Steakhouse Bread
This bread reminds me of the dark rolls and loaves served at some steakhouses. Its great toasted with butter melted into it. Shape the dough into a loaf or individual rolls.
steakhouse bread ingredients
1 1/3 cups brewed coffee, cooled to room temperature
2 Tablespoons brown sugar
1 ½ teaspoons salt
2 ½ teaspoons active dry yeast
¼ cup molasses
¼ cup vegetable oil
1 cup whole wheat flour
1 cup rye flour
2 cups bread flour
2 Tablespoons unsweetened cocoa powder
Mix together the coffee, brown sugar, and salt. Sprinkle yeast over the top and wait on it to foam (about 5 minutes).
Add the remaining ingredients and mix well. Knead for 7 to 10 minutes (by hand or using a stand mixer with a dough hook).
Form dough into a ball and lightly coat ball with vegetable oil. Cover and let dough rise for 1 to 2 hours until doubled in size.
Punch the dough down, shape it into a log, put it in a loaf pan and cover. If you prefer rolls, shape into 12 individual balls rather than a log. Place on a baking sheet and cover the whole pan.
Let dough rise for 30 minutes to 1 ½ hours, until doubled in size. Near the end of the rise time, preheat the oven to 375° F.
If baking a loaf, cut a slit down the center of the risen loaf with a sharp knife. Bake the loaf for about 35 minutes, or the rolls for about 20 minutes. You should get a deep brown color on top and the bread will sound hollow when tapped on the bottom.