Outback's Bushman Bread

This is a sweet, moist bread that goes great with any stake or Outback style meal. When Adam and I had it, we had it with mashed sweet potatoes and tri tip. It was way easy and I had all of the ingredients in my cupboard already. The only thing that was hard was letting it rise! That was it! And that wasn't necessarily hard, I just didn't like waiting because the dough tasted excellent. When I did this recipe, it only made four small loaves but that was perfect for us. And I also didn't add the instant coffee. This one is a keeper.

Outback's Bushman Bread

1 1/2 cup water - warmed (you may also try 1 cup of water, and a half cup of evaporated milk for a richer taste)
2 tablespoons softened butter
1/2 cup of honey
2 cups of bread flour
2 cups of wheat flour
1 tablespoon of cocoa
1 tablespoon of sugar
2 teaspoons of instant coffee (Not needed)
1 teaspoon of salt
2 1/4 teaspoons of yeast
1 teaspoon of caramel color -- optional
3 tablespoons of cornmeal -- for dusting

Add the yeast to the warm water and let sit until foamy. (About 5 minutes). Mix all the ingredients together inside of your bread machine on the "dough" setting. (I just mixed it together with a spoon in a bowl.) All the ingredients should create fairly sticky dough but this is normal. Unless the dough is unusually wet don't add more flour. After the bread machine cycle is over let it rise for 1 1/2 hours. Then take it out and punch down. You can divide it into 8 small cylindrical shaped portions or 6 ape sized loaves, either way, make them about 2-3 inches wide. Then sprinkle those bad boys with some cornmeal and bake them at 350 degrees for 25 minutes.

I got this recipe from Top Secret Restaurant Recipes.