Honey Mustard Loaf Recipe
Honey Mustard Loaf Recipe photo by Taste of Home

Honey Mustard Loaf Recipe

Publisher Photo
Rave reviews will come your way when you present this golden bread. For a flavorful variation, I sometimes add 1/2 teaspoon dried oregano and thyme to the dough.
TOTAL TIME: Prep: 20 min. + rising Bake: 45 min.
MAKES:16 servings
TOTAL TIME: Prep: 20 min. + rising Bake: 45 min.
MAKES: 16 servings

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 3/4 cup warm water (110° to 115°)
  • 2 eggs
  • 3 tablespoons honey
  • 3 tablespoons Dijon mustard
  • 2 tablespoons butter, softened
  • 1 teaspoon salt
  • 1/8 teaspoon ground turmeric, optional
  • 3 to 3-3/4 cups all-purpose flour

Nutritional Facts

1 serving (1 slice) equals 124 calories, 3 g fat (1 g saturated fat), 30 mg cholesterol, 242 mg sodium, 22 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. In a large bowl, dissolve yeast in warm water. Add 1 egg, honey, mustard, butter, salt, turmeric if desired and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Turn onto a lightly floured surface; shape into a loaf. Place in a greased 9-in. x 5-in. loaf pan. Cover and let rise until doubled, about 1 hour.
  4. Beat remaining egg; brush over top. Bake at 400° for 20 minutes. Cover loosely with foil. Bake 15-17 minutes longer or until golden brown. Remove from pan to a wire rack to cool. Yield: 1 loaf.
Originally published as Honey Mustard Loaf in Best of Country Breads 2000, p69

Nutritional Facts

1 serving (1 slice) equals 124 calories, 3 g fat (1 g saturated fat), 30 mg cholesterol, 242 mg sodium, 22 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Honey Mustard Loaf

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MY REVIEW
Reviewed Aug. 8, 2010

"Could not taste the honey or the mustard. Needed more honey mustard on the sandwich, but had a good texture."

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