Honey Mustard Bread Recipe

AuthorSteve Nubie
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This is a yeast bread that is flavored with a honey mustard blend that is put both into the dough and mixed with an egg yolk for a golden yellow glaze on the top of the bread. It’s easy to make in your bread machine, just make sure you put the ingredients into the bread pan in the order listed in the INGREDIENTS section of the recipe.

This bread makes a great accompaniment to robust and savory dishes like ham, roast beef and salmon.  It’s also great for sandwiches or dipped into chili or a soup or stew.    

INGREDIENTS:
 3/4 cup water
 1 teaspoon salt
 1/2 cup canned low-salt chicken broth
 1 tablespoon dry milk
 1/4 cup honey
 2 1/2 tablespoons gourmet mustard (Dijon)
 2 cups white bread flour
 1 cup wheat bread flour
 3 teaspoons of active dry yeast or bread machine yeast
DIRECTIONS:
1

Put the ingredients into the bread machine bread pan in the order indicated and select the White Bread Setting for 1.5-pound loaf and medium crust. When the bread has risen before the baking cycle begins, brush it quickly with the glaze and close the lid. Do not reopen the lid until the baking cycle is complete.

2

Remove the bread pan and let it rest for 10 minutes and then let the loaf rest on a wire rack for an additional 5 minutes. Slice and serve or reserve in plastic wrap in the fridge for later use.

Ingredients

INGREDIENTS:
 3/4 cup water
 1 teaspoon salt
 1/2 cup canned low-salt chicken broth
 1 tablespoon dry milk
 1/4 cup honey
 2 1/2 tablespoons gourmet mustard (Dijon)
 2 cups white bread flour
 1 cup wheat bread flour
 3 teaspoons of active dry yeast or bread machine yeast

Directions

DIRECTIONS:
1

Put the ingredients into the bread machine bread pan in the order indicated and select the White Bread Setting for 1.5-pound loaf and medium crust. When the bread has risen before the baking cycle begins, brush it quickly with the glaze and close the lid. Do not reopen the lid until the baking cycle is complete.

2

Remove the bread pan and let it rest for 10 minutes and then let the loaf rest on a wire rack for an additional 5 minutes. Slice and serve or reserve in plastic wrap in the fridge for later use.

Honey Mustard Bread Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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