I'd like to make a mustard bread that I can get at my local coffee shop:

mustard bread

It's got mustard swirls in it but is a normal loaf shape. When and how do you incorporate savoury sauces like mustard or pesto, and are there any tricks I should know about?

  • Looks like you've protected your tweets. Would you like to re-upload the image here? – Cascabel Mar 13 '17 at 1:15

Any additional ingredients should be incorporated after the first proofing.

So after your bread has been set aside to rise in a warm place and doubled in size, knock it back to release the carbon dioxide, then add in your mustard any way you want.

It might be worth rolling out the dough, spreading the mustard along the inside, and then rolling up the dough and cutting it into small pieces to create the swirls.

The bread should then be shaped as you want it and left to rise for another 30-45 minutes or so. After all this it should be good to go.

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I agree with cdoch, add in your extras after the first proof/rise. As for the swirls, I recently made a babka, and you could probably use the same technique to swirl other breads. Don't roll quite as thin, but otherwise roll and twist. I made a little infographic to explain - it's in this post about chocolate babka. Hope that it works out! Mustard bread sounds delish!

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  • The linked diagrams are great! Thanks :) – Steve Cooper Feb 27 '16 at 21:59
  • @jefromi Thank you. Unfortunately, the site will not let me change the username. When I signed up, it assigned a name to me. I changed it (to the one now...unfortunately with a typo). Now, I have to wait one month. :( Bummer. – luckynumber3.com Feb 28 '16 at 19:30
  • Ah okay, edited it for you. – Cascabel Feb 28 '16 at 20:24
  • @jefromi Thank you! I really appreciate it! – luckynumber3.com Feb 29 '16 at 1:38
  • Any chance the page might be elsewhere? That link is giving a godaddy page, and archive.org doesn't have a copy. – Joe Jun 15 '19 at 15:06

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