OUTBACK BREAD RECIPE (SWEET MOLASSES BREAD)
Make the best Outback Bread copycat and enjoy a delicious loaf without leaving your home! Tender and rich in flavor, this sweet molasses bread is made with simple ingredients and requires no fancy equipment.
Provided by Milk and Pop
Categories Bread
Time 2h45m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 728 calories, Carbohydrate 145 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 10 grams fat, Fiber 11 grams fiber, Protein 18 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 894 grams sodium, Sugar 29 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
SEEDED MOLASSES WHOLE-WHEAT DINNER ROLLS
Dinner rolls don't have to be white and fluffy. These flavorful brown-bread rolls are chock full of a variety of tasty seeds and are sweetened with a touch of molasses. The dough resembles a whole-wheat challah, with a crisp crust and a light texture.
Provided by David Tanis
Categories breads, side dish
Time 3h
Yield About 30 rolls
Number Of Ingredients 20
Steps:
- Make the sponge: Put molasses, yeast and water in a large mixing bowl (or the bowl of a stand mixer) and stir to dissolve. Whisk in bread flour to obtain a batterlike consistency. Cover bowl with plastic wrap and leave at room temperature until mixture looks active, about 30 minutes.
- Meanwhile, soak the larger seeds for the dough: Put flax, millet, sunflower and pepita seeds in a small bowl and cover with boiling water. Leave to soak for 30 minutes, then drain. Rinse with cool water and drain well, then stir soaked seeds into the sponge mixture.
- Add eggs, olive oil, spelt flour, whole-wheat flour and salt. Mix well with a wooden spoon until dough comes together in a shaggy mass. Turn out onto a lightly floured work surface and knead for 5 minutes or so, until dough forms smooth ball. (Use only enough flour to help with kneading; dough will be a bit sticky.) Alternatively, use the dough hook of a stand mixer to knead the dough for 4 to 5 minutes, until smooth.
- Transfer dough to a large zip-top plastic storage bag and refrigerate overnight for a slow, cool rise. (If you wish to skip this step, leave dough to rise in the bowl covered with plastic wrap until doubled, about 1 hour; see note.)
- Heat oven to 375 degrees. Put risen dough on a lightly floured work surface. Cut dough into 3-ounce/85-gram pieces. Form each piece into a tight ball. Place 2 inches apart on a parchment-lined baking sheet. Cover dough balls loosely with a large piece of plastic wrap and place baking sheet in a warm spot until balls have doubled, about 1 hour.
- Uncover and paint tops of balls lightly with beaten egg. Mix together caraway, cumin, sesame, nigella and anise seeds. Sprinkle seed mixture over each ball, then sprinkle with sea salt, if using.
- Bake for 15 to 20 minutes, or until nicely browned. Cool on a rack.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 5 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 113 milligrams, Sugar 1 gram, TransFat 0 grams
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- In the bowl of a stand mixer fitted with a dough hook, combine the water, honey, and yeast. Stir and let sit for 5 to 10 minutes to proof until the yeast is foamy.
- Once the yeast is looking bubbly, add the molasses, cocoa powder, oil, honey, salt, and 2 cups of the whole wheat flour. Mix until combined.
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