Dark Brown Bread
Have you ever eaten at the Black Angus Steakhouse?
They serve the greatest little loaves of dark brown bread.
I have looked all over for a knock off and there are several. None of them was quite right.
So I experimented and this is what I have come up with.
Actually I have 2 versions.
This is my husbands favorite because he loves very lightweight bread. You know the kind that use to cost us 20 cents from Rainbow? Well this is certainly more substantial but still very light and fluffy.
The steps in the recipe coincide with the image numbers below it.
- 1 1/3 cups strong brewed coffee, room temperature
- 1/4 cup dark molasses
- 2 1/2 tsp. active dry yeast
- 2 1/2 cups bread flour
- 2 Tbsp. unsweetened cocoa powder
- 4 Tbsp. brown sugar
- 1 1/2 tsp. salt
- 1 cup pumpernickel or rye flour
- 1/4 cup butter
- 1. Place coffee, molasses and yeast in KitchenAid mixing bowl. Let it come active for 5 minutes.
- Meanwhile place your bread flour in a bowl and add the cocoa, brown sugar, and salt. Mix together.
- 2. Add pumpernickel flour and butter to coffee mixture in mixer bowl and stir until well mixed. It will look like pancake batter. Let it rest for about 30 minutes. I set mine in my bread proofer set at 98 degrees or you can set in your microwave oven with the door ajar so the light adds warmth on cooler days.
- 3. It will double in size. Then place the dough hook on your mixer. Add the rest of the dry ingredient mix to the mixing bowl.
- Turn on your mixer to low until flour incorporated then turn up to setting 4. If the dough is not lifted away from the bowl add more flour 1 tsp at a time until it does. You want a soft dough that is detached from bowl except maybe a tiny spot at the bottom. Let it mix for 7 minutes.
- 4. Meanwhile grease a pan or bowl with butter and set aside until your dough is finished mixing.
- Butter your hands and take dough off the mixer hook and bowl.
- Form into a nice ball. Place the smooth side into the buttered pan/bowl then turn over.
- 5. Cover with plastic wrap and a tea towel and let rise for about an hour or until double in size.
- 6. Cut it into 4 pieces with a dough knife and take each section and gently flatten it out then form it into a nice small round loaf.
- 7. Place the 4 small loaves on a silpat or parchment lined baking tray. With a sharp knife slash the top of each loaf with an X or whatever you like. Cover with plastic and tea towel.
- 8. Let rise about an hour until doubled in size.
- Toward the end of your rise time preheat the oven to 375 degrees F (190 degrees C).
- Bake for 35 to 45 minutes or until they test about 195 degrees on a digital thermometer (see notes) or the loaf sounds hollow when tapped on the bottom.
- 9. When you take the loaves out of the oven let them rest for about 5 minutes on the pan then spray them with Bake Sheen (see notes).
- 10. Your finished loaves will be shiny have a thin semi chewy crust and a soft crumb.
- Bake Sheen is an egg-free combination of water, modified food starch, and additional food-safe ingredients, is a fast, simple way to make seeds stick. Comes in an 18-ounce spray can for about $11 from http://www.kingarthurflour.com/shop/items/bake-sheen-18-oz
- If you do not have a digital thermometer they are well worth the money. Get a good one with a needle tip that registers in seconds.
- Mine is a RT600C Super-fast Water-resistant Digital Pocket Thermometer and it cost me about $25 including the shipping through Amazon.
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