Bloody Mary Bread

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READY IN: 1hr 10mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Dissolve yeast in warm water in a large bowl; let stand 5 minutes to “bloom.
  • Combine vegetable juice cocktail and next 3 ingredients in sml saucepan; cook over medium heat until margarine melts. Let cool to 105-115 degrees. Stir in egg and salt. Add to yeast mixture; stir well. Add whole wheat flour and what germ; beat at low speed of an electric mixer until well blended. Beat an additional 3 minutes at high speed. Stir in enough of the 1 ¾ c all-purpose flour to make a soft dough.
  • Sprinkle 3 TBL all-purpose flour evenly over work surface. Turn out dough onto floured surface and knead until smooth and elastic (about 8-10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees) free from drafts, 1 hour or until doubled in bulk.
  • Punch dough down. Roll to a 15x8 ½-inch rectangle. Roll up dough, jellyroll fashion, starting with narrow end; pinch seam side down, in an 8 1/2x4 1/2x3-inch loaf pan coated with cooking spray.
  • Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk. Bake at 350 degrees for 35-40 minutes or until loaf sounds hollow when tapped. Remove from pan and let cool completely on wire rack.
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