Honey Dijon Bread
Use ingredients for 1-1/2-pound loaf except use 2-2/3 to 3 cups all-purpose flour instead of bread flour, 1 package active dry yeast, and warm water (105 degree F to 115 degree F). In a large mixing bowl combine 1-1/4 cups of the all-purpose flour, the yeast, thyme, salt, and dry mustard. Add water, honey, Dijon-style mustard, and olive oil. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon stir as much of the remaining flour as you can. Turn out onto a lightly floured surface. Knead in enough of the remaining flour to made a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of the dough. Cover; let rise in a warm place until double in size (1 to 1-1/4 hours). Punch dough down. Turn out onto a lightly floured surface. Cover and let rest 10 minutes. Meanwhile, lightly grease an 9x5x3-inch loaf pan. Shape dough into a loaf. Place in the prepared pan. Cover and let rise in a warm place until nearly double in size (45 to 60 minutes). Bake in a 375° oven for 30 to 35 minutes or until bread sounds hollow when lightly tapped (if necessary, cover loosely with foil the last 10 minutes of baking to prevent overbrowning). Immediately remove bread from pan. Cool on a wire rack.