"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

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.

Outback Steakhouse
Added: Sunday, April 6, 2008


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

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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