Brown bread at it's best...and it's gluten-free!

It's a cold fall afternoon and you are looking for the perfect bread to serve along with that steamy pot of soup that is simmering on your stove. Something a bit out of the ordinary, drop biscuits or dinner rolls just won't do this time. I've been there, and found this wonderful recipe.

It's one of those copy cat recipes you see on various sites, this one caught my eye because it's a version of one of my all-time favorite breads. It's for the brown bread served at the Outback Steak House!

This is actually one of the very first breads I tried to make and it was a quick success. It is one of our favorites to have with soups and stews, any meal really. This copy cat recipe is so close to the original, you won't feel like you are missing a thing. The fact that it's easy to make is a huge bonus to this busy mom.

In most of my cooking, I look for easy to put together foods. We do not miss out on taste by any means, I love food too much. That being said, I do very few recipes that are really involved or have too many steps to them. Simple is best for my schedule most days. Thankfully, I've found many great options to fit the bill for my hungry family.

Having bread along with a meal is such a comfort thing for my family. Being able to make a hearty, delicious loaf of bread to go with a piping hot pot of soup or stew, or even a casserole is always a good way to round out a meal. I think that bread with dinner is what my family missed the most when we first started this journey. Thankfully, I found this bread and my family loves it!

Now, when you take a close look at the ingredients to this bread, you may think I'm nuts! Yes, it does call for cocoa powder and instant coffee. I know, crazy, but trust me on this one!

The cocoa powder adds a rich color to the loaf and the coffee adds a wonderful hint of a flavor. You will know it's there, but won't be able to put your finger on what it is. You won't taste coffee, just a "flavor" that would be missed if it was left out.

If you have to avoid dairy, this recipe can easily be adapted to that as well. Rice, soy or any nut milk will work well with this recipe. Whatever dairy free margarine that you normally would use in your baking, would also work nicely in this recipe.

In reading this recipe, you'll see that it calls for a 90 minute rise time. Please don't let that time deter you from trying this wonderful bread. Start your bread early, maybe even at the same time you start your soup or stew. If you are doing a soup in your crock pot on a busy day, some planning ahead will allow you to have this bread ready to heat up a bit before serving. It stores well for a few days, or can be frozen. Having this bread on hand in the freezer for those busy days when you just don't have time to bake is a huge time saver!