5 Reviews

I used frozen bread dough to make this faster. It was delicious served with spicy mustard. Sliced on diagonal to make it prettier.

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windywood October 16, 2005

I make this all the time. Just yesterday actually. My grandma got it from a magazine a long time ago. The only difference is that it says to add the yeast to the flour mixture then make the liquid mixture. And to bake 25 minutes. It seems adequate time. I think anything longer would burn the bread.

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Kristen W. May 01, 2016

I made this for supper last night. I liked it and my husband really enjoyed it. The flavor combos are very nice. It is neat to have the Dijon in the bread. I think this would be great on a party or buffet table. I would give it 5 stars if the bread part of the recipe was better, the flavor was good but the texture seemed lacking to me.

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berry271 July 17, 2010

Hallelujah! This was a family favorite recipe. I originally found it in a magazine advertisement for Grey Poupon. I lost my copy and and turned my house upside down but couldn't find it. Thank you Kaarin for posting this fabulous recipe. It is a winner! Goes well with vegetable soup or a salad. Every time I made it for company they loved it! My husband and children will be glad that I found this recipe on line.

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pzlqueen January 15, 2009

I made this for a work luncheon and received lots of compliments. I changed the recipe by making it with a multi-grain bread dough rather than white. I was worried the loaf would be soggy because of the abundant filling but it wasn't at all. This took a bit of work but was certainly worth it.

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Linda Y. L. December 16, 2008
Ham and Swiss Dijon Braid