|by Anthony Blake|
Since our highly successful Bread Book was published in 1992, great changes have occurred within breadmaking and consumer expectations of it.
Results 1 - 10 of 691 for mustard bread
Use fresh cucumbers; ... sugar, celery and mustard seeds and heat ... dark place. Ready to eat in 3-4 weeks. Keeps for up to 1 year. Makes about 6 pints.
Cream the butter ... parsley. Split the bread the long way. ... mixture and the mustard. Top with ... rolls) just before putting into oven or wrap in foil.
Slice loaf in ... spread on prepared mustard. Sprinkle on ... a sharp knife through the entire loaf and bottom crust. Great with steak, chicken or fish!
In a small ... in 2 tablespoons mustard until blended. Scrape ... and pepper. Blend well. Cook just until heated through. Do not boil. Serve over chicken.
Stir together 2 ... water, oil, sugar, mustard and salt in ... butter. Cool on wire rack. This bread is especially delicious sliced and toasted for breakfast.
Combine 2 cups ... bowl. Combine water, mustard, brown sugar ... minutes. Bake 25-35 minutes at 375 degrees. Check for doneness after 20 minutes. Delicious!
Season cutlets with ... and paprika. Put bread crumbs on a ... on wax paper for about 20 minutes until dry. Heat oil in skillet and pan fry on both sides.
In small saucepan, ... in 2 tablespoons mustard until blended; scrape ... Cook just until heated through; do not boil. Serve over chicken. Makes 4 servings.
Melt butter and ... Cut loaf of bread lengthwise. Spread with ... with sesame seeds. Wrap in foil and heat. At last minute open and brown under broiler.
Blend together and spread on slices of french bread. Lay on ... at 350 degrees 20 minutes until golden or wrap loosely in foil, heat 1 minute. 36 slices.
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