* Exported from MasterCook *
Bread, Copycat Outback Steakhouse Honey Wheat Bushman
Recipe By : Jillian
Serving Size : 24 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Chocolate/Cocoa Fatfree
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cup warm water -- 100-110F (625 ml)
1/4 cup vegetable oil -- (54.5 ml)
1/2 teaspoon Brown gel food coloring
1/2 cup honey -- (169.5 ml)
2 Tablespoons molasses
3 1/2 cups whole-wheat flour -- (437.5 g)
2 Tablespoons cocoa powder
1 teaspoon salt
2 Tablespoons active dry yeast
2 cups bread flour -- (250 g)
cornmeal -- for dusting loaves
Now you can skip the steakhouse and make this Copycat Outback Bread
at home! This Honey Wheat Bushman Bread is just the accompaniment for
any main dish or soup!
Prep: 2:20
Cook: 40 minutes
Total: 3 hours
Line 2 baking sheets with parchment paper, and set aside.
In the bowl of a stand mixer fitted with a dough hook, mix together
the water, oil, coloring, honey, and molasses until mixed well.
Add the wheat flour, cocoa powder, and salt to the water mixture and
mix on low speed until combined. Cover the bowl loosely with plastic
wrap and let the mixture sit for 20 minutes (this will give the flour
time to absorb the liquid).
With the mixer running on low, mix in the yeast, add the bread flour,
one cup at a time. Once the flour is absorbed, increase the speed to
medium and mix until the dough clings to the hook and it almost
clears the sides of the bowl, about 3 to 4 minutes.
Cover the bowl with greased plastic wrap, and let the dough rise
until doubled in size about 45 to 60 minutes.
Divide the dough into 4 pieces. Shape the dough into 4 logs (divide
the dough into 8 pieces and form into 8 logs if you want smaller
loaves like Outback). Place the loaves on the prepared baking sheets.
Loosely cover the dough with greased plastic wrap, and let the dough
rise until doubled, about 45 to 60 minutes. While the dough rises,
move the oven rack to the upper-middle and lower-middle positions,
and preheat the oven to 350F.
Bake the bread for 40 minutes or until the internal temperature
reaches 190F, rotating the pans halfway through baking (if you're
making 8 smaller loaves then you will bake for about 20 minutes).
Transfer the loaves to a wire rack to cool at least 1 hour before serving.
Notes: This recipe makes 4 loaves that serve 6 people each.
Cal 145, Fat 2g, Carb 27g, Sod 99mg, Fiber 2g, Pro 3g
S(Internet address):
https://foodfolksandfun.net/outback-bread/
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 151 Calories; 3g Fat (16.5%
calories from fat); 4g Protein; 29g Carbohydrate; 3g Dietary Fiber;
0mg Cholesterol; 92mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean
Meat; 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2019 - 0403