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Combine the flours, cocoa, sugar, coffee and salt in a large bowl. Make a depression or"well" in the middle of the dry mixture. Pour the warm water into this"well," then add the butter, honey and yeast.
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Combine the food coloring drops with ¼ cup of water and add that to the"well".
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Slowly mix the ingredients with a spoon, drawing the dry ingredients into the wet.
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When you can handle the dough, begin to combine it by hand, kneading the dough thoroughly for at least ten minutes, until it is very smooth and has a consistent color.
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Set the dough into a covered bowl in a warm place for an hour, to allow it to rise.
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When the dough has risen to about double in size, punch it down and divide it into 8 even portions.
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Form the portions into tubular shaped loaves about 8" long and 2" wide.
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Sprinkle the entire surface of the loaves with cornmeal and place them on a cookie sheet, or two.
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Cover the cookie sheet (s) with plastic wrap and let the dough rise once more for another hour in a warm location.
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Preheat the oven to 350° degrees F.
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Uncover the dough and bake it for 20-24 minutes in the hot oven. Loaves should begin to darken slightly on top when done.
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Serve warm with a sharp bread knife and butter on the side.
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If you want whipped butter, as you get at the restaurant, just use an electric mixer on high speed to whip some butter until it's fluffy.