Outback's Honey Wheat Bread

Ingredients:

1 1/4 cups warm water
2 1/4 teaspoons dry yeast
2 teaspoons sugar
2 cups bread flour
1 3/4 cups whole wheat flour
1 Tablespoon cocoa
1 teaspoon salt
2 Tablespoons butter, softened
1/4 cup honey
2 Tablespoons molasses
1 1/4 teaspoons red food coloring
1 teaspoon yellow food coloring
1 teaspoon blue food coloring
cornmeal for dusting

Directions:
1. Mix sugar with warm water, then dissolve the yeast in the solution for five minutes.

2. In the meantime, mix the flours, cocoa, and salt in a large bowl. Mix butter into the dry mixture with your hands. Make an impression in the middle of the dry mixture. Add the honey and molasses into the well. Mix the food coloring with the yeast solution, then pour the solution into the well. Stir from the middle bringing the dry mixture into the wet stuff, slowly at first, then quickly as you incorporate all the ingredients. You will eventually have to use your hands to combine everything. Knead the dough with a mixer for about 5 minutes. Then roll the dough into a ball and place it into a covered bowl in a warm place for 1 to 1 1/2 hours or until it has doubled in size.

3. When the dough has doubled, separate it into 6 even portions. Roll each dough portion into logs that are 6 inches long and 2 inches wide. Pour cornmeal onto your rolling surface. Moisten your hands then rub water onto each dough log and roll it in the cornmeal. Arrange the rolled dough on a baking sheet and cover it with plastic wrap. Set the dough in a warm spot to rise for another hour or so until the loaves have doubled in size.

4. Preheat the oven to 350 degrees. Uncover the dough and bake it for 35 to 40 minutes in the hot oven. When the bread is done, take it out of the oven and let it cool for 10 to 15 minutes.

Makes 6 small loaves.

* If you decide to leave the color out, just add an additional 1 tablespoon of warm water to the recipe.