an Outback Steakhouse Copycat

• Vegetarian

• Condiments

  • 1/2 cup Honey
  • 2 tbsp Molasses

• Baking & Spices

  • 2 tbsp Active dry yeast
  • 2 cups Bread flour
  • 2 tbsp Cocoa powder
  • 1 Corn meal
  • 1/2 tsp Gel paste coloring, Brown
  • 1 tsp Salt
  • 3 1/2 cups Whole wheat flour

• Oils & Vinegars

  • 1/4 cup Vegetable oil

• Liquids

  • 100 2 1/2 cup warm water

• Tools & Equipment

  • 1 Parchment paper

Found on foodfolksandfun.net

Description

Ingredients

• 2 ½ cup warm water (100°-110°F)
• ¼ cup vegetable oil
• ½ teaspoon Brown gel paste coloring
• ½ cup honey
• 2 Tablespoons molasses
• 3 ½ cups whole-wheat flour
• 2 Tablespoons cocoa powder
• 1 teaspoon salt
• 2 Tablespoons active dry yeast
• 2-3 cups bread flour
• corn meal (for dusting loaves)
• parchment paper

Directions

• In the bowl of a stand mixer fitted with a dough hook, stir together water, oil, coloring, honey and molasses until mixed well.
• Add wheat flour to water mixture.
• Add cocoa powder & salt, and stir until blended. Cover bowl loosely with plastic wrap and allow mixture to sit for 20 minutes (this will give the flour time to absorb the liquids).
• Stir in yeast, then add the bread flour, one cup at a time, until dough clings to hook and almost clears the sides of mixer, about 3-4 minutes.
• Cover bowl with greased plastic wrap.
• Allow dough to rise in the bowl until doubled, about 45-60 minutes.
• Prepare 2 cookie sheets by lining them with parchment paper, set aside.
• Divide dough into 4 pieces.
• Cover each piece with greased plastic wrap, and let dough rest for 5 minutes.
• On a prepared cookie sheet, shape 2 pieces of dough into 2 loaves, each approximately 9-10 inches long. Sprinkle with corn meal, and repeat with the remaining 2 pieces of dough.
• Let dough rise until doubled, about 45-60 minutes. Preheat oven to 350 degrees F.
• Bake at for 40 minutes, rotating pans halfway through baking.
• Transfer leaves to a wire rack to cool at least 1 hour before serving.