Outback Steakhouse Bread
Ingredients
- 6¾ tsp yeast
- 1½ C warm water (divided)
- 1 TBSP sugar
- ½ C dark molasses
- 1 TBSP salt
- 2 TBSP neutral oil (vegetable or canola)
- 2 C rye flour
- 2½to3 C all-purpose flour
Directions
Sprinkle yeast over ½ cup warm water in a 2-cup measuring cup.
- Stir in sugar and let stand 6 minutes or until bubbly.
- Meanwhile, in a large mixing bowl, combine the remaining 1 cup warm water with molasses, salt, oil, and rye flour. Beat until a smooth batter is achieved.
- Add yeast mixture, stirring to combine.
- Work in all-purpose flour until dough is smooth and no longer sticky. It should be very pliable and elastic. Knead a few minutes.
- Place dough in a greased bowl and let rise until doubled. Punch down.
- At this point, you can either make 2 large loaves or 6 mini loaves.
Mini Loaves
Preheat oven to 375 F. Grease 6 mini loaf pans and dust with cornmeal.
- Divide the dough evenly among the 6 pans. Place mini loaf pans on dry, un-greased cookie sheets a few inches apart and let loaves rise in a warm place until doubled in size.
- Once doubled in size, bake for 20 minutes.
- Remove from oven and turn out of pans onto a wire rack to cool completely.
Large Loaves
Preheat oven to 375 F. Grease a baking sheet and dust with cornmeal.
- Shape dough into 2 large round loaves and place a few inches apart on the baking sheet.
- Let loaves rise in a warm place until doubled in size.
- Bake large loaves for about 30 minutes or until crust makes a hollow sound when tapped with knuckles.
- Remove from oven and immediately transfer to a wire rack to cool completely. (Leaving them on the pan to cool could result in a soggy bottom crust.)