OUTBACK STEAKHOUSE BREAD
Outback Steakhouse bread is the signature bread served at the Outback Restaurant! Served on a cutting board with whipped butter these dark molasses rolls will compliment your steak dinner! This recipe makes 12 rolls just like the restaurant!
Provided by Alyona Demyanchuk
Categories Bread
Time 1h15m
Number Of Ingredients 12
Steps:
- In the bowl of a stand mixture, dissolve the yeast and 1 Tbsp of sugar in warm water until mixture gets foamy.
- Whisk in the honey, brown sugar, egg and molasses.
- Sift in the remaining dry ingredients and knead 10 min over low speed.
- Divide the dough into 2 equal parts. Cut each part into 6 equal pieces and form 6-7" long narrow rolls.
- Dredge each roll into some cornmeal and then transfer each roll onto a well-greased pan. Allow dough to proof until doubled in size (approx. 45 min-1 hr in a warm place.)
- Bake in a pre-heated 380°F oven for 15 minutes.
Nutrition Facts : ServingSize 1 roll, Calories 292 kcal, Carbohydrate 61 g, Protein 8 g, Fat 1 g, Cholesterol 13 mg, Sodium 205 mg, Fiber 2 g, Sugar 13 g
STEAKHOUSE BLACK BREAD
This is a steakhouse bread recipe that I obtained many years ago from a friend. It makes a very dense and flavorful bread. If you like, brush the rolls or bread with beaten egg, then sprinkle some uncooked oatmeal on top before baking. Enjoy!
Provided by MAGGIE MCGUIRE
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time 3h10m
Yield 12
Number Of Ingredients 10
Steps:
- Place all ingredients in bread machine pan in order suggested by manufacturer. Select Dough cycle. When the machine indicates the end of the final rise, remove the dough.
- Preheat the oven to 375 degrees F (190 degrees C). Shape the dough into 12 dinner rolls, or one 9x5 inch loaf. Let rise until doubled in size while the oven preheats, they should rise quickly.
- Bake for 20 minutes in the preheated oven for rolls, or 35 minutes for a loaf, or until the loaf sounds hollow when tapped on the bottom.
Nutrition Facts : Calories 219.8 calories, Carbohydrate 38.5 g, Fat 5.4 g, Fiber 3.5 g, Protein 5.4 g, SaturatedFat 0.9 g, Sodium 296.2 mg, Sugar 6.2 g
OUTBACK STEAKHOUSE-STYLE DARK BREAD
I know there's a couple version out there . . . but this is as close to the real thing you can get! No food coloring here! I bake exclusively with instant yeast, however I've given directions for both. Original recipe is from Gloria Pitzer (queen of copycat) however I've made some minor changes! Time does not include rising time. NOTE: DO NOT USE BLACKSTRAP MOLASSES! I believe a few of the reviewers have used the wrong molasses!
Provided by Galley Wench
Categories Yeast Breads
Time 1h
Yield 2 large loves
Number Of Ingredients 10
Steps:
- Soften yeast in 1/2 cup warm water.
- Stir in sugar. Let stand 6 minutes or till bubbly.
- (If using instant yeast just stir the yeast and sugar into the flour).
- Meanwhile, in large mixing bowl combine 1 cup (1 1/2 if using instant yeast) warm water with molasses, cocoa, salt, oil, and rye flour. Beat until smooth.
- Add yeast water mixture, stirring to combine (if using active dry yeast).
- 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,.
- Spray tops of loaves with cooking spray.
- Cover with towel and place in warm place till doubled.
- Preheat oven to 375 degrees F.
- Score tops of loaves and bake for 30 minutes to 200 degrees or until crust makes a hollow sound when tapped.
- Cool on rack before slicing.
OUTBACK STEAKHOUSE HONEY WHEAT BUSHMAN BREAD
Make and share this Outback Steakhouse Honey Wheat Bushman Bread recipe from Food.com.
