Triple Mustard and Gruyere Bread Thins

Name: Triple Mustard and Gruyere Bread Thins
Prep time: 1 h 30 min
Cook time: 15 min
Total time: 1 h 45 min
Yield: 1-1/2 dozen
Ingredients: 1 tablespoon active dry yeast; 1 cup warm water (110° to 115°); 1 large egg, room temperature; 1/3 cup canola oil; 3 tablespoons dried minced onion; 3 tablespoons stone-ground mustard; 1 tablespoon ground mustard; 2 teaspoons onion powder; 1-1/2 teaspoons salt; 3-1/2 to 4 cups bread flour; 8 ounces smoked Gruyere cheese, shredded; 1/4 cup Dijon mustard; Optional: 1 tablespoon each sesame seeds, poppy seeds and mustard seeds

Total Time Prep: 30 min. + rising Bake: 15 min. + cooling

Yield 1-1/2 dozen

Contest Winner

Test Kitchen Approved

I'm a bread baker, and I’m always experimenting with new flavor combinations. My mustard and Gruyere bread has become my all-time favorite for sandwiches. The bread elevates every sandwich to gourmet status. —Veronica Fay, Knoxville, Tennessee

Ingredients

1 tablespoon active dry yeast
1 cup warm water (110° to 115°)
1 large egg, room temperature
1/3 cup canola oil
3 tablespoons dried minced onion
3 tablespoons stone-ground mustard
1 tablespoon ground mustard
2 teaspoons onion powder
1-1/2 teaspoons salt
3-1/2 to 4 cups bread flour
8 ounces smoked Gruyere cheese, shredded
1/4 cup Dijon mustard
Optional: 1 tablespoon each sesame seeds, poppy seeds and mustard seeds

Directions

In a small bowl, dissolve yeast in warm water. In a large bowl, combine egg, oil, minced onion, stone-ground mustard, ground mustard, onion powder, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Stir in cheese.
Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until almost doubled, about 1-1/2 hours.
Punch down dough. Turn onto a lightly floured surface; divide and shape into 18 balls, about 2 ounces each. Flatten each ball to a 4-in. circle. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until slightly puffed, about 30 minutes.
Preheat oven to 375°. Brush rolls with Dijon mustard; if desired, sprinkle with seeds. Bake until lightly browned, 15-18 minutes. Remove from pans to wire racks to cool completely.

Nutrition Facts

1 roll: 204 calories, 9g fat (3g saturated fat), 24mg cholesterol, 423mg sodium, 21g carbohydrate (1g sugars, 1g fiber), 8g protein.

Recipe Creator