Steakhouse Bread

I am happy to report that this bread making attempt was a success.  I am experimenting with different yeasts, extended rise times and cooking times.  After you make bread a few times, you will have a good feel for the appropriate level of tackiness for your bread when you finish the mixing.  The directions always say to mix until it pulls away from the sides.  That is not hard to figure out.  The dough is also forgiving so you can add a little more flour if the dough is too moist or add more water if you feel the dough is to dry.

So what I am working with is if it says 1 – 2 hour rise time, I am doing at least that long and then some.  If it rises too long, the bread will just have an airier feeling which for most breads is not a big deal.  The one trick that I learned that was useful was if you are using a loaf pan, when the bread is done, take it out and tap the bottom.  If there is a hollow sound then the bread is done.  That was a good sound for me.

Now for the bread.  This is a really hearty bread as the name suggests.  It has a mixture of wheat flour and dark rye in addition to the bread flour.  It even has 2 tbsp of cocoa.  Needless to say, the bread has a deep brown texture.  It comes out exactly like the name says.

Recipe
Steakhouse Bread (adapted from Roxana’s Home Baking):
Ingredients:

• 2 cups bread flour
• 1 packet dry yeast
• 1/2 cup warm water (110 degrees)
• 1 1/2 cups whole wheat flour
• 1 cup dark rye flour
• 2 tbsp unsweetened cocoa powder
• 1/4 cup vegetable oil
• 2 tbsp sugar
• 1 tsp salt
• 3/4 cup black coffee

Directions:
In a mixing bowl with a bread hook, combine 1/2 cup of bread flour, yeast and water.  Mix gently.  Let sit for  10 minutes.  In a separate bowl, whisk together remaining bread flour, whole wheat flour, rye flour and cocoa.  Add this mixture to the yeast mixture; add oil, sugar and salt.  Gradually stir in the black coffee until the dough pulls away from the sides.

Knead the dough in the mixer for about 5 minutes.  The dough will become elastic.  I added just a little extra water.  Shape the dough in to a bowl and place in a greased bowl.  Move to a warm spot and let double in size – at least 1 – 2 hours.  I let my bread rise for closer to 3 hours.

Punch dough down and shape into a sandwich loaf.  Place into a greased loaf pan.  Let double in size again – 1 – 2 hours.  Put in a 375 degree oven for 35 – 40 minutes.  To test doneness, remove bread from pan and gently tap the bottom.  If it sounds hollow, it is done.  Enjoy!