Appetizers & Dips

retro mustard bread recipe

If you recently read my 5-year anniversary post, you know I promised to post this recipe next, as it’s been a hit in my family for decades.

In all honesty I’ve avoided posting it all these years, despite making it pretty consistently, because it’s just one of those dishes that doesn’t particularly look or sound very appealing – but don’t let that fool you – it’s always a crowd pleaser. My grandma and I like it so much, we even eat it cold for breakfast. πŸ˜€

A fun tidbit about this bread is that I’ve lived my whole life thinking it was a carefully crafted recipe that my family whipped up and handed down from generation to generation, but NOPE! My grandma just told me she found the recipe in a magazine in the 1950’s, which I kind of think is even cooler. So I decided to do a little digging – and lookie what I found!

This is as big as I could find the image, and the words are a bit blurry – but it sure does look like the same thing. I’ll have to see if Grandma confirms. πŸ™‚ Pretty neat-o.

Alright, without further ado, here is the much-hyped recipe for mustard bread. It’s so easy to make, and despite it’s simplicity and very few ingredients, it really is so yummy. I mean, look at all that buttah!

Ingredients
1 large french bread baguette
2 sticks butter + 2 tbs
1/4 cup yellow mustard
4 green onions, sliced
1 tbs poppy seeds for topping*

*you won’t see the poppy seeds in the photo, because I never add them, but my mother and grandmother let me know right away this omission would not stand. LOL! πŸ˜€

This recipe makes about 24 pieces.

Preheat the oven to 350 degrees. The baguettes I get are pretty long, so I like to first cut the loaf in half then slice down the equator so you have manageable loaves that can fit on baking sheets. Then I pre-cut pieces of the bread, about 1 1/2 inches wide, but without cutting all the way through. You want to cut it this way so that the butter gets all in there (YUM) and so it’s easy to cut up and serve right out of the oven. Place these on baking sheet, until the sauce is ready to rock.

To make the sauce, add the butter, mustard and sliced green onions to a sauce pan turned to low heat and simply heat through until the butter is melted. Mix the sauce together well, then pour this generously over the bread so all is covered equally. Pop this in the oven for about 20 minutes, or until the edges just start to turn golden.

Remove and let cool for a few minutes before handling. Chop through your already existing cuts, add the poppy seeds so my family is happy, and serve up warm!

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