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version of
Outback Steakhouse
Honey Wheat Bushman Bread
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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.
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 (1 pkg.) yeast
Coloring
1/4 cup water
75 drops red food coloring
45 drops blue food coloring
30 drops yellow food coloring
cornmeal for dusting
1. 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
#3.
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.
3. 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. (http://www.topsecretrecipes.com)
Makes 8 small loaves.
Tidbits
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.
Check out the e-mail tips and notes for this recipe.
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