“From Cooking Light's 1991 Annual Cookbook. I'm not sure how accurately this bread mimics the cocktail, but give it a try! This is a yeast bread and therfore needs time to rise. The rising time has not been factored into the prep or cook time.”
READY IN:
1hr 10mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. Dissolve yeast in warm water in a large bowl; let stand 5 minutes to “bloom.
  2. Combine vegetable juice cocktail and next 3 ingredients in sml saucepan; cook over medium heat until margarine melts. Let cool to 105-115 degrees. Stir in egg and salt. Add to yeast mixture; stir well. Add whole wheat flour and what germ; beat at low speed of an electric mixer until well blended. Beat an additional 3 minutes at high speed. Stir in enough of the 1 ¾ c all-purpose flour to make a soft dough.
  3. Sprinkle 3 TBL all-purpose flour evenly over work surface. Turn out dough onto floured surface and knead until smooth and elastic (about 8-10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees) free from drafts, 1 hour or until doubled in bulk.
  4. Punch dough down. Roll to a 15x8 ½-inch rectangle. Roll up dough, jellyroll fashion, starting with narrow end; pinch seam side down, in an 8 1/2x4 1/2x3-inch loaf pan coated with cooking spray.
  5. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk. Bake at 350 degrees for 35-40 minutes or until loaf sounds hollow when tapped. Remove from pan and let cool completely on wire rack.

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