Along with your meal at this huge national steakhouse chain, comes a freshly baked loaf of dark, sweet bread, served on its own cutting board with soft whipped butter. One distinctive feature of the bread is its color. How does the bread get so dark? Even though this recipe includes molasses and cocoa, these ingredients alone will not give the bread its dark chocolate brown color. Usually commercially produced breads that are this dark - such as pumpernickel or dark bran muffins - contain caramel color, an ingredient often used in the industry to darken foods. Since your local supermarket will not likely have this mostly commercial ingredient, we'll create the brown coloring from a mixture of three food colorings - red, yellow and blue. If you decide to leave the color out, just add an additional 1 tablespoon of warm water to the recipe. If you have a bread machine, you can use it for kneading the bread (you'll find the order in which to add the ingredients to your machine in "Tidbits"). Then, to finish the bread, divide and roll the dough in cornmeal, and bake on a sheet pan in your home oven.