Outback Steakhouse-style Dark Bread

  • 3 packages dry yeast
  • 1/2 cup warm water
  • 1 Tablespoon sugar
  • 1 cup warm water
  • 1/2 cup dark molasses
  • 1 Tablespoon salt
  • 2 Tablespoons oil
  • 2 cups rye flour
  • 2-1/2 to 3 cups all-purpose flour

Soften yeast in 1/2 cup warm water. Stir in sugar. Let stand 6 minutes or till bubbly. Meanwhile, in large mixing bowl combine 1 cup warm water with molasses, salt, oil, and rye flour. Beat to smooth batter. Add yeast water mixture, stirring to combine. 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 or fill 6 mini foil loaf pans, greased and dusted in cornmeal, with the dough, dividing it evenly between these little pans. Either way let loaves rise till doubled in warm place. Bake large loaves 375 degrees F. about 30 minutes or till crust makes hollow sound when tapped with knuckles. For tiny loaves place pans on dry ungreased cookie sheets, a few inches apart. When doubled in size, bake at 375 degrees F. for 20 minutes.

Bread freezes beautifully.

Yield: 2 large loaves or 6 mini-loaves

Source: Gloria Pitzer's Eating Out At Home Cookbook

About Outback Steakhouse®

Outback Steakhouse

Outback Steakhouse is a American casual dining restaurant chain with over 900 locations in 21 countries specializing in USDA Choice and Prime steaks and other offerings in an Australian-inspired environment that features Boomerangs, stuffed crocodiles, maps of Australia, a reproduction of Ned Kelly's helmet, whips, didgeridoos, and paintings by Aboriginal artists. In early 2007 Outback removed some of its Australian flair from the menu.

Outback Steakhouse's Creole influences can be experienced with their 17 spice blend seasoning used on their steaks and most seafood items are served with a Creole remoulade sauce and their menus are highly regionalized. Crawfish appear in some dishes in Southern American locations, as do sweet potatoes. Eastern locations often feature Maine Lobster tails, while western locations frequently serve Alaskan King Crab legs and cakes.

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