outback steakhouse bushman bread

★★★★★ 1 Review
KitchyWitchy avatar
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
    sugar
  • 1 c
    warm water
  • 1/2 c
    dark molasses
  • 1 Tbsp
    salt
  • 2 Tbsp
    oil
  • 2 c
    rye flour
  • 2 1/2 - 3 c
    bread flour
  • shortening for greasing the pan
  • 1/2 c
    cornmeal
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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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