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OUTBACK STEAKHOUSE-STYLE DARK BREAD Recipe

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This recipe for OUTBACK STEAKHOUSE-STYLE DARK BREAD is from Our Family Recipe Book, 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:  
6 3/4 teaspoons active dry yeast (5 teaspoons instant yeast)
1/2 cup warm water
1 tablespoon sugar
1 cup warm water
1/2 cup dark molasses
2 tablespoons cocoa
1 tablespoon salt
2 tablespoons oil
2 cups rye flour (8 oz.)
2 1/2- 3 cups all-purpose flour (11.25 - 13.5 oz.)
Directions:
Directions:
Soften yeast in 1/2 cup warm water.

Stir in sugar. Let stand 6 minutes or till bubbly.

(If using instant yeast just stir the yeast and sugar into the flour).

Meanwhile, in large mixing bowl combine 1 cup (1 1/2 if using instant yeast) warm water with molasses, cocoa, salt, oil, and rye flour. Beat until smooth.

Add yeast water mixture, stirring to combine (if using active dry yeast).

Work in all-purpose flour till dough is smooth and no longer sticky, very pliable and elastic.
Knead a few minutes.

Let rise till doubled