix (or tomato juice), garlic powder, salt, olive oil, celery seed, Tabasco Sauce, Worcestershire Sauce, lemon zest, sun-dried tomatoes, and green olives. Blend well. Add nonfat dry milk and 1 cup of all-purpose flour.  Add flour 1 cup at a time until dough is smooth.  If using a stand mixer, use the dough hook to knead dough for about 5 minutes longer.  If not, turn dough out onto a lightly floured board and knead until smooth and elastic. 

Place dough into a lightly greased bowl.  Turn to coat top.  Cover with a slightly damp towel or sprayed-plastic wrap and place in a warm location to rise.  Let dough rise for 60 to 90 minutes or until puffy.  It won’t necessarily rise to “double” status.

Gently push dough down.  Let rest for 10 minutes.  Form dough into a log and place into a greased 9-X 5-inch loaf pan.  Cover again with slightly damp towel or loosely placed sprayed-plastic wrap. Let dough rise for another 60-90 minutes.  Dough should rise 1 to 1-1/2 inches above the loaf pan rim. Preheat oven to 350 degrees F as dough is rising.

Bake dough for 45 to 55 minutes, or until internal temperature of bread is 190 to 200 degrees F and bread is golden brown.  **Tent the bread with an aluminum foil sheet if it is browning too much.   Remove bread from oven and let cool on a wire rack.  Store at room temperature in plastic wrap or aluminum foil for up to 5 days.