Mustard Dill Bread
Makes 2 loaves
4-1 / 2 to 5 cups all-purpose flour
1 / 4 cup brown sugar
2 envelopes FLEISCHMANN’S RapidRise Yeast
1- 1 / 2 teaspoons dried dill weed
1- 1 / 4 teaspoons salt
1-1 / 2 cups water
1 / 4 cup milk
1 / 4 cup butter or margarine
2 tablespoons dijon-style mustard
In a large bowl, combine 1 cup flour, brown sugar, undissolved yeast, dill weed, and salt. Heat water, milk, butter, and mustard until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough in half; roll each half to 12 x 7-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, on 2 greased 8-1 / 2 x 4-1 / 2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes to 1 hour.
Bake at 375oF for 20 to 25 minutes. Remove from pans; cool on wire rack.
Serving size: 1 slice (1/24 of recipe)
Serving weight: 3.1 ounces (89 grams)
Calories 120; Total fat 2.5 g; Saturated fat 1.5 g; Cholesterol 5 mg; Sodium 320 mg; Carbohydrates 22 g; Dietary fiber less than 1 g; Sugars 3 g; Protein 3 g