Time for another confession: I don’t particularly like Bloody Marys. (Until I had to write the plural of “Bloody Mary” just now, I’m questioning the spelling; but I don’t like the idea of writing “maries” in that sentence.) My lovely friends Jake and Laura are Bloody Mary connoisseurs. They know which mixes to buy and which restaurant offers the best Bloody Marys at brunch, etc. And yes, I had to Google how to spell the word connoisseurs.
In short, Bloody Marys taste like cold tomato soup (to me, and probably to everyone else too, but they won’t admit it). Which means that they are gross. Don’t get me wrong; I love tomato soup…as a soup. Not in beverage form.
Some time ago, I got the idea of making a bread version of the Bloody Mary. Even if you hate the beverage, you will fall in love with this bread!
(And because I suck at making my own bread without the use of a bread machine, you will need a bread machine. Stat. All joking aside, it is an amazing investment if you plan on trying to avoid all of the crap that is in grocery store sandwich bread.)
Bread Machine Ingredients:
Scant ½ c. pureed tomatoes
1 T. jalapeno-infused vodka
1 T. Sriracha
2 T. roasted red peppers, chopped
1 T. olives, chopped
1 T. extra virgin olive oil
Splash of lemon juice
Splash of Worcestershire Sauce (double check to be sure that it’s vegan)
¾ tsp. sea salt
2 T. nutritional yeast (or parmesan cheese if you are not vegan)
2 tsp. organic cane sugar
1 tsp. cumin
Dash of smoked paprika
2 c. bread flour
2 tsp. bread machine yeast
This may seem like a lot of ingredients, but feel free to substitute your own – let me know what you choose! It’s really whatever you would choose to put in a Bloody Mary.
Load your bread machine as directed by the manufacturer. (For mine, I’m supposed to load it with the liquid ingredients first, then dry, followed by the flour and yeast last. I listed the ingredients in the order that I would put them in.)
Once it’s loaded, plug it in and set it to the “dough” setting. Sit back and relax!
Preheat the oven to 375°. Grease a loaf pan with coconut oil or make small, round rolls.
If you are baking it in a loaf pan, stick the dough in the pan and pop that sucker in the oven!
If you are choosing to make rolls, like me, divide the dough into nine evenly-sized balls. Once they are formed, place them into the greased/floured pan. Cover with a towel and let them rest for about 10 minutes.
Bake the rolls for 20 minutes. For a loaf, you will probably need to extend the time. Insert a toothpick at intervals to make sure the bread is cooked through.
These rolls tasted fluffy, spicy, and delicious! Much better than liquid tomato soup. They taste great with a hearty bowl of veggie chili :-)
I would love to know what you decide to throw into your Bloody Mary rolls! Leave me a comment below and keep me posted!