here. I usually choose a restaurant by the bread, and Outback is one of my favorite loaves. The recipe says it makes 2 loaves, but the loaves were much larger than the restaurant's, so....good news for me. I also could only find rye flour at nicer grocery stores (AKA, not super Walmart). Without further ado.....Outback's Bushman Bread.
Outback Bread's Ingredients
2 pkgs dry yeast, 1/2 c. warm water (the back of the yeast will give exact temperatures), 1 T. sugar, 1 c. warm water (see above), 1/2 c. dark molasses, 1 T. salt, 2 T. oil (I used vegetable oil), 2 c. rye flour, 2 1/2 -3 c. bread flour, shortening to grease pan, 1/2 c. cornmeal
Outback Bread's Directions
1. Place yeast in 1/2 c. warm water, stir in sugar and let stand until bubbling (about five minutes).
2. In large bowl combine the yeast mix with 1 cup warm water, molasses, salt, oil, and rye flour. Mix this until smooth.
3. Spoon in the bread flour (I just used 'regular' baking flour) until the dough is smooth and no longer sticky (2 1/2-3 cups depending on stickiness). Dough should be elastic.
4.Knead the dough for a few minutes and then let it rise in a greased bowl until it’s doubled (about one hour).
5 .Punch the dough down and shape into 2 large round loaves (these are much larger than Outback's, you can certainly make them smaller).
6. .Placed the loaves a few inches apart on a greased and cornmeal dusted cookie sheet and sprinkle a bit of the cornmeal over the top of the loaves as well.
7. Let loaves rise in a warm place until doubled (about 30 minutes, but it is summer in Texas, soooo...).
8. .Bake loaves at 375 for about 30 minutes or until the crust makes hollow sound when tapped.
*The original recipe says this bread freezes well. I assure you, I wouldn't know.
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