Outback Honey Wheat Bread (copycat)

honey-wheat-bread-collage

Ingredients

2 ½ c warm water 100°-110°F

1/4 c vegetable oil

2 T molasses

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

Use rolled oats or corn meal for dusting loaves

Directions

In the bowl of a stand mixer fitted with a dough hook, stir together water, oil, molasses, 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 for large loaves or 6 pieces for mini loaves.

Cover each piece with greased plastic wrap, and let dough rest for 5 minutes.

Shape pieces into loaves, and sprinkle with oats or corn meal.

Place each loaf in a greased loaf pans.

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.

 

 

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Easter Bread Wreath

Easter Bread Wreath

 

Starter

1 cup unbleached all purpose flour

1/2 cup cool water

1/8 teaspoon instant yeast

Dough

2 1/4 cups unbleached all purpose flour

1 1/4 teaspoons salt

2 teaspoons instant yeast

1/3 cup granulated sugar

4 tablespoons unsalted butter, at room temperature

2 large eggs

1 large egg yolk

2 teaspoons vanilla extract + 1/4 teaspoon orange oil

1/4 teaspoon ground anise seed, optional

Grated peel of 1 large orange

Glaze

1 cup confectioners’ sugar, sifted

2 to 3 tablespoons orange juice or milk

Sprinkles or nonpareils, for decorating

Directions

To make the bread: Mix together the starter ingredients, cover the bowl, and let rest at room temperature overnight, or for up to 15 hours.

Next day, combine the bubbly starter with all the remaining dough ingredients. Mix and knead, using a mixer or bread machine, until the dough is elastic and satiny.

Grease a large bowl and let the dough rise for 1 to 2 hours, until it’s noticeably puffy.

Turn the dough out onto a lightly greased surface, divide it into three pieces, and shape each piece into an 18″-long rope. Braid the ropes together, and connect the two ends to form a wreath.

Cover the wreath and allow it to rise until puffy, about 1 to 2 hours. Towards the end of the rising time, preheat the oven to 375°F.

Bake the wreath for 15 minutes. Reduce the oven heat to 350°F and bake for an additional 20 minutes, tenting it for the final 10 minutes of baking. The finished loaf will be golden brown, and an instant-read thermometer inserted into the center will register at least 190°F.

Remove the wreath from the oven, and transfer it to a rack to cool.

To make the glaze: Stir together the sugar and 2 tablespoons of the milk or orange juice. Add more liquid 1/4 teaspoon at a time, until the glaze is thin and pourable.

Drizzle the glaze onto the cooled braid then decorate with sprinkles, if desired.