Pineapple-Dijon Bread
From quaziefly 15 years ago
- 55 minutes to make
- Serves 10
The flavor is subtle, but the loaf has an unmistakable mustard aroma. Can we suggest ham sandwiches!!
Ingredients
- One (1 1/2-pound) Loaf shopping list
- 3/4 cup (6 ounces) warm water shopping list
- 1 can (8 ounces) crushed pineapple, well drained* shopping list
- 2 tablespoons prepared dijon-style mustard shopping list
- 1 tablespoon dry mustard powder shopping list
- 1 1/4 teaspoons salt shopping list
- 1 tablespoon canola oil shopping list
- 3 1/2 cups (15 ounces) unbleached Special bread flour shopping list
- 1/4 cup (1 1/4 ounces) semolina shopping list
- 2 teaspoons instant yeast shopping list
How to make it
- *Please use canned pineapple only -- don't use fresh. Canned pineapple has gone through a cooking process that destroys the enzymes that consume protein; if you use fresh pineapple, these enzymes will turn your bread to mush. This is also the reason why you shouldn't use fresh pineapple in gelatin desserts!
- Place all of the ingredients into the pan of your bread machine in the order recommended by the manufacturer.
- Program the machine for basic bread, light crust, and press Start.
- Check the dough's consistency about 7 minutes after the kneading cycle begins, adding additional water or flour to form a soft, smooth ball of dough.
- Allow the machine to complete its cycle.
- Cool the loaf completely before serving. Yield: 1 loaf, 16 slices.
- NUTRITION
- Nutrition information per serving (1 slice, 58g): 149 cal, 2g fat, 4g protein, 27g complex carbohydrates, 1g dietary fiber, 217mg sodium, 79mg potassium, 1mg vitamin C, 2mg iron, 5mg calcium, 49mg phosphorus
The Rating
Reviewed by 7 people-
I love breads with a twist so to speak. great recipe
karlyn255
in Ypsilanti loved it
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This is a keeper, all this flavor going on!
gagagrits
in Irmo loved it
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another great bread post high5
momo_55grandma
in Mountianview loved it
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