Outback Steakhouse Bushman Bread Recipe #25456
by Mille® ™
3½ hours | 3 hours prep
SERVES 8 , 8 teeny weeny loaves
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
Coloring
- 1/4 cup water
- 75 drops red food coloring
- 45 drops blue food coloring
- 30 drops yellow food coloring
- cornmeal, for dusting
- 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 ¼ 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.
- When the dough has risen to about double in size, punch it down and divide it into 8 even portions.
- Form the portions into tubular shaped loaves about 8" long and 2" 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.
- Preheat the oven to 350° degrees F.
- 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.
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5 stars