Provided by Karen Anne Newton RN
Categories Yeast Breads
Time 2h15m
Yield 8 mini-loaves, 40 serving(s)
Number Of Ingredients 12
Steps:
- Place all of the ingredients in the bread machine in the order listed, and process on dough setting. The dough will be a little on the wet side and sticky but if it seems too wet, add more flour. When dough is done, let it rise for 1 hour.
- Remove from pan, punch down, and divide into 8 portions. Form portions into tubular shaped loaves about 6-8 inches long, and 2 inches wide.
- Sprinkle the entire surface of the loaves with cornmeal, and place them on 2 cookie sheets. Cover and let rise for 1 hour.
- Bake at 350 degreees for 20-25 minutes. Serve warm with whipped butter.
- Note: This recipe is best when prepared by these instructions.
- Deviate at your own risk.
Nutrition Facts : Calories 65.7, Fat 0.8, SaturatedFat 0.4, Cholesterol 1.5, Sodium 63.3, Carbohydrate 13.6, Fiber 1, Sugar 3.8, Protein 1.6
OUTBACK STEAKHOUSE BUSHMAN BREAD
This recipe was found in Chef Pablo's Restaurant Recipes.
Provided by Cecilia Hanna
Categories Other Breads
Time 55m
Number Of Ingredients 11
Steps:
- 1. Preheat your oven to 375 degrees.
- 2. Soften yeast in 1/2 cup warm water.
- 3. Stir in the sugar and let stand 6 minutes or until it's bubbly.
- 4. In large mixing bowl combine the yeast/water combo above along with 1 cup warm water with molasses, salt, oil and rye flour. Mix this until it makes a nice smooth batter.
- 5. Work in the bread flour until the dough is smooth and no longer sticky. It should be very pliable and elastic.
- 6. Knead the dough for a few minutes and then let it rise in a greased bowl until it's doubled.
- 7. Punch the dough down and shape into 2 large round loaves. Placed the loaves a few inches apart on a greased and cornmeal dusted cookie sheet. Sprinkle a bit of the cornmeal over the top of the loaves as well and let them rise in a warm place until doubled.
- 8. Bake loaves at 375 degrees for about 30 minutes or until the crust makes a hollow sound when tapped. This bread is supposed to freeze very well.
OUTBACK STEAKHOUSE BUSHMAN BREAD
Make and share this Outback Steakhouse Bushman Bread recipe from Food.com.
Provided by Millereg
Categories Breads
Time 3h25m
Yield 8 teeny weeny loaves, 8 serving(s)
Number Of Ingredients 15
Steps:
- Combine the flours, cocoa, sugar, coffee and salt in large bowl.
- Make a depression or"well" in the middle of the dry mixture.
- Pour the warm water into this"well," then add the butter, honey and yeast.
- Combine the food coloring drops with ¼ cup of water and add that to the"well.
- "Slowly mix the ingredients with a spoon, drawing the dry ingredients into the wet.
- When you can handle the dough, begin to combine it by hand, kneading the dough thoroughly for at least ten minutes, until it is very smooth and has a consistent color.
- Set the dough into a covered bowl in a warm place for an hour, to allow it to rise.
- When the dough has risen to about double in size, punch it down and divide it into 8 even portions.
- Form the portions into tubular shaped loaves about 8" long and 2" wide.
- Sprinkle the entire surface of the loaves with cornmeal and place them on a cookie sheet, or two.
- Cover the cookie sheet (s) with plastic wrap and let the dough rise once more for another hour in a warm location.
- Preheat the oven to 350° degrees F.
- Uncover the dough and bake it for 20-24 minutes in the hot oven.
- Loaves should begin to darken slightly on top when done.
- Serve warm with a sharp bread knife and butter on the side.
- If you want whipped butter, like you get at the restaurant, just use an electric mixer on high speed to whip some butter until it's fluffy.
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