Pantry Outback Steakhouse Honey Wheat Bushman Bread Recipe

Pantry Outback Steakhouse Honey Wheat Bushman Bread Recipe Instructions. line 2 baking sheets with parchment paper and set aside. mix together the water, oil, coloring, honey, and molasses in the bowl of a stand mixer fitted with a dough hook. add the wheat flour, cocoa powder, and salt to the water mixture and mix on low speed until combined. Place all of the ingredients in the bread machine in the order listed, and process on dough setting. the dough will be a little on the wet side and sticky but if it seems too wet, add more flour. when dough is done, let it rise for 1 hour. remove from pan, punch down, and divide into 8 portions.

Outback Steakhouse Honey Wheat Bushman Bread Recipe Secret Remove from pan, punch down, and divide into 8 portions. form portions into tubular shaped loaves about 6 8 inches long, and 2 inches wide. sprinkle the entire surface of the loaves with cornmeal, and place them on 2 cookie sheets. cover and let rise for 1 hour. bake at 350 degreees for 20 25 minutes. Start with 1 2 3 cup flour. if it seems too sticky add remaining flour a bit at a time until the dough is not sticking to the sides of the bowl. dough can also be made using a mixer. just knead dough with dough hook for about 8 10 minutes on low setting. kneading by hand: about 10 12 minutes. In a large mixing bowl, add water, yeast, honey, molasses, oil, salt and the coffee mixture (make sure it's not hot anymore). stir to combine. add bread flour and whole wheat flour. use a sturdy spatula to stir to combine until all flour bits are hydrated. if the dough feels dry, drizzle another tablespoon of water and mix again. Set the dough in a warm spot to rise for another hour or so until the loaves have doubled in size. preheat the oven to 350 degrees. uncover the dough and bake it for 35 to 40 minutes in the hot oven. when the bread is done, take it out of the oven and let it cool for 10 to 15 minutes.