Mustard Dill Bread

Add a little twist to your bread with the simple additions of mustard and dill. They create a pleasant flavor, but they won't overpower other dishes. Our tasters loved the light, soft texture of this bread, too.

Mustard Dill Bread


2 loaves



Prep Time


Bake Time

20 to 25 minutes

Rise Time

45 minutes to 1 hour

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  • 5-1/2 to 6 cups all-purpose flour
  • 1/4 cup brown sugar
  • 2 envelopes Fleischmann’s® RapidRise® Instant Yeast
  • 1-1/4 teaspoons 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
  • 1 tablespoon butter OR margarine, melted


  1. Combine 1 cup flour, brown sugar, undissolved yeast, dill weed and salt in large mixer bowl. Heat water, milk, butter and mustard until very warm (120° to 130°F). 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 seam and ends to seal. Place, seam side down, in 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 375°F for 20 to 25 minutes. Remove from pans; cool on wire rack. Brush with melted butter.

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