HONEY WHEAT BUSHMAN BREAD RECIPE - AN OUTBACK STEAKHOUSE COPYCAT!
Now you can skip the steakhouse and make this Copycat Outback Bread at home! This Honey Wheat Bushman Bread is just the accompaniment for any main dish or soup!
Provided by Jillian
Categories Bread
Time 3h
Number Of Ingredients 11
Steps:
- Line 2 baking sheets with parchment paper and set aside.
- Mix together the water, oil, coloring, honey, and molasses in the bowl of a stand mixer fitted with a dough hook.
- Add the wheat flour, cocoa powder, and salt to the water mixture and mix on low speed until combined. Cover the bowl loosely with plastic wrap and let the mixture sit for 20 minutes (this will give the flour time to absorb the liquid).
- With the mixer running on low, mix in the yeast, and add the bread flour, one cup at a time. Once the flour is absorbed, increase the speed to medium and mix until the dough clings to the hook and almost clears the sides of the bowl, about 3-4 minutes.
- Cover the bowl with greased plastic wrap, and let the dough rise until doubled in size, about 45-60 minutes.
- Divide the dough into four pieces. Shape the dough into 4 logs (divide the dough into eight pieces and form it into 8 logs if you want smaller loaves like Outback). Place the loaves on the prepared baking sheets.
- Loosely cover the dough with greased plastic wrap, and let the dough rise until doubled, about 45-60 minutes. While the dough rises, move the oven rack to the upper-middle and lower-middle positions, and preheat the oven to 350 degrees F.
- Dust the risen dough with cornmeal. Bake, the bread for 40 minutes or until the internal temperature reaches 190 degrees F, rotating the pans halfway through baking (if you're making eight smaller loaves, then you will bake for about 20 minutes).
- Transfer the loaves to a wire rack to cool at least 1 hour before serving.
Nutrition Facts : Calories 145 kcal, Carbohydrate 27 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Sodium 99 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
OUTBACK STEAKHOUSE BREAD
Outback Steakhouse bread is the signature bread served at the Outback Restaurant! Served on a cutting board with whipped butter these dark molasses rolls will compliment your steak dinner! This recipe makes 12 rolls just like the restaurant!
Provided by Alyona Demyanchuk
Categories Bread
Time 1h15m
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1 roll, Calories 292 kcal, Carbohydrate 61 g, Protein 8 g, Fat 1 g, Cholesterol 13 mg, Sodium 205 mg, Fiber 2 g, Sugar 13 g
OUTBACK SWEET MOLASSES BREAD RECIPE
Love the soft brown bread at The Outback Steakhouse? Now you can make it at home with my Outback bread recipe.
Provided by Autumn
Categories Side Dish
Time 3h20m
Number Of Ingredients 11
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.
SWEET MOLASSES OATMEAL BREAD
Very good sweet bread. Perfect bread for around Christmas time or any time of the year. Makes good toast and would also be nice as french toast. Sometimes we use half whole wheat and half white that also makes it good, but suit yourself. This is a recipe from a friend.
Provided by Leahs Kitchen
Categories Yeast Breads
Time 3h30m
Yield 2 loaves, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Pour oats and water into a small saucepan and cook over medium high heat.
- Stir until the oats soften and the water is absorbed (about 5 minutes).
- Set aside to cool.
- Dissolve the yeast in the warm water in a large bowl and let sit for about 5 minutes.
- Add and mix molasses, salt oil eggs and cooled oatmeal.
- Gradually stir in the flour until the dough begins to form itself into a ball.
- Knead the dough on a floured surface for 5- 10 minutes or until it is smooth and elastic.
- Place the dough into an oiled bowl and let rise for 1 hour or until double its size.
- Punch down dough and divide it into loaves.
- Place loaves into two well greased loaf pans and let them rise again for 1 hour or until doubled.
- Heat oven to 375°F.
- Bake loaves for 30-35 minutes or until medium brown on top and on the sides.
- It is a good idea to be careful with this bread since it is delicate and can tear or stick if you try to remove it from the pans too soon.
- Enjoy!
OUTBACK STEAKHOUSE-STYLE DARK BREAD
I know there's a couple version out there . . . but this is as close to the real thing you can get! No food coloring here! I bake exclusively with instant yeast, however I've given directions for both. Original recipe is from Gloria Pitzer (queen of copycat) however I've made some minor changes! Time does not include rising time. NOTE: DO NOT USE BLACKSTRAP MOLASSES! I believe a few of the reviewers have used the wrong molasses!
Provided by Galley Wench
Categories Yeast Breads
Time 1h
Yield 2 large loves
Number Of Ingredients 10
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 SWEETBREAD
This is my grandmother's recipe for molasses raisin bread from the Maritimes.
Provided by Lisa Hayes
Categories Bread Quick Bread Recipes
Time 3h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 9-inch cake pan.
- In a large bowl, mix together the molasses, lard, salt, and raisins. Stir in the boiling water until smooth. Sift together the flour, ground ginger and baking soda. Stir the flour into the molasses mixture until smooth. Pour the batter into the prepared pan,
- Bake 1 hour in the preheated oven or until a toothpick inserted into the center comes out clean. Cool to room temperature on a wire rack before removing from the pan.
- While the cake is baking, prepare the icing by simmering together the brown sugar and cream in a saucepan over medium heat. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Pour the syrup into a bowl, add the butter, and beat with an electric mixer until the mixture begins to thicken, then set aside and allow to cool.
- Once the frosting and cake are both cool, spread the icing on the cake and serve.
Nutrition Facts : Calories 382.3 calories, Carbohydrate 76.6 g, Cholesterol 19.2 mg, Fat 8.2 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 4.2 g, Sodium 232.2 mg, Sugar 50.1 g
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