Copycat Cheesecake Factory Squaw Bread

I'm obviously into copycat recipes lately.

Don't you think its the goal of a chef to be able to recreate some of the amazing things already out there? Why taint something that's already delicious? Plus, I kind of have a thing for breads...

A thing that has added to the size of my thighs...

Not cool.

But so darn delicious.

I don't see it stopping any time soon so, here's another bread recipe for the collection.

We are having this tonight with Pumpkin soup. The perfect meal for a snowy day. Yes, you heard me. Snow. It's already that time!

But like I really need a cold day to get me to eat bread. Pffffff.....

Squaw Bread:

2 cups warm water
1 packet active dry yeast

1/3 cup vegetable oil
2 Tablespoons molasses
1/4 cup honey

3 1/2 cups bread flour
1/2 cup whole wheat flour
1 1/2 cups dark rye flour
1/2 cup powdered milk
1/2 cup packed brown sugar
2 1/2 teaspoons salt

2 Tablespoons butter, melted
2 Tablespoons oats
1 Tablespoon milk

In a small bowl, mix together the water and yeast and set aside.

In your stand mixer with the paddle attachment, place 3 cups of the bread flour, wheat flour, rye flour, powdered, milk, brown sugar and salt. Mix on low until combined.

In a medium bowl,. mix the molasses, honey and vegetable oil. Turn your stand mixer on to low. Slowly pour in the yeast/water mixture. Then slowly drizzle in the molasses mixture. Mix thoroughly and then cover and let rest for 20 minutes. Dough will be very sticky.

When the 20 minutes is up, replace the paddle with your dough hook and add the remaining 1/2 cup of bread flour. Knead for 2-3 minutes until the dough starts to pull away from the sides. Remove the dough and place in a well oiled bowl. Cover and let rest for 30 minutes. Dough will still be sticky.

After 30 minutes, remove the dough from bowl and on a lightly floured surface knead the dough for 2 minutes until smooth and less sticky. Place back into the greased bowl and let rise for another 30 minutes.

Remove dough and shape into 4, 10-inch long, baguettes. Place on a large greased cookie sheet. Make several diagonal slices on the tops and brush with the melted butter. Combine the oats and milk and sprinkle over the tops. Let loaves rise in a warm place until doubled (about an hour).

Preheat oven to 375 degrees. Place a pan filled with 1 cup water on the bottom rack in your oven. Place the loaves on the middle rack and bake for 15 minutes. When the time is up, remove the pan with water and continue to bake the bread for another 15 minutes. Keep an eye on the bread, if it starts to get too dark cover it with aluminum foil.

Remove and let cool enough to not burn the roof of your mouth!

Slice and eat. Enjoy!