Outback Steakhouse Dinner 4 of 4: Honey Bushman Bread

1-1/4 cups warm water
2 tsp sugar
2-1/4 tsp yeast
3-3/4 cups bread flour (I used plain all purpose flour)
1 TBS cocoa
1 tsp salt
2 TBS butter, softened
1/4 cup honey
2 TBS molasses
Cornmeal for dusting (I used yellow)

Mix the sugar and warm water, then dissolve the yeast in the sugar water, let sit 5 minutes.
Meanwhile, mix the flours, cocoa and salt in a small bowl. Mix the butter into the dry mixture. Make a well in the center of the flour, add the honey and molasses into the well. Add the yeast mixture. Stir from the middle bringing the dry into the center. Once combined, knead the dough for 10 minutes on a lightly floured surface. Roll the dough into a ball and place into a covered bowl in a warm place for 1-1/2 hours or until it has doubled in size. When it's doubled in size, divided into six logs that are 6 inches long and 2 inches wide. Pour cornmeal onto a flat surface, with damp hands, rub water onto each dough log and then roll it in the cornmeal. Arrange dough on baking sheet and let rise another hour. Preheat oven to 350 bake the bread for 35-40 minutes.

I love, love, love this bread!!! It won't be as dark as the "real" bread, but it still tastes good; I've read where people will put a mixture of food coloring in it to make it the dark brown color, but I find that a waste of time and food coloring.
With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31