Monday, March 18, 2013

Steakhouse Bread

I had made this once before and we didn't like it.  It came out good but was just a little too rich for us.  I tried again - with great results!

Steakhouse Black Bread - from


1 1/3 cups strong brewed coffee, room

temperature (I used 2 tsp instant coffee)

1/4 cup vegetable oil

1/4 cup dark molasses

2 tablespoons brown sugar (I used 4 tbsp)

1 cup whole wheat flour (I used white whole wheat)

1 cup rye flour

2 cups bread flour

2 tablespoons unsweetened cocoa

powder (I used dutch processed)

1 1/2 teaspoons salt

2 1/2 teaspoons active dry yeast or

bread machine yeast

I also added 1 tbsp gluten.


1. Place all ingredients in bread machine pan in order suggested by manufacturer. Select Dough cycle. When the machine indicates the end of the final rise, remove the dough.

2. Preheat the oven to 375 degrees F (190 degrees C). Shape the dough into 12 dinner rolls, or one 9x5 inch loaf. Let rise until doubled in size while the oven preheats, they should rise quickly.

3. Bake for 20 minutes in the preheated oven for rolls, or 35 minutes for a loaf, or until the loaf sounds hollow when tapped on the bottom.

I took the dough out of the bread machine and let it rise for about an hour and a half.  I make two loaves and baked them on the convect bake cycle at 350 for about 30 minutes.

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