Colman’s Dry Mustard has been a staple in my kitchen for 30 years. I use it in my potato and egg salads, macaroni and cheese, my husband’s favorite Easy Beef Top Round Sunday Dinner Roast recipe, and in this Veggie Hot Dogs in a Blanket recipe. Colman’s is baked right into the bread dough that surrounds my favorite vegetarian hot dogs. Of course, you could make a meat version, but I think these are pretty fabulous just as they are.
I’ve reformulated the recipe for a bread machine – if you don’t have one, start saving up. They’ll give you so many delicious loaves of bread plus rolls and more for so little effort.
Do you have a favorite recipe you use Colman’s Mustard in? It could win you big! There’s a contest going on now where you can enter your favorite recipe for a chance to win. Visit the Colman’s Mustard Facebook Page for more information and to enter.
- ½ cup plus 2 tbl water
- ½ cup milk
- 1 Tbl olive oil
- 1 tsp dried parsley
- 3 c bread flour
- 1 tsp salt
- ½ tsp Coleman's Dry Mustard
- 2-1/2 teaspoons bread-machine yeast
- Organic Olive Oil Cooking Spray
- veggie dogs
- Turn your breadmaker on to preheat.
- Select the dough only setting
- Combine the water and milk and heat to 110°
- Layer the ingredients into your bread machine in the order listed above - make a well in the flour and place the yeast inside it (don't let it contact the wet ingredients).
- Let the dough process and then rest for 10 minutes
- Shape the dough - roll small balls into triangular shapes to roll up the veggie dog leaving ends exposed or oval shapes to completely encase the veggie dogs.
- On a silpat lined baking pan, place the dough covered veggie dogs approximately 1" apart, seam side down. If you like, you can make a few small diagonal cuts just into the dough on the completely covered dogs (if you're using meat franks you'll need to do this - veggie dogs don't steam like meat so it's optional).
- Spray the dough lightly with the organic olive oil cooking spray and then cover them with a clean tea towel and and let rise in a warm place ( approximately 85° and free from drafts), for 1 hour or until just doubled in size.
- Preheat oven to 350°.
- Bake at 350° for 20 to 25 minutes or until browned.
- Cool slightly and serve with prepared mustard and/or ketchup
Colman’s Mustard Madness Recipe contest is going on now. Submit your recipe via Facebook, e-mail, or online at Colman’s US website, www.colmansUSA.com. Contestants will be divided into for geographical divisions (North East, South, East, West) and they’ll be judged by the number of Facebook comments, likes, and tags each recipe generates.
Each semi-finalist will receive a Colman’s gift basket containing Colman’s products (2 x Prepared Mustard, 2 x Dry Mustard and a T-Shirt). Then the finalist and winning recipe will be judged and chosen by celebrity chef, Mareya Ibrahim, on April 12th 2013. The grand prize winner will win a year’s supply of Colman’s Mustard (12 x Prepared and 12 x Powdered), T-Shirts, the official Colman’s Recipe Book from the UK and may even have the chance to have their recipe featured on TV and in-print with celebrity chef and judge Mareya Ibrahim.
Ibrahim is an award-winning chef, writer, food expert, educator and inventor and the creator of ww.eatcleaner.com. She’s the featured TV chef on ABC’s Recipe Rehab and she’s the Clean Eating expert for ehow.com.
No purchase necessary to enter or win. Open only to residents of the 50 U.S. & D.C., 18 or older as of 3/15/13 who “LIKE” the Colman’s Mustard Facebook page. Find the complete rules and details at [email protected]