There’s something irresistible about a warm, glossy brown bread that feels straight out of a steakhouse basket. Soft inside, deep in flavor, and kissed with a hint of maple sweetness, it’s the kind of loaf that disappears slice by slice the moment it hits the table. Simple to make, comforting to serve, and perfect for any cozy dinner night.
Bread Machine “Oven-Baked” Brown Bread
This recipe utilizes the machine's dough cycle to perfectly knead a rich, espresso and maple infused brown bread, which is then shaped by hand and oven baked for a traditional rustic crust. Finished with a warm swipe of butter, it delivers a signature glossy, tender steakhouse style loaf every single time.
Ingredients
The Liquid Base
- 1 cup warm water
- 1 shot espresso ( or 1 tsp instant espresso dissolved in 1 tbsp hot water)
- 1/4 cup honey
- 2 tbsp maple syrup
- 2 tbsp margarine (softened)
The Dry Goods
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 tbsp unsweetened cocoa powder
- 1 tsp salt
- 1 1/2 tsp instant dry yeast
Instructions
The Bread Machine (Dough Cycle)
- Load Liquids: Add the water, espresso shot, honey, maple syrup, and margarine to the bread machine pan.
- Add Dry Ingredients: Layer the all‑purpose flour, whole wheat flour, cocoa powder, and salt over the liquids.
- Yeast Well: Create a small indentation in the flour and add the yeast.
- The 5-Minute Audit: Start the dough cycle. After 5 minutes of kneading, check the dough. It should be a smooth, tacky ball that clears the sides of the pan. If it’s too sticky, add AP flour 1 tbsp at a time.
Shaping the Loaves
- Turn the dough out onto a lightly floured surface. Divide it into two equal portions and shape each into a long, uniform sub-style loaf.
- Place the loaves on a parchment-lined baking sheet. Cover with a light towel and let rise in a warm, draft-free spot for 45–60 minutes (until doubled).
- Remove the loaves from the oven and immediately transfer them to a wire cooling rack. While piping hot, take a cold stick of butter and rub it generously over the top crusts until melted, glossy, and fully coated. Let cool completely before slicing.
The Oven Finish
- Heat: Preheat oven to 350°F.
- Bake: Bake for 25–30 minutes. The loaves are done when the crust is firm and the bottom sounds hollow when tapped.
- Cool: Transfer to a wire rack. Let cool completely before wrapping if storing for the next day
Nutrition
Serving: 1SliceCalories: 128kcalCarbohydrates: 24gProtein: 3gFat: 2gSaturated Fat: 0.5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.7gSodium: 148mgPotassium: 104mgFiber: 2gSugar: 8gVitamin A: 5IUCalcium: 16mgIron: 1mg
Notes
Tempo Chef’s Variation: Steakhouse Sub Rolls Have a perforated baguette or hoagie pan? You can easily convert this exact recipe into three spectacular, glossy sandwich rolls.
- The 3-Way Split: Divide the dough into three equal portions (approx. 275g each) instead of two.
- The Pan Setup: Shape into long sub-style loaves and place them directly into the unlined channels of your perforated pan. Do not use parchment paper; the mesh provides the necessary airflow.
- The Bake & Finish: Let rise for 45–60 minutes until doubled, then bake at 350°F for 22–27 minutes. The second they hit the cooling rack, swipe the hot top crusts with a stick of cold butter for that signature glossy sheen.
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