outback steakhouse bushman bread

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By Cecilia Hanna
from Zwolle, LA

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

prep time 25 Min
cook time 30 Min
method Bake

Ingredients For outback steakhouse bushman bread

  • 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.

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