Date: Sat, 13 Mar 2010 09:37:49 GMT -------------- BEGIN bread-bakers.v110.n009 -------------- 001 - M Tompkins Subject: Re: Longhorn Steakhouse Bread Date: Sat, 06 Mar 2010 07:45:19 -0500 I have heard that it is very similar (maybe the same) as the bread at Outback. Here are numerous recipes for that online. Here's a copy of one I used 10 years ago. The results were very good. I didn't care about matching the color so avoided using the food coloring. If, like me, you do that just be sure to add the 1/4 cup and maybe another 1 tablespoon of water so your dough as the proper amount of liquid. Hope this helps, Mike Outback Steakhouse Honey Wheat Bushman Bread Dough 1 1/2 cups warm water 2 tablespoons butter, softened 1/2 cup honey 2 cups bread flour 1 2/3 cups wheat flour 1 tablespoon cocoa 1 tablespoon granulated sugar 2 teaspoons instant coffee 1 teaspoon salt 2 1/4 teaspoons (1 pkg.) yeast Coloring 1/4 cup water 75 drops red food coloring 45 drops blue food coloring 30 drops yellow food coloring cornmeal for dusting 1. If using a bread machine, add all of the ingredients for the dough in the exact order listed into the pan of your machine. Set it on "knead" and when the machine begins to mix the dough, combine the food coloring with 1/4 cup of water and drizzle it into the mixture as it combines. After the dough is created let it rest to rise for an hour or so. Then remove it from the pan and go to step #3. 2. If you are not using a bread machine, combine the flours, cocoa, sugar, coffee and salt in large bowl. Make a depression or "well" in the middle of the dry mixture. Pour the warm water into this "well," then add the butter, honey and yeast. Combine the food coloring drops with 1/4 cup of water and add that to the "well." Slowly mix the ingredients with a spoon, drawing the dry ingredients into the wet. When you can handle the dough, begin to combine it by hand, kneading the dough thoroughly for at least ten minutes, until it is very smooth and has a consistent color. Set the dough into a covered bowl in a warm place for an hour, to allow it to rise. 3. When the dough has risen to about double in size, punch it down and divide it into 8 even portions (divide dough in half, divide those halves in half, and then once more). Form the portions into tubular shaped loaves about 8 inches long and 2 inches wide. Sprinkle the entire surface of the loaves with cornmeal and place them on a cookie sheet, or two. Cover the cookie sheet(s) with plastic wrap and let the dough rise once more for another hour in a warm location. 4. Preheat the oven to 350 degrees. Uncover the dough and bake it for 20-24 minutes in the hot oven. Loaves should begin to darken slightly on top when done. Serve warm with a sharp bread knife and butter on the side. If you want whipped butter, like you get at the restaurant, just use an electric mixer on high speed to whip some butter until it's fluffy. Makes 8 small loaves. Tidbits It is normal for this dough to be a bit tacky and to seem somewhat thin. Just be sure to add plenty of flour to your hands and work surface when working with the dough to prevent sticking. If you are able to find caramel color, you can use that rather than the food coloring formula described in the recipe. Just measure 1 tablespoon of caramel color into the dough mixture where the recipe uses food coloring and water. --------------- MESSAGE bread-bakers.v110.n009.2 --------------- From: "indianabob" Subject: no knead bread Date: Sat, 6 Mar 2010 07:00:31 -0600 The question was: "do i put the parchment paper holding the dough clump in the hot pot?" Yes - makes handling the very slack dough a no brainer. indianabob --------------- MESSAGE bread-bakers.v110.n009.3 --------------- From: Epwerth15@aol.com Subject: Re: Digest bread-bakers.v110.n008 Date: Sat, 6 Mar 2010 15:41:19 EST I just read that recipe from Tennessee....the 4300 calorie one. Looking at the ingredients, there's no way that could be even a fraction of 4300 per serving. And judging from the format, she had typed it into MasterCook and sent it from there. Evie [Editor's note: it all depends on what you call a "serving" - how thick do you slice your bread? For some people, a whole loaf is a serving :-) In this case, the nutritional info is for the entire recipe. When we enter recipes that we haven't made, we usually guess at the number of "normal" slices.] --------------- MESSAGE bread-bakers.v110.n009.4 --------------- From: Judith Mayberry Subject: Brotform baskets Date: Mon, 8 Mar 2010 19:15:46 -0800 Hello Bread Bakers: I just discovered three good quality brotforms hidden away in the back of my pantry! Two of them for sure I've never used, one I'm not sure of. If anyone is interested in purchasing one or all please contact me. I just took pictures of them. Include your zipcode so I can check shipping costs. I haven't moved in 36 years and that's why I find all these surprises in my shelves and drawers. Regards, Judy --------------- END bread-bakers.v110.n009 --------------- Copyright (c) 1996-2010 Regina Dwork and Jeffrey Dwork All Rights Reserved