Outback Steakhouse Bushman Bread

This recipe is found in many places on the internet, I thought I would try it.  It is wonderful!  I don’t know if it is the exact Outback recipe but no matter, it is great.  Terrific texture and flavor.  I made a half recipe for one loaf, works great.

                       

2 pkg dry yeast (4½ tsp)
1/2 cup warm water (about 110°)
1 Tbl sugar
1 cup warm water
1/2 cup dark molasses
1 Tbl salt
2 Tbl oil
2 cups rye flour
2½ -3 cups bread flour

In bowl of mixer, sprinkle yeast over the ½ cup warm water.  Sprinkle sugar over yeast.  Mix the 1 cup warm water and molasses, add to yeast mixture when it is foamy.  Add rye flour, 2 cups bread flour, salt, and oil.  Mix at low speed until all of flour is incorporated, about 1 minute, add remaining flour as needed.  Knead another few minutes.  Remove dough and place in lightly oiled bowl, turn it to oil all sides.  Cover and set aside in a warm place until it doubles in size, about 1 hour.

Remove dough from bowl to lightly floured surface, shape into desired loaves.  Tuck and roll so seams disappear and place on Silpat or sprayed baking pan, I use Demarle Silform Bread Tray on perforated sheet.  Cover and set aside in warm place until doubles in size, about 30 minutes.

Preheat oven to 375°.  Bake 30 minutes, cover with foil during baking if starts to get too brown.

If you are interested in Demarle bakeware and kitchen tools such as the Silform Bread Tray & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

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