Did you know you can search the internet for nearly any recipe like one of your favorite restaurant concoctions and come up with a near match?
I did just that when I wanted to find a recipe for the hearty, dark bread The Outback serves.
I found “Bread Like The Outback’s “, and it was just what I was looking for. It has become a family favorite and I always get rave reviews when I serve it to guests, too.
I do the whole thing in my KitchenAid stand mixer. Here is the recipe.
Bread Like The Outback’s
Prep. Time: 3:00
(3) .25 oz. pkts. active dry yeast
1 1/2 cup 110 degree water – divided
1 Tbls. granulated sugar
1/2 cup dark molasses
1 Tbls. salt
2 Tbls. vegetable oil
2 cups rye flour*
up to 3 cups all-purpose flour
*I have used whole wheat in place of rye with the same tasty results. The bread won’t be as dark in color, though.
-Dissolve yeast in 1/2 cup warm water; stir in sugar; allow to rest for 6 minutes or until bubbly.
-Combine dissolved yeast, 1 cup warm water, molasses, salt, oil and rye flour in a large bowl; beat until smooth.
-Work in enough all-purpose flour until dough is smooth, pliable, and elastic, not sticky.
-Knead dough for 4 minutes.
-Place dough in a large bowl, cover with a damp cloth, and allow to rise in a warm place until doubled in size.
-Punch dough down.
-Divide and shape dough into 2 equal-sized loaves and place on a greased and cornmeal-dusted cookie sheet.
-Cover dough with a damp cloth and allow to rise in a warm place until doubled in size.
-Bake loaves in a 375 degree oven for 30 minutes, or until crust makes hollow sound when tapped on.