Bushman’s Bread

(from nick’s recipe box)

Source: Diane Chase

Categories: knockoff


  • 1 1/4 cups warm water
  • 2 teaspoons granulated sugar
  • 2 1/4 teaspoons (1 pkg.) yeast
  • 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


  1. x sugar with warm water, then dissolve the yeast in the solution. In five minutes the solution will begin to foam as the yeast begins to activate. While the yeast is waking up, 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. Use your hands to completely combine. Knead the dough for 10 minutes on a lightly floured surface, 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. 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 logs on a baking sheet and cover it with plastic wrap. Set in warm spot to rise for another hour or so until the loaves have doubled in size. Preheat the oven to 350. Uncover the dough and bake it for 35 to 40 minutes. Remove from oven and let it cool for 10 to 15 minutes. Makes 6 small loaves.

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