Copycat Outback Steakhouse® Honey Wheat Bushman Bread

Time :3 25

Yield :10 servings

Recipe Background

Outback Steakhouse ® is famous for many things: its steaks, blooming onions, and its... bread? Yes, its honey wheat bread is irresistible, and you can make it from home! Copycat Outback Steakhouse Honey Wheat Bushman Bread will transport you right to the booth with the aromas of onions and steaks wafting around you. The best part? You get to stay home and enjoy Copycat Outback Steakhouse Honey Wheat Bushman Bread!

Ingredients

2 cups bread flour
1 2/3 cups wheat flour
1 tablespoon cocoa
1 tablespoon granulated sugar
2 teaspoons instant coffee
1 teaspoon salt
1 1/2 cups warm water plus 1/4 cup water
2 tablespoons butter softened
1/2 cup honey
2 1/4 teaspoons yeast
75 drops red food coloring
45 drops blue food coloring
30 drops yellow food coloring
cornmeal optional, to taste

Directions

In a large bowl, combine together the bread flour, the wheat flour, the cocoa, the sugar, the coffee, and the salt.
Create a well in the middle of the flour mixture. Into the well, add 1 1/2 cups of the warm water, the butter, the honey, and the yeast.
Mix the red food coloring, the blue food coloring, and the yellow coloring with the remaining water.
Add the food coloring mixture to the wet ingredients in the well.
With a wooden spoon, slowly start mixing the wet ingredients with the dry ingredients by pulling the dry ingredients into the wet a little at a time until a dough begins to form.
Once you can handle the dough, continue mixing it by hand and continue by kneading the dough until it is very smooth and has a consistent color, about 10 minutes.
Cover the bowl with a damp towel or plastic wrap and set it in a warm place to allow it to rise until doubled in size, about 1 hour.
Once the dough has doubled in size, use your fist to punch it down.
Divide the dough into 8 equal portions.
Form each portion of the dough into a tubular shaped loaf about 8 inches long and 2 inches wide.
Place the loaves on one or two cookie sheets, leaving plenty of space between the loaves to allow them to rise again.
Sprinkle the entire surface of the loaves with the cornmeal.
Cover the loaves on the cookie sheet with plastic wrap and set them in a back in a warm location to allow it to rise again, about 1 hour.
Preheat the oven to 350 degrees F.
Uncover the dough loaves and put them in the oven.
Bake until the top begins to darkly slightly, about 20-24 minutes.
Remove the bread from the oven and slice with a sharp bread knife.
Serve!