If I could give this bread more stars I would. So DELICIOUS!! I used to work at Outback many years ago and this bread is very similar–I have eaten literally hundreds of loaves–but this bread is lighter and probably better for you. I made it into a big loaf in my Breadman. The only thing I changed was the yeast since I use the rapid rise yeast for my bread maker ( about 1 3/4 tsp). It worked wonderfully–it rose right up to the top, so you should definitely adjust–and the whole family raved.
This recipe is nearly an exact copycat of one of my favorite breads. So, now I can eat all of the yummy bread I want without any of that steak business getting in the way.
INGREDIENTS
2 ½ c . warm water 100°-110°F
1/4 c . vegetable oil
2 T . caramel color
1/2 c . honey
3 ½ c . whole-wheat flour
2 T . cocoa
2 T . active dry yeast
1 tsp . salt
2-3 c . bread flour
rolled oats for dusting loaves
INSTRUCTIONS
In the bowl of a stand mixer fitter with a dough hook, stir together water, oil, caramel color, and honey until mixed well.
Add wheat flour to water mixture.
Add cocoa, yeast, and salt, and stir until blended.
Allow mixture sit for 10 minutes.
Stir in 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 30-60 minutes.
Divide into 2 pieces.
Cover each piece with greased plastic wrap, and let dough rest for 5 minutes.
Shape pieces into loaves, and sprinkle with oats.
Place each loaf in a greased 9×5-inch loaf pan.
Let dough rise until doubled, about 30-60 minutes.
Toward the end of the rising time, preheat oven to 350 F.
Bake at for 30-40 minutes.
From: food.com
