Honey Mustard Bread

Honey mustard baked right into the dough gives this bread machine loaf a warm, tangy backbone you won’t find in store-bought bread. The mustard flavor is subtle but present, coming through as a gentle bite that pairs naturally with deli meats and cheese.

Chicken broth replaces some of the water, adding savory depth and a richer flavor to the crumb than plain water ever could. A blend of white bread flour and whole wheat flour keeps the texture soft while adding a hint of nuttiness.

Chives scattered through the dough bring little green flecks and a mild onion note. This is sandwich bread with a purpose.

Pro Tips

• Use a good-quality honey mustard, not a watery dressing. Thicker mustard integrates into the dough better and delivers stronger flavor.
• The chicken broth should be room temperature or slightly warm. Cold broth slows down the yeast.
• Check the dough during the first knead. The honey and mustard add moisture, so you may need an extra tablespoon of flour if the dough looks too wet.
• This bread browns faster than plain white because of the honey. Use the light crust setting if your machine tends to run dark.

Variations

• Add crumbled bacon at the mix-in beep for a honey mustard bacon loaf.
• Swap chives for dried dill for a bread that pairs especially well with turkey sandwiches.
• Use Dijon mustard and an extra tablespoon of honey if you don’t have honey mustard on hand.