So soft and plushy! I subbed oil for the butter and doubled the cocoa while omitting the coffee because I didn’t have it. Made it into ten rolls of about 110g each and it’s amazing. Not exactly Bushman’s bread but wonderfully tasty anyway.
We don’t go to sit-down restaurants very often, but when we do, it’s all about which restaurant has the best bread. My husband, though, would probably tell you it’s about which place has the best steak. Boo! Bread wins out every time for me.
One of our favorites! I increase wheat flour to 2 cups. For darker color, use dark chocolate cocoa powder available in any grocery; I don’t use any other coloring but do increase the cocoa to anywhere from 1 1/2 to 2 TBS. As far as the instant coffee: I keep a box of the individual serving packets on hand and use one of those. We actually like this flavor better than Outback’s because we prefer the honey rather than molasses flavor. Rave reviews from anyone who has tasted this delicious bread.
We love the bread at the Outback so couldn’t wait to try this. This tasted really close to it. I tried it in a bread machine and also using a mixer with the dough hook. I thought it turned out the same. I also added some extra flour as recommended. The only thing I was disappointed with was that it didn’t rise alot. So I will keep trying because it tasted really good.
This was great! I made this a while back and had forgotten about it.. I got the recipe from the book. But, I used Gravy Master or Kitchen Bouquet for the brown color instead of the coffee. Turned out fantastic!
I’ve made this so many times, I just assumed that I had rated it already… This bread is so yummie and flavorful! Every time I make it for any occasion, I get a barrage of requests for the recipe.
I’ve used the lemon juice trick on the dough, and am currently making 48 dinner sized rolls (24 to a 9×13 pan) PLUS a medium sized loaf.
This is practically the only bread we eat…
INGREDIENTS
2 ½ c . warm water 100°-110°F
1/4 c . vegetable oil
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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