Steakhouse Dark Bread Food

STEAKHOUSE BLACK BREAD

Steps:

• Place all ingredients in bread machine pan in order suggested by manufacturer. Select Dough cycle. When the machine indicates the end of the final rise, remove the dough.
• Preheat the oven to 375 degrees F (190 degrees C). Shape the dough into 12 dinner rolls, or one 9x5 inch loaf. Let rise until doubled in size while the oven preheats, they should rise quickly.
• Bake for 20 minutes in the preheated oven for rolls, or 35 minutes for a loaf, or until the loaf sounds hollow when tapped on the bottom.

STEAKHOUSE BLACK BREAD - PUMPERNICKEL

Steps:

• Combine molasses, cooled coffee, & yeast; set aside to proof.
• Combine vegetable oil & brown sugar.
• Combine rest of dry ingredients.
• Add proofed yeast mixture to the oil & sugar.
• Add 1/3 of dry ingredients to wet mixture, then 1/3, and last 1/3.
• Place in large oiled bowl, cover with damp towel & set in warm place to rise until double in size.
• (Bread making tip - patience is required - do let the bread go through its full rise each time!).
• Grease vessel you plan to use for baking (bread pan; 9 x 13 pan, etc).
• Punch down, and form in to shape needed for vessel you plan to bake in ('regular loaf', 12 balls for dinner rolls in 9 x 13 pan, longer for baguette shape, etc).
• Preheat oven to 357* F.
• Let rise until double in size, again.
• Bake in preheated oven - 20 minutes for rolls or 35 minutes for a loaf.
• Bread is done when internal temperature reaches 195 - 200* F.

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.

LONGHORN STEAKHOUSE BREAD

Steps:

• Mix 3/4 cup wheat flour, 3/4 cup all-purpose flour, sugar, salt, and yeast in a bowl.
• Mix in butter and honey.
• Gradually add the buttermilk to dry ingredients and beat with a mixer for about two minutes.
• Add remaining flour until your dough is no longer sticky.
• Knead in the mixed grains.
• Knead for about 10 minutes until elastic and smooth.
• Set dough in a warm spot for about about 60-90 minutes.
• Divide dough in half and roll each half into a 7 inch x 5 inch rectangle.
• Roll up tightly starting at the wide side and pinch the seam.
• Let dough rise until doubled
• Preheat oven to 375 degrees.
• Make 3-4 slits in the top of each loaf of bread.
• Bake for 25-35 minutes.
• Remove bread and brush each loaf with egg white + water mixture.
• Place back in the oven and bake for about 10-15 minutes.

DARK AND SOFT RESTAURANT DINNER ROLLS

Steps:

• To prepare the dough: In large bowl, combine 1 1/2 cups of the bread flour, the cocoa powder and yeast.
• In medium saucepan, heat and stir water, orange juice, honey, the 1/4 cup butter, sugar and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts.
• Add water mixture to flour mixture.
• Beat with an electric mixture on low to medium speed for 30 seconds, scraping sides of bowl constantly.
• Beat on high speed for 3 minutes.
• Using a wooden spoon, stir in whole wheat flour and as much of the remaining bread flour as you can.
• Turn dough out on a lightly floured surface.
• Knead in enough remaining bread flour to make smooth, elastic, and moderately soft dough (3-5 minutes total).
• Shape into a ball.
• Place in a lightly greased bowl, turning once to grease surface.
• Cover, let rise in a warm place until double in size (about 2 hours).
• To shape the rolls: Punch down dough.
• Turn dough out onto a lightly floured surface.
• Divide into nine or 10 portions.
• Cover and let rest for 10 minutes.
• Meanwhile, lightly grease a large baking sheet; set aside.
• Gently pull each portion into a 5x2-inch oval roll, tucking edges under to make smooth tops.
• Place on prepared baking sheet.
• Brush rolls with melted butter.
• Using a knife, make three diagonal cuts in the top of each roll.
• Cover; let rise until nearly double in size (1 1/2 to 2 hours).
• Preheat oven to 350 degrees F.
• To bake the rolls, uncover rolls.
• Bake for 20-25 minutes or until roll bottoms are lightly browned (or until an instant-read thermometer inserted into the center of roll registers 200 degrees F).
• Immediately transfer rolls to a wire rack.
• Serve warm or at room temperature.
• Makes 9 or 10 large rolls.