Outback Honey Wheat Bread

Grumpa

For all you bread enthusiasts out there, here is a copy cat recipe I pulled from a newsgroup and claims it is the same bread that you get at the Outback Steak House. If you get a chance to try it please let me know how close it comes. [p]
Outback Steakhouse Honey Wheat Bushman Bread[p]Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Bread Machine[p] Amount Measure Ingredient -- Preparation Method

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Dough
1 1/2 cups warm water
2 tablespoons butter -- softened
1/2 cup honey
2 cups bread flour
1 2/3 cups wheat flour
1 tablespoon cocoa
1 tablespoon granulated sugar
2 teaspoons instant coffee
1 teaspoon salt
2 1/4 teaspoons yeast -- (1 pkg.)
Coloring
1/4 cup water
75 drops red food coloring
45 drops blue food coloring
30 drops yellow food coloring
cornmeal for dusting[p]If using a bread machine, add all of the ingredients for the dough
in the exact order listed into the pan of your machine. Set it on
"knead" and when the machine begins to mix the dough, combine the food
coloring with 1/4 cup of water and drizzle it into the mixture as it
combines. After the dough is created let it rest to rise for an hour or
so. Then remove it from the pan and go to step 2. If you are not
using a bread machine, combine the flours, cocoa, sugar, coffee and salt
in large bowl. Make a depression or "well" in the middle of the dry
mixture. Pour the warm water into this "well," then add the butter,
honey and yeast. Combine the food coloring drops with 1/4 cup of water
and add that to the "well." Slowly mix the ingredients with a spoon,
drawing the dry ingredients into the wet. When you can handle the dough,
begin to combine it by hand, kneading the dough thoroughly for at least
ten minutes, until it is very smooth and has a consistent color. Set
the dough into a covered bowl in a warm place for an hour, to allow it
to rise. [p]2. When the dough has risen to about double in size, punch it
down and divide it into 8 even portions (divide dough in half, divide
those halves in half, and then once more). Form the portions into
tubular shaped loaves about 8 inches long and 2 inches wide. Sprinkle
the entire surface of the loaves with cornmeal and place them on a
cookie sheet, or two. Cover the cookie sheet(s) with plastic wrap and
let the dough rise once more for another hour in a warm location. 4.
Preheat the oven to 350 degrees. Uncover the dough and bake it for
20-24 minutes in the hot oven. Loaves should begin to darken slightly
on top when done. Serve warm 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 8 small loaves.[p]Tidbits[p]It is normal for this dough to be a bit tacky and to seem somewhat thin.
Just be sure to add plenty of flour to your hands and work surface when
working with the dough to prevent sticking. If you are able to find
caramel color, you can use that rather than the food coloring formula
described in the recipe. Just measure 1 tablespoon of caramel color
into the dough mixture where the recipe uses food coloring and water.[p]Along with an entree at this popular steakhouse chain, comes a freshly
baked loaf of this dark, sweet bread, served on it's own cutting board
with soft whipped butter. One distinctive feature of the bread is its
color. How does the bread get so dark? While you may notice the recipe
includes instant coffee and cocoa, these ingredients will not give it
it's deep dark chocolate brown color - not even close. Usually 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 product, we will make the caramel color from a mixture
of three food colorings -- red, yellow and blue. Just be sure to get
the food coloring in the little droppers so that you can count the drops
as you measure. That's very important to getting the color just right.
You may also opt to keep the color out. The bread will certainly taste
the same, but will look nothing like the real deal. I suggest using a
bread machine for the mixing and kneading, if you have one.[p] - - - - - - - - - - - - - - - - - - [p]Per serving: 154 Calories; 2g Fat (11% calories from fat); 4g Protein; 31g
Carbohydrate; 4mg Cholesterol; 150mg Sodium[p]--[p]

Dr. Chicken

Bob,
Thanks for the recipe & tips. I will give it a try this next week and let you know how it turns out![p]Dr. C

Char-Woody

Bob, wow..that is some recipe. You really bent the keys on your keyboard typing that one in.. and I took the easy route and printed it out..Mucho Gracias el Compadre.
(another trip to the store..King Arthurs and food colorings)
Cheers...C~W[p]

Grumpa

Char-Woody,[p]You give me too much credit friend! I cheated and used copy and paste :~)

Char-Woody

Bob, even your cheating is in good taste (pun intended) :-)