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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Outback Steakhouse Bushman Bread Recipe

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This recipe for Outback Steakhouse Bushman Bread is from The Shaw Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 pkg dry yeast, ½ cup warm water, 1 Tablespoon sugar, 1 cup warm water, ½ cup dark molasses. 1 Tablespoon salt, 2 Tablespoons oil, 2 cups rye flour, 2½-3 cups bread flour.
Directions:
Directions:
Preheat your oven to 375°. Soften yeast in½ cup warm water. Stir in the sugar and let stand 6 minutes or until it's bubbly. 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. Work in the bread flour until the dough is smooth and no longer sticky. It should be very pliable and elastic. Knead the dough for a few minutes and then let it rise in a greased bowl until it's doubled. Punch the dough down and shape into 2 large round loaves. place 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. Let loaves rise in a warm place until doubled. Bake loaves at 375 for about 30 minutes or until the crust makes hollow sound when tapped. This bread is suppose to freeze very well.

 

 

 

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