Recipe

Pineapple-dijon Bread Recipe

	Quaziefly / All my dishes 9 months, 4 weeks ago The flavor is subtle, but the loaf has an unmistakable mustard aroma. Can we suggest ham sandwiches!! Prep:5m Cook:55m Servings:10	Quaziefly
	pineapple

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Ingredients

One (1 1/2-pound) Loaf

3/4 cup (6 ounces) warm water

1 can (8 ounces) crushed pineapple, well drained*

2 tablespoons prepared Dijon-style mustard

1 tablespoon dry mustard powder

1 1/4 teaspoons salt

1 tablespoon canola oil

3 1/2 cups (15 ounces) unbleached Special Bread Flour

1/4 cup (1 1/4 ounces) semolina

2 teaspoons instant yeast

Directions

*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

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