There use do to be a place in town that sold the most delicious squaw bread. This bread had a tight crumb, and was really dark brown through and through. Dark, like mahagony, or Cherry wood. It was a little sweet, but still very savory. Anyone have a good recipe?
Try using the search function here - you'll find several recipes.
My humble recipe:
http://foolishpoolishbakes.wordpress.com/2008/12/04/squaw-bread-2/
Mine did not have the dark hue that typically comes from adding caramel colouring (which I believe you can get from KA)...simply add this to my recipe and you should have the colour you desire.
Cheers
FP