I have heard that it is very similar (maybe the same) as the bread at
Outback. Here are numerous recipes for that online. Here's a copy of
one I used 10 years ago. The results were very good. I didn't care
about matching the color so avoided using the food coloring. If, like
me, you do that just be sure to add the 1/4 cup and maybe another 1
tablespoon of water so your dough as the proper amount of liquid.
Hope this helps,
Mike
Outback Steakhouse Honey Wheat Bushman Bread
Dough
1 1/2 cups warm water
2 tablespoons butter, softened
1/2 cup honey
2 cups bread flour
1 2/3 cups wheat flour
1 tablespoon cocoa
1 tablespoon granulated sugar
2 teaspoons instant coffee
1 teaspoon salt
2 1/4 teaspoons (1 pkg.) yeast
Coloring
1/4 cup water
75 drops red food coloring
45 drops blue food coloring
30 drops yellow food coloring
cornmeal for dusting
1. If using a bread machine, add all of the ingredients for the dough
in the exact order listed into the pan of your machine. Set it on
"knead" and when the machine begins to mix the dough, combine the
food coloring with 1/4 cup of water and drizzle it into the mixture
as it combines. After the dough is created let it rest to rise for an
hour or so. Then remove it from the pan and go to step #3.
2. If you are not using a bread machine, combine the flours, cocoa,
sugar, coffee and salt in large bowl. Make a depression or "well" in
the middle of the dry mixture. Pour the warm water into this "well,"
then add the butter, honey and yeast. Combine the food coloring drops
with 1/4 cup of water and add that to the "well." Slowly mix the
ingredients with a spoon, drawing the dry ingredients into the wet.
When you can handle the dough, begin to combine it by hand, kneading
the dough thoroughly for at least ten minutes, until it is very
smooth and has a consistent color. Set the dough into a covered bowl
in a warm place for an hour, to allow it to rise.
3. When the dough has risen to about double in size, punch it down
and divide it into 8 even portions (divide dough in half, divide
those halves in half, and then once more). Form the portions into
tubular shaped loaves about 8 inches long and 2 inches wide. Sprinkle
the entire surface of the loaves with cornmeal and place them on a
cookie sheet, or two. Cover the cookie sheet(s) with plastic wrap and
let the dough rise once more for another hour in a warm location.
4. Preheat the oven to 350 degrees. Uncover the dough and bake it for
20-24 minutes in the hot oven. Loaves should begin to darken slightly
on top when done. Serve warm with a sharp bread knife and butter on
the side. If you want whipped butter, like you get at the restaurant,
just use an electric mixer on high speed to whip some butter until it's fluffy.
Makes 8 small loaves.
Tidbits
It is normal for this dough to be a bit tacky and to seem somewhat
thin. Just be sure to add plenty of flour to your hands and work
surface when working with the dough to prevent sticking. If you are
able to find caramel color, you can use that rather than the food
coloring formula described in the recipe. Just measure 1 tablespoon
of caramel color into the dough mixture where the recipe uses food
coloring and water.