Kirsten's Sweet Brown Baguettes (cheesecake factory copycat)
12 oz. warm water, 105F
1 oz. butter, melted
1/2 cup honey (use 1/4 c honey, 1/4 c molasses if desired)
2-3 cups bread flour
1 2/3 cups wheat flour
1 tablespoon cocoa
1 tablespoon brown sugar
1 teaspoon salt
2 1/4 teaspoons yeast
1 TB caramel color powder (this is optional. It is the best way to get the real dark brown color)
To prepare the bread, I added the warm water, melted butter, honey, wheat flour, cocoa, sugar, and salt to the bowl of a stand mixer fitted with the paddle attachment. After thoroughly blending, add the yeast and ½ cup of the bread flour. The mixture will be soupy. Add the remaining flour, ¼ cup at a time on low until enough flour has been incorporated that the mixture just begins to pull away from the sides of the bowl. Continue mixing for 7 minutes on medium.
Remove the bowl and dump the dough onto a floured board. Bench rest for 5 minutes. Knead with floured hands until there is sufficient gluten development. When the dough is slightly springy, transfer to a greased bowl and rise until doubled, 1 to 1.5 hours.
When the dough has doubled in volume, pour it onto a floured surface. Divide the dough into four equal portions and form into baguettes. Let the baguettes rise until almost doubled, or until pressing the dough lightly with a finger causes the dough to fill back in in several seconds. Just before baking, score the tops with your favorite pattern, brush with water and sprinkle with oats.
Bake the loaves in an oven that has been preheated to 350F. Bake for 22 minutes or until done.