Ingredients

1 1/2 c warm water
1/2 c honey
2 T soft butter
2 c bread flour
1 t salt
2 t instant coffee
1 2/3 c wheat flour
1 T cocoa
1 T sugar
1 pkg yeast
corn meal
30 drops yellow food color
45 drops blue food color
75 red food color

Directions

Combine the flours, cocoa, sugar, coffee and salt in large bowl. Make a depression or "well" in the middle of the dry mixture. Pour the warm water into this "well," then add the butter, honey and yeast.

Combine the food coloring drops with 1/4 cup of water and add that to the "well." Slowly mix the ingredients with a spoon, drawing the dry ingredients into the wet. When you can handle the dough, begin to combine it by hand, kneading the dough thoroughly for at least ten minutes, until it is very smooth and has a consistent color.

Set the dough into a covered bowl in a warm place for an hour, to allow it to rise.

When the dough has risen to about double in size, punch it down and divide it into 8 even portions (divide dough in half, divide those halves in half, and then once more). Form the portions into tubular shaped loaves about 8 inches long and 2 inches wide.

It is normal for this dough to be a bit tacky and to seem somewhat thin. Just be sure to add plenty of flour to your hands and work surface when working with the dough to prevent sticking. If you are able to find caramel color, you can use it.

Sprinkle the entire surface of the loaves with cornmeal and place them on a cookie sheet, or two. Cover the cookie sheet(s) with plastic wrap and let the dough rise once more for another hour in a warm location.

Preheat the oven to 350 degrees. Uncover the dough and bake it for 20-24 minutes in the hot oven. Loaves should begin to darken slightly on top when done. Serve warm with a sharp bread knife and butter on the side. If you want whipped butter, like you get at the restaurant, just use an electric mixer on high speed to whip some butter until it's fluffy.

Times

Total prep. & baking time: 2 hours, 45 minutes

Notes

Makes 8 small loaves.

Found here, though page is no longer there.

The source called this Outback Steakhouse style bread, but it seems much closer to Lonestar's bread to me.