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.





2 loaves

Prep Time

40 minutes

Rise Time

45 minutes to 1 hour

Bake Time

20 to 25 minutes


  • 5-1/2 to 6 cups all-purpose flour
  • 1/4 cup brown sugar
  • 2 envelopes Fleischmann's® RapidRise 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


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 (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 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 375oF for 20 to 25 minutes. Remove from pans; cool on wire rack. Brush with melted butter.