Creole Tomato Bread
This spicy, yeast-risen bread includes the Creole trinity, celery, bell pepper and onion, with a hint of cayenne.
1 (0.25-ounce) packet active dry yeast, or 2 1/4 teaspoons active dry yeast
2/3 cup tomato juice
2 3/4 cups all-purpose or bread flour
2 tablespoons wheat germ
1 1/4 teaspoons garlic salt
1 teaspoon chili powder
1 teaspoon paprika
1/8 teaspoon baking soda
1/8 teaspoon cayenne pepper
1/4 cup chopped celery
1/4 cup chopped red bell pepper
2 tablespoons pimientos, chopped
1 tablespoon dried onion flakes
1/2 (10.75-ounce) can condensed tomato soup
1 large egg
1 tablespoon vegetable oil
2 teaspoons molasses
1/2 cup sliced mushrooms
- Dissolve yeast in warm tomato juice; set aside.
- In a bowl combine flour, wheat germ, garlic salt, chili powder, paprika, baking soda, cayenne pepper, finely chopped celery, finely chopped red bell pepper, chopped pimientos, dried onion flakes, tomato soup (undiluted), egg, oil, and molasses. Add the yeast mixture and knead until smooth and satiny, about 10 minutes. Knead in sliced mushrooms. Allow to rise, covered, in a warm place for 2 hours.
- Punch down, place in a greased loaf pan, and allow to rise until doubled in bulk, about 1 hour.
- Bake in a preheated oven at 350°F (175°C) for 20 to 30 minutes, or until golden brown.
Makes 1 loaf.