Outback Steakhouse® Honey Wheat Bushman Bread®

      Along with your meal at this huge national steakhouse chain, comes a 
freshly baked loaf of dark, sweet bread, served on its own cutting board along 
with soft whipped butter. One distinctive feature of the bread is its color. 
How does the bread get so dark? Even though this recipe includes molasses and 
cocoa, these ingredients alone will not give the bread its dark chocolate brown 
color. Usually commercially produced breads that are this dark -- such as 
pumpernickel or dark bran muffins -- contain caramel color, an ingredient often 
used in the industry to darken foods. Since your local supermarket will not 
likely have this mostly commercial ingredient, we'll create the brown coloring 
from a mixture of three food colorings -- red, yellow and blue. My first 
version of this clone recipe created a dough that was bit too loose, and the 
measurements for the coloring was in drops. Recently, I spent several days 
tightening up the formula, and I know you'll find it to be a better clone. If 
you have a bread machine, use it for kneading the bread (you'll find the order 
in which to add the ingredients to your machine in "Tidbits"). To bake the 
bread, split the dough into six even portions that you can roll and cook on a 
sheet pan in your home oven.

1 1/4 cups warm water
2 teaspoons granulated sugar
2 1/4 teaspoons (1 pkg.) yeast
2 cups bread flour
1 3/4 cups whole wheat flour
1 tablespoon cocoa
1 teaspoon salt
2 tablespoons butter, softened
1/4 cup honey
2 tablespoons molasses

1 1/4 teaspoons red food coloring
1 teaspoon yellow food coloring
1 teaspoon blue food coloring

cornmeal for dusting

1. Mix sugar with warm water, then dissolve the yeast in the solution. In five 
minutes the solution will begin to foam as the yeast begins its gassy dance 
2. While the yeast is waking up, mix the flours, cocoa, and salt in a large 
bowl. Mix butter into the dry mixture with your hands. Make an impression in 
the middle of the dry mixture. Add the honey and molasses into the well. Mix 
the food coloring with the yeast solution, then pour the solution into the 
well. Stir from the middle bringing the dry mixture into the wet stuff, slowly 
at first, then quickly as you incorporate all the ingredients. You will 
eventually have to use your hands to combine everything. Knead the dough for 10 
minutes on a lightly floured surface, then roll the dough into a ball and place 
it into a covered bowl in a warm place for 1 to 1 1/2 hours or until it has 
doubled in size.
3. When the dough has doubled, separate it into 6 even portions. Roll each 
dough portion into logs that are 6 inches long and 2 inches wide. Pour cornmeal 
onto your rolling surface. Moisten your hands then rub water onto each dough 
log and roll it in the cornmeal. Arrange the rolled dough on a baking sheet and 
cover it with plastic wrap. Set the dough in  warm spot to rise for another 
hour or so until the loaves have doubled in size. 
4. Preheat the oven to 350 degrees. Uncover the dough and bake it for 35 to 40 
minutes in the hot oven. When the bread is done, take it out of the oven and 
let it cool for 10 to 15 minutes. Serve the bread with a sharp bread knife and 
butter on the side. If you want whipped butter, like you get at the restaurant, 
just use an electric mixer on high speed to whip some butter until it's fluffy. 

Makes 6 small loaves.

If  you'd like to use a bread machine to knead the dough, just add the 
ingredients in the following order: Mix the food coloring with the water, then 
add the colored water to the bread pan followed by the flours, sugar, salt, 
butter, cocoa, honey, molasses, and yeast. Set the machine to knead and walk 
away. When the dough's done kneading and rising, go to step #3 of this recipe 
and take it from there.

Jenn B aka Mom2Sam and Tiny
Check them out

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