Molasses Bread Outback Knock Off Food

OUTBACK BREAD RECIPE (SWEET MOLASSES BREAD)

Steps:

• Mix dry ingredients: all-purpose and whole wheat flour, salt, cocoa powder and yeast.
• Add wet ingredients: lukewarm water, oil, vegan honey or maple syrup and molasses. Mix until dough is formed.
• After dough is formed, knead for 8 to 10 minutes if using a stand mixer, 12 to 15 minutes if doing by hand. When ready, dough will feel tacky, smooth. If using a stand mixer, dough should stick to the bottom of the bowl, but not at your fingers.
• Cover dough with plastic wrap or a damp towel and let it rise until it doubles. It will take about 1 hour and a half. Remember to leave it in a warm spot.
• After the first rise, deflate dough. Flour the surface you'll be working on. Divide dough into 4 pieces.
• Using your hands or a rolling pin, open each piece in a rectangle. Roll into a cylinder and pinch to close.
• Place rolls in a lined baking sheet, lightly coating the bottom with cornmeal (if using). Leave some space between them as they will get bigger.
• Cover loosely with plastic wrap or a damp towel and let rise for 40 minutes more or until rolls almost double, and look puffy and light.
• Just before baking, you can top the rolls lightly with cornmeal for more texture.
• Baking. Preheat oven to 350°F. Uncover loaves and bake them for 30 to 35 minutes.
• Let loaves cool for 20 minutes before slicing. Store rolls in an airtight container or sealed bag after cooled.

OUTBACK STEAKHOUSE BREAD

Steps:

• In the bowl of a stand mixture, dissolve the yeast and 1 Tbsp of sugar in warm water until mixture gets foamy.
• Whisk in the honey, brown sugar, egg and molasses.
• Sift in the remaining dry ingredients and knead 10 min over low speed.
• Divide the dough into 2 equal parts. Cut each part into 6 equal pieces and form 6-7" long narrow rolls.
• Dredge each roll into some cornmeal and then transfer each roll onto a well-greased pan. Allow dough to proof until doubled in size (approx. 45 min-1 hr in a warm place.)
• Bake in a pre-heated 380°F oven for 15 minutes.

OUTBACK SWEET MOLASSES BREAD RECIPE

Steps:

• Place warm water, yeast and sugar in bowl of a stand mixer.
• Allow to proof for 10 minutes (mixture will bubble).
• Add in whole wheat flour, egg, butter, molasses and honey and turn mixer on low, using the dough hook.
• Add in 1 cup of bread flour, cocoa and salt and continue to mix on low.
• Gradually add in remaining half cup to one cup of bread flour. Dough should pull away from the sides of the mixing bowl.
• Continue to knead on low for about 10 minutes until dough is soft and elastic.
• Turn dough out and roll into a ball. Allow to rise in a warm place, covered, for 60-90 minutes until doubled in size.
• Shape as 6 small loaves on a cookie sheet or as 16 rolls in a 9x13 pan and rise again until doubled (45-60 minutes).
• Bake at 350 for 27-30 minutes for loaves or about 20 minutes for rolls.

OLD FASHION MOLASSES BREAD

Steps:

• Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select Dough or White Bread setting, and then Start.
• If the dough does not form a ball on the paddle, add 1 tablespoon of flour at a time until the ball forms. Allow machine to complete selected cycle.
• To bake conventionally, remove the dough from the bread machine pan after the Dough cycle has completed. Shape into a loaf, and place in a greased 9 x 5 inch loaf pan. Let rise until doubled. Bake at 350 degrees F (175 degrees C) for about 40 minutes.

OUTBACK STEAKHOUSE-STYLE DARK BREAD

Steps:

• Soften yeast in 1/2 cup warm water.
• Stir in sugar. Let stand 6 minutes or till bubbly.
• (If using instant yeast just stir the yeast and sugar into the flour).
• Meanwhile, in large mixing bowl combine 1 cup (1 1/2 if using instant yeast) warm water with molasses, cocoa, salt, oil, and rye flour. Beat until smooth.
• Add yeast water mixture, stirring to combine (if using active dry yeast).
• 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,.
• Spray tops of loaves with cooking spray.
• Cover with towel and place in warm place till doubled.
• Preheat oven to 375 degrees F.
• Score tops of loaves and bake for 30 minutes to 200 degrees or until crust makes a hollow sound when tapped.
• Cool on rack before slicing.

MOLASSES BREAD

Steps:

• Preheat oven to 325 degrees.
• Spray 9X4 inch loaf pan with non stick spray.
• Sift dry ingredients together.
• Mix liquid ingredients together, then add to dry mixture.
• Blend well with electric mixer.
• Pour into prepared loaf pan.
• Bake for 1 and 1/2 hours.
• Cool for 10 minutes in pan, then turn out and cool completely.
• Delicious with cream cheese.
• Freezes well.

MOLASSES OAT BREAD

Steps:

• In a large bowl, pour boiling water over cereal. Add the molasses, sugar, oil and salt. Let stand until mixture cools to 110°-115°, stirring occasionally. Stir in yeast. Add 8 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down and divide into thirds; shape into loaves. Place in three greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 45-50 minutes or until golden brown. Remove from pans to wire racks to cool.