This is a bread machine recipe for bread similar to the whole wheat loaves served at Outback restaurants. Don’t have a bread machine? Place all the ingredients in the mixing bowl of a stand mixer until a soft dough is formed. Replace the flat beater with the dough hook and knead for 5 minutes, or until dough is smooth and satiny.
INGREDIENTS:
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.) active dry yeast
Cornmeal for dusting
METHOD:
Add all of the ingredients for the dough in the order listed into the pan of your machine. Set it on “knead” until the dough is created. After the dough is kneaded, cover it and let it rest to rise for an hour or so, or until double.
When the dough has risen to about double in size, punch it down and divide it into 8 equal portions (divide dough in half, divide those halves in half, and then divide 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 half-sheet baking pan. Cover the baking pan with plastic wrap and let the dough rise once more for another hour in a warm location.
Preheat the oven to 350°F. Uncover the dough and bake it for 20-24 minutes. Loaves should begin to darken slightly on top when done.
Allow loaves to cool slightly. Serve warm with a sharp bread knife and butter on the side.
