Outback Bread

[debbielain]

Would love to find the recipe for the brown loaves of bread that they serve at the Outback. I can't get enough of it and would love to be able to serve it at home.

[Kitchen Witch]

Debbie -

Have you checked out the recipe for it in our Secret Recipe forum? We have many recipes there for you to create!

And - Welcome to RSN!

KW

[Robbie Britt]

Outback Bread Recipe
Here is a copycat version of the wonderful dark bread served at the Outback Restaurant chain. The bread is slightly sweet and loaded with fiber thanks to the rye flour. Make large loaves or mini-loaves. This bread freezes beautifully.
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
• 3 packages dry yeast
• 1/2 cup warm water
• 1 Tablespoon sugar
• 1 cup warm water
• 1/2 cup dark molasses
• 1 Tablespoon salt
• 2 Tablespoons oil
• 2 cups rye flour
• 2-1/2 to 3 cups all-purpose flour
Preparation:
Soften yeast in 1/2 cup warm water. Stir in sugar. Let stand 6 minutes or till bubbly.

Meanwhile in large mixing bowl combine 1 cup warm water with molasses, salt, oil, and rye flour. Beat to smooth batter. Add yeast water mixture, stirring to combine.

Work in all-purpose flour till dough is smooth and no longer sticky, very pliable and elastic. Knead a few minutes. Let rise till doubled in greased bowl. Punch down.

Shape into 2 large round loaves placed a few inches apart on greased and cornmeal dusted cookie sheet or fill 6 mini foil loaf pans, greased and dusted in cornmeal, with the dough, dividing it evenly between these little pans.

Either way let loaves rise till doubled in warm place. Bake large loaves 375 degrees F. about 30 minutes or till crust makes hollow sound when tapped with knuckles. For tiny loaves place pans on dry ungreased cookie sheets, a few inches apart. When doubled in size, bake at 375 degrees F. for 20 minutes.

Bread freezes beautifully.

Yield: 2 large loaves or 6 mini-loaves