Wednesday, June 22, 2011

Outback Steakhouse's Sweet Brown Appetizer Bread

Outback Steakhouse Sweet Brown Bread


2 packages dry yest
1/2 cup warm water
1 tablespoon sugar
1 cup warm water
1/2 cup dark molasses
1 tablespoon salt
1 tablespoon oil
2 cups rye flour
1/2 cup cornmeal

shortening (to grease the pan)


1. Preheat oven to 374 F degrees
2. Soften yeast in the 1/2 cup of warm water 
3. Stir sugar into yeast mixture and let stand until bubbles (about 6 minutes)
4. In large mixing bowl, mix together the yeast/water combo with another 1 cup of warm water. Add in the molasses, salt, oil and rye flour
5. Mix until it is a soft batter consistency
6. Slowly work in flour until the batter is a non sticky dough (it should be "estasticy"...)
7. Knead the dough for a few minutes
8. Set dough aside in a greased bowl to rise until it doubles its size
9. punch the dough down and shape into 2 loaves
10. place the loaves a few inches apart on a greased and cornmeal dusted cookie sheet (sprinkle a bit of the cornmeal on the top of each loaf too)
11. Let loaved rise again until doubled
12. Bake loaves at 375 F for about 30 minutes (until crust sounds hollow when tapped)

*tastes great when eaten with a honey butter's a quick recipe for it:
Honey Butter
3/4 cup butter
1/4 cup honey
mix them up and add brown sugar according to your taste preference! :) 

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