The leaves are falling and the forecast hints of snow. Sounds to me like it’s time to pull down the bread machine from up high in the pantry.
You have got to try this recipe! I can’t tell you how good it is!
Ummm, so pretty and smells good already
Step by step procedure
It’s really not hard to do
Believe me…your guests will not care that these don’t look magazine perfect. I served these for a Supper Club meal we hosted last fall and were they ever a hit! I’ve never seen so much bread eaten. Great, great flavor!
Outback Steakhouse Honey Wheat Bushman Bread
1 1/2 c. warm water
2 T. butter, softened
1/2 c. honey
2 c. bread flour
2 c. wheat flour
1 T. cocoa
1 T. sugar
2 tsp. instant coffee
1 tsp. salt
2 1/4 tsp. yeast (1 pkg.)
3 T. cornmeal (optional for dusting)
Place all ingredients in the bread machine and process on dough setting. The dough will be a little on the wet side and sticky, but if it seems too wet add a bit more flour. When dough is done let it rise for on an hour. Remove from pan, punch down, and divide into eight portions. Shape each portion into loaves about 6-8 inches long and 2 inches wide. Sprinkle all sides with cornmeal and place them on 2 cookie sheets. Cover and let rise 1 hour. Bake at 350 degrees for 20-25 minutes. Serve warm with butter.
Serve with a cup of soup for a perfect late fall lunch.
I am joining Michael at Designs by Gollum today for Foodie Friday.
Thank you so much for the nice comments you left regarding my daughter’s wedding! Next week I will share some photos of the centerpieces from the reception. The overall look turned out just perfect.
See you over at Michael’s!