What kind of bread does outback steakhouse serve

Shape each piece into a ball by stretching dough over itself and pinching the edges together, and place them into a lined baking dish. Using a loaf pan. Divide the dough into 4 equal pieces. Shape each piece, folding the dough over itself until getting a tight ball. Arrange shaped dough into the lined loaf pan. Using a baking sheet.

Open the dough in a rectangle using your hands or a rolling pin. Roll it over itself into a cylinder and pinch to close. After cooled, store this sweet molasses bread in a bread keeper or any airtight recipient or sealed bag. It will keep soft and tender for about 4 to 5 days if stored correctly.

To freeze this recipe, make sure the loaves are completely cooled before doing so. Use freezer-safe bags for the best result, sealing it before storing inside the freezer. It keeps up to 3 months. Don't forget to pin this recipe for later - save it to your best Bread Board! You can use light molasses for a more mild, sweet flavor, or dark molasses, for a stronger, less sweet bread.

Shape each one into a ball by stretching dough over itself and pinching the edges together, and place them into a lined baking dish. Using baking sheet. Leave it to rise in a warm spot. Cold spots may affect negatively fermentation, slowing it down or stopping it completely. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Total: 2 hrs 3 mins. Servings: 16 servings. Yield: 8 loaves.

Nutrition information is calculated using an ingredient database and should be considered an estimate. Featured Video. Gather the ingredients. Recipe Tips To achieve the fluffy and slightly chewy texture of the bread it is essential to knead for at least 5 minutes. This works best with a dough hook on a stand mixer for a sweet, sticky bread like this because you won't have to add as much flour to it.

The kneading helps the glutens form and creates elasticity. You don't have to use bread flour but it definitely creates the best texture. If you can, let the bread rise in a warm place. This will help it rise faster and more efficiently. You can heat your oven to F to create a warm environment. If your oven doesn't have a "proof" setting, place the covered bowl of dough in the oven and turn the oven light on. Or place the covered bowl of dough on the upper rack in the oven and a pan with about 3 cups of boiling water on the lower rack.

Recipe Variations To make this recipe vegan, just replace the honey with agave syrup. Serve the warm bread with whipped butter or maple butter. Or make simple whipped honey butter. Beat together 4 ounces of softened butter with 3 tablespoons of honey and a pinch of salt until fluffy. If desired, add a dash of ground cinnamon. Instead of 8 small loaves, shape the dough into 4 larger loaves and bake them for 25 to 30 minutes, or until it reaches an internal temperature of about F.

For darker color, add 2 teaspoons of caramel food coloring to the bowl along with the oil and dry ingredients. How to Store Store the loaves in an airtight container or zip-close food storage bags at room temperature for up to three days. For those of you who have been to Outback Steakhouse and tried the bread, you know it's good. Warm, slathered with butter. Title: Outback Steakhouse Bread.

Yield: 1 Servings. Stir in sugar. Let stand 6 minutes or. What kind of bread does Outback Steakhouse serves? Answer Save. Favorite Answer. Honey Wheat Bushman Bread. Warm pumpernickle bread with some really good butter with it - yum!!! Make the popular bread at home! This Outback Steakhouse Copycat Honey Wheat Bread recipe is an easy way to have the famous bread — no restaurant required! Jump to Recipe. Continue to Content. Instructions In a large bowl or the bowl of a stand mixer fitted with a dough hook, mix water, oil, molasses, sugar and honey together well.

Add wheat flour, cocoa, coffee, salt, and yeast to the bowl, stir until well incorporated, then let sit for minutes to let yeast proof.

Incorporate bread flour 1 cup at a time, until dough is clinging more to itself and your wooden spoon or to the dough hook, if using a mixer. If hand kneading, place your dough onto a well-floured work surface and knead for 5 minutes, or until dough is no longer sticky and is smooth. Place into a large bowl greased with oil and cover bowl with plastic wrap. Let rise for minutes, or until dough has doubled in size.

When doubled, punch down and divide into two loaves, place into greased 9x5 loaf pans that have cornmeal at the bottom or shape into smaller loaves, place them on a baking sheet lined with parchment paper that has cornmeal sprinkled on it.

Sprinkle the loaves with oats, then cover loaves loosely with plastic wrap and let rise until loaves have doubled, about minutes. Preheat oven to degrees F. Bake for 25 minutes for the small loaves to minutes for the large loaves in the loaf pans , until the loaves sound hollow when you gently tap the top of the crust with your knuckles.

Take loaves out of oven and take loaf pan loaves out of their pans to rest and cool on a wire rack for 10 minutes to ensure the crust isn't soggy. Let small loaves rest on a wire rack, otherwise you'll have a soggy crust.

Serve with honey butter. Did you make this recipe? Eden Westbrook. Homemade Caramel Corn ». Comments Excellent recipe. Baking cocoa powder is unsweetened, so make sure you're using that kind. The recipe reads two and one half, to three cups of flour.