1 C. Bloody Mary mix<\/p>\n
1 C. water<\/p>\n
1 package active dry yeast<\/p>\n
1\/3 C. honey<\/p>\n
1\/4 C. vegetable oil<\/p>\n
1\/4 C. chopped green onion tops<\/p>\n
1\/4 C. chopped parsley<\/p>\n
1 clove garlic, pressed<\/p>\n
1 tsp. salt<\/p>\n
5 1\/2 C. flour<\/p>\n
<\/p>\n
In small saucepan, combine Bloody Mary mix and water. Cook over low heat to 105-115[F. Pour into large warm mixing bowl and add yeast; stir until dissolved. Add honey, oil, onion tops, parsley, garlic and salt; mix well. Add 1 C. flour and stir until smooth. Stir in more flour until a firm dough is formed. Knead on a lightly floured board about 5 minutes. Shape into a ball and place in a large greased bowl; turn to grease all sides. Cover bowl and set in a warm place to rise for 1 hour or until doubled in size. Punch dough down and divide into 2 equal parts. Shape each piece into a loaf and place in a greased 9x5x3-inch loaf pan. Cover and let rise in a warm place about 1 hour or until doubled in size. Bake 400[F about 30 minutes or until loaves have a hollow sound when tapped and crust is brown. Remove from pans and cool on wire rack.<\/p>\n","protected":false},"excerpt":{"rendered":"
1 C. Bloody Mary mix 1 C. water 1 package active dry yeast 1\/3 C. honey 1\/4 C. vegetable oil 1\/4 C. chopped green onion tops 1\/4 C. chopped parsley 1 clove garlic, pressed 1 tsp. salt 5 1\/2 C. flour In small saucepan, combine Bloody Mary mix and water. Cook over low heat to 105-115[F. Pour into large warm mixing bowl and add yeast; stir until dissolved. Add honey, oil, onion tops, parsley, garlic and salt; mix well….<\/p>\n