Serves: 32
Total Calories: 85
In small saucepan, combine tomato juice and water. Cook over low heat to 105-115°F. Pour into large warm mixing bowl and add yeast stir until dissolved. Add agave, oil, onion tops, parsley, garlic and salt mix well. Add 1 cup 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 9 x 5 x 3-inch loaf pan. Cover and let rise in a warm place about 1 hour or until doubled in size. Bake at 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.
This Cajun Tomato Bread recipe is from the Agave Recipes Cookbook. Download this Cookbook today.
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