Outback Steakhouse Bushman Bread

Cecilia Hanna


This recipe was found in Chef Pablo's Restaurant Recipes.


★★★★★ 1 vote

25 Min
30 Min


  • 2 pkg
    dry yeast
  • 1/2 c
    warm water
  • 1 Tbsp
  • 1 c
    warm water
  • 1/2 c
    dark molasses
  • 1 Tbsp
  • 2 Tbsp
  • 2 c
    rye flour
  • 2 1/2 - 3 c
    bread flour
  • ·
    shortening for greasing the pan
  • 1/2 c

How to Make Outback Steakhouse Bushman Bread


  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.

Printable Recipe Card

About Outback Steakhouse Bushman Bread

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: American
Hashtag: #baking

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