Bloody Mary Bread
Bloody Mary bread uses V8 juice and a splash of vodka in a bread machine dough for a savory, tomato-tinged loaf with a soft crumb. A conversation starter at any brunch table.
YIELD
2 loavesPREP
1 hrsCOOK
40 minREADY
1 hrsYour bread machine is about to get a whole lot more interesting. V8 juice gives this loaf a rosy blush and a savory vegetal backbone, while a tablespoon of vodka adds a subtle warmth that bakes right into the crumb.
The result is a soft, slightly tangy bread that smells incredible while it rises and tastes even better sliced thick and toasted with butter.
It’s a natural partner for soups, grilled cheese, or just about any sandwich that needs a little personality. And yes, it absolutely crushes it as the base for a BLT.
Chef Tips
- Make sure the V8 juice is at room temperature before adding so it doesn’t slow down the yeast
- The vodka flavor bakes off during rising and baking, leaving just a hint of warmth
- Try it in the bread machine on the white bread setting, or shape by hand into two small loaves
- Slice thick for toast points to serve alongside soup or stew
Ingredients
Directions
Place all the ingredients in the order listed into the pan, select white bread, and push “Start".
NOTE: Unless otherwise noted all ingredients should be at room temperature.
This can be mixed on manual of the bread machine.
After Second kneading, remove dough from machine, divide into to equal portions and place in small loaf pans.
Cover and let rise to double, about 45 min to 1 hour.
Bake at 350 f. for 35 to 40 min.
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