honey wheat bread...

..just like Outback's Honey Wheat Bread..

as in:

light, soft, moist, and chewy with a light crust.

3 c. room warm water (100°-110°F)
4 T. butter, margarine or vegetable oil
2 T. caramel color
1/2 c. honey
3 1/3 c. wheat flour
3-4 c. all purpose flour
2 T. cocoa
2 T. active dry yeast
2 T. vital wheat gluten
2 t. salt
cornmeal/rolled oats

Combine first 4 ingredients (water, oil, color, honey) and mix well.

Pour wheat flour on top of wet ingredients.

Add cocoa, yeast, gluten and salt. Stir until well blended.

Allow mixture to sponge for 10 minutes.

Add all purpose flour, one cup at a time,

until dough clings to hook

and almost cleans the sides of mixer,

about 3-4 minutes.

Allow to raise in the bowl,

covered with plastic wrap,

until doubled, about 20-30 minutes.

Divide into 8 piles,

cover with plastic wrap

and allow to rest for 5 minutes.

Shape into loaves

and dip bottom of loaf in cornmeal,

and dip top of loaf into oats.

Place on greased cookie sheet,

greased mini loaf pans, or regular loaf pans.

Allow to rise till double, about 20 minutes.

Bake at 350 degrees for 20-25 minutes.