Breads, Yeast Breads

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.

 

Breads, Yeast Breads

Rye Bread

                       

1 cup warm milk (about 110°)
1 pkg (2¼ tsp) dry yeast
1 Tbl sugar
3 Tbl melted butter
1 egg, beaten
1 cup rye flour
2 1/2 cups white flour
1 1/2 tsp salt
1 Tbl caraway seeds

In bowl of mixer, sprinkle yeast over warm milk.  Sprinkle sugar over yeast.  Add melted butter, and egg, mix with dough hook.  Add rye flour, white flour, and caraway seeds.  Mix at low speed until all of flour is incorporated, about 1 minute.  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. Gently knead dough several times, shape into desired loaves. Tuck and roll so seams disappear and place on prepared baking pan, I use Demarle Silform Bread Tray on perforated sheet.  Cover and set aside in warm place until doubles in size, about 1 hour.

Preheat oven to 350°.  Bake until lightly brown, about 25 minutes.

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.