Did I just really say “bloody mary bread”?! Weird things happen when Dizzle is out of town. 🙂
I personally do not like bloody marys. At all. Can’t stand them. I do appreciate the contents of a good mix, so I decided to confiscate some for a bread creation. I love adding all sorts of flavors to french bread, and this was another yummy one. The recipe is enough for two pizzas or baguettes. The first portion was rolled out pizza style for bread sticks. The second was formed into a baguette. I used the baguette the next day for salad croutons. Oh yes!
- 1 cup bloody mary mix (I used Tabasco brand.)
- 2 tsp yeast
- 2 TB honey
- 1½ cups unbleached white flour
- 1 cup whole wheat or spelt flour
- 1 tsp salt
- 1 tsp oil
- optional: add a handful of chopped sundried tomatoes
- Warm bloody mary mix. (I like using pyrex to nuke it for 30 seconds. Perfect warmth.)
- Add bloody mary mix, yeast, and honey to the mixing bowl. Stir to combine and dissolve honey. Add all other ingredients. Mix and knead for 5 minutes. If dough is absolutely too sticky, add flour by 1 tablespoons until a moist ball forms.
- Allow to rise for 1 hour.
- Form into 2 baguettes. Place into bread pan. Make several slices in the top of each loaf. Allow to rise another hour or so. Preheat oven to 450.
- Bake at 450 for 10 minutes. Reduce heat to 400 and bake for another 10 minutes.
- french bread (or really any bread)
- salt & pepper
- Cube the desired portion into bite size chunks. Heat pan to medium on the stove. Add 1 TB oil or lightly spray with oil. Add bread chunks. Sprinkle with salt and pepper. (optional: red pepper flakes) Toss and cook until lightly browned and desired crunchiness.
Croutons can also be prepared in the oven on a baking sheet or pizza stone. It’s too easy for me to forget about them, so I prefer to do them stove top.
I’m totally going to try this again with some leftover marinara and maybe a good portion of fresh basil. MmmmmmmmmTags: baguette, bread, french bread, plant based, spelt, tomato, whole grain