Breads & Breakfasts

Outback BreadDen & Donna

The dark bread you get at Outback Steak House. Best with Honey Butter.

2 packages of dry yeast
1 & 1/2 cups warm water, separated
1 tablespoon sugar
1/2 cup dark molasses
1 tablespoon salt
2 tablespoons vegetable oil
2 cups rye flour
2 & 1/2 cups all purpose or bread flour

Dissolve yeast in 1/2 of warm water, add sugar and let set for 6 minutes
until bubbly. Add remaining warm water, molasses, salt, oil and rye flour and
beat until smooth. Add all-purpose flour and work in until smooth and
elastic, not sticky.
Knead w/bread hook(s) for 9 to 10 min.
Cover and let rise until double, punch down and divide into rolls or put into
2 loaf pans, or shape into rolls.
Let rise until nearly at top of loaf pans, or until doubled for rolls.
Bake in 375 degree oven for 30 minutes.

Honey Butter
1 stick (1/4 pound) unsalted butter, room temperature
1/4 cup honey
1/8 teaspoon cinnamon (optional)

Cream butter & honey together with mixer. Can be poured into a mold if desired, or refrigerate a short time to “not-quite-hard”, then shaped as desired.
Stored covered in refrigerator.

“Yeah, yeah, I know honey doesn’t spoil & butter will last a while at room temperature, but these ingredients have a tendency to separate.” – Cranky Recipe Writer.

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