Outback Steakhouse Bushman Bread

• Ready In: 3 hrs 25 mins
• Serves: 8
• Yields: 8 teeny weeny loaves

Ingredients

• 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

Directions

1. Combine the flours, cocoa, sugar, coffee and salt in large bowl.
2. Make a depression or"well" in the middle of the dry mixture.
3. Pour the warm water into this"well," then add the butter, honey and yeast.
4. Combine the food coloring drops with ¼ cup of water and add that to the"well.
5. "Slowly mix the ingredients with a spoon, drawing the dry ingredients into the wet.
6. 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.
7. Set the dough into a covered bowl in a warm place for an hour, to allow it to rise.
8. When the dough has risen to about double in size, punch it down and divide it into 8 even portions.
9. Form the portions into tubular shaped loaves about 8" long and 2" wide.
10. Sprinkle the entire surface of the loaves with cornmeal and place them on a cookie sheet, or two.
11. Cover the cookie sheet (s) with plastic wrap and let the dough rise once more for another hour in a warm location.
12. Preheat the oven to 350° degrees F.
13. Uncover the dough and bake it for 20-24 minutes in the hot oven.
14. Loaves should begin to darken slightly on top when done.
15. Serve warm with a sharp bread knife and butter on the side.
16. 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.