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Honey-Wheat bushman bread

by on May 14, 2014

Have you ever had that great sweet wheat bread from the Outback Steakhouse? I have, loved it, and bought America’s Most Wanted Recipes by Ron Douglas for this one recipe. I’ve found others but this one… damn it’s the bread I could eat with every meal.

 

1 1/2 cups warm water

2 tablespoons butter, softened

1/2 cup honey

2 cups bread flour, plus extra

2 cups whole wheat flour

1 tablespoon cocoa powder

1 tablespoon sugar

2 teaspoons instant coffee powder (Nescafe has little packets that work perfect for this with exact amount in it.)

1 teaspoon salt

2 1/4 teaspoons (1 envelope) active dry yeast

1 teaspoon carmel food coloring (optional)

2 tablespoons cornmeal for dusting

Whipped butter for serving

 

Place all of the ingredients except the cornmeal and whipped butter in a bread machine and follow the manufacturer’s directions. the dough will be a little on the wet side and sticky, but if it seems too wet add more bread flour. When dough is done let it rise for 1 hour in the machine.

Remove from the machine, punch down and divide into 8 portions. Form the portions into tubular-shaped loaves 6 to 8 inches long and 2 inches wide.

Sprinkle the entire surfaces of the loaves with the cornmeal and place the loaves on two cookie sheets. cover with plastic wrap and let it rise for 1 hour.

Preheat the over to 350 degrees F.

Bake for 20-25 minutes.

Serve warm with whipped butter.

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One Comment
  1. Wow, that sounds good. I had no idea there was cocoa and coffee in this…thank you for sharing!

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