OUTBACK STEAKHOUSE BUSHMAN BREAD

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This is one of the easier restaurant recipes to make. So easy, its something you could probably do several times a week, regrdless of what you’re serving. The real OUtback Steakhouse Bushman Bread does NOT contain food coloring or instant coffee. If the recipe you’ve been using calls for these items, throw it away. You’ll also notice this recipe uses real molasses and rye flour. That’s what gives you that distinct rich flavor others are trying to recreate. If you want to try this with your bread machine, simply add the ingredients in the order the manufacturer suffests. Put your bread machine on “dough” and when it’s complete, form into loaves by hand and let rise.

Yields: 2 servings

1/2 cup warm water
1 T sugar
1 cup warm water
1/2 cup dark molasses
1 T salt
2 T oil
2 cups rye flour
2 1/2 - 3 cups bread flour

1. Preheat your oven to 375 degrees
2. Soften yeast in 1/2 cup warm water
3. Stir in the sugar and let stand 6 minutes or until its bubbly
4. In large mixing bowl combine the yeast/water combo above along with 1 cup warm water with molasses, salt,oil and rye flour
5. Mix this until it makes a nice smooth batter
6. Work in the bread flour until the dough is smooth and no longer sticky. It should be very pliable and elastic.
7. Knead the dough for a few minutes and then let it rise in a greased bowl until it’s doubled.
8. Punch the dough down and shape into 2 round loaves.
9. Place the loaves a few inches apart on a greased and cornmeal dusted cookie sheet. Sprinkle a bit of the cornmeal over the top of the loaves as well
10 Let loaves rise in a warm place until doubled
11. Bake loaves at 375 degrees for about 30 minutes or until the crust makes a hollow sound when tapped.
12. This bread is supposed to freeze very well


mollydahma
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This recipe viewed 5 times.
Published on November 26, 2009.
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  • 2

Ingredients

  • Directions:
  • 1/2 cup warm water
  • 1 T sugar
  • 1 cup warm water
  • 1/2 cup dark molasses
  • 1 T salt
  • 2 T oil
  • 2 cups rye flour
  • 2 1/2 - 3 cups bread flour
  • 1 . Preheat your oven to 375 degrees
  • 2 . Soften yeast in 1/2 cup warm water
  • 3 . Stir in the sugar and let stand 6
  • minutes or until its bubbly
  • 4 . In large mixing bowl combine the
  • yeast/water combo above along with
  • 1 cup warm water with molasses, salt,oil and rye flour
  • 5 . Mix this until it makes a nice
  • smooth batter
  • 6 . Work in the bread flour until the
  • dough is smooth and no longer
  • sticky. It should be very pliable and
  • elastic.
  • 7 . Knead the dough for a few minutes and
  • then let it rise in a greased bowl
  • until it's doubled.
  • 8 . Punch the dough down and shape into
  • 2 round loaves.
  • 9 . Place the loaves a few inches apart
  • on a greased and cornmeal dusted
  • cookie sheet. Sprinkle a bit of the
  • cornmeal over the top of the loaves
  • as well
  • 10 Let loaves rise in a warm place
  • until doubled
  • 11 . Bake loaves at 375 degrees for
  • 30 about 30 minutes or until the
  • crust makes a hollow sound when
  • tapped.

Preparation

Step 1


This bread is supposed to freeze
very well



View complete recipe