Bloody Mary Bread - cooking recipe

Ingredients

1 (1/4 ounce) package dry yeast
1/4 cup warm water (105-115 degrees)
1 (6 ounce) can spicy vegetable juice cocktail
1 tablespoon sugar
2 tablespoons water
1 tablespoon unsalted margarine
1 egg, beaten
1/2 teaspoon salt
1 cup whole wheat flour
1/4 cup wheat germ
1 3/4 cups all-purpose flour
3 tablespoons all-purpose flour
vegetable oil cooking spray

Preparation

Dissolve yeast in warm water in a large bowl; let stand 5 minutes to \"bloom.
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 3/4 c all-purpose flour to make a soft dough.
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.
Punch dough down. Roll to a 15x8 1/2-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.
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.