"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Honey Wheat Bushman Bread Recipe

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This recipe for Honey Wheat Bushman Bread, by , is from The Erikson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Outback Steakhouse
Added: Sunday, April 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c, water- warmed
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 tsp caramel color-optional
3 T cornmeal for dusting


Directions:
Directions:
Place all of the 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 more flour. When dough is
done let it rise for 1 hour. Remove from pan, punch down and
divide into 8 portions. Form portions into tubular shaped
loaves about 6-8 inches long and 2 inches wide. Sprinkle the
entire surface with cornmeal and place them on 2 cookie
sheets. Cover and let rise for 1 hour. Bake at 350 for 20-25
minutes. Serve warm with whipped butter.

 

 

 

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