Outback Sweet Molasses Bread 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 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.

MOLASSES BREAD {OUTBACK KNOCK-OFF}

Steps:

• In the bowl of an electric stand mixer fitted with the dough hook (or in a large bowl with a wooden spoon if powering through this by hand), combine the water, yeast, molasses, cocoa powder, oil, honey, salt, gluten (if using), and 2 cups of the whole wheat flour. Mix until combined.
• With the mixer running, slowly add the rest of the whole wheat flour. Start adding the white flour gradually until the dough pulls away from the sides of the bowl. Knead for 5-7 minutes (about 10-15 if kneading by hand). The dough should be soft and slightly tacky but shouldn't leave a lot of residue on your fingers if you grab a piece.
• Turn the dough into a large, lightly greased bowl, cover with greased plastic wrap or a light towel, and let rise until doubled, 1-2 hours.
• Lightly punch down the dough and divide into three equal pieces. Form into tight oval loaves and place on parchment-lined or lightly greased baking sheets (I fit two loaves on one large, rimmed 11X17-inch baking sheet and the third loaf on another baking sheet). Lightly cover with greased plastic wrap or a light towel and let rise until puffy and doubled in size. Optional: right before baking, using a very sharp razor, knife or bread-slashing lame (I use this one from King Arthur Flour), cut three deep slashes in the top of each loaf.
• Preheat the oven to 375 degrees F. Bake the loaves for 25 minutes. Remove from the oven and lightly brush with about a tablespoon of butter. Sprinkle with the oats and bake for another 5-7 minutes.

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.

GRANDMA'S MOLASSES BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

MOLASSES SWEETBREAD

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.

BREAD MACHINE OUTBACK BREAD RECIPE

Steps:

• Mel put all the wet ingredients together in a big glass measuring cup. She just dumped all the liquids together - no stirring necessary. Then she did the same thing with the dry ingredients EXCEPT FOR the bread machine yeast. You don't add that just yet. Place all of the ingredients in the bread machine - wet ingredients first, then add the dry ingredients and finally put the bread machine yeast on top. Use your bread machine's setting for "sweet bread."

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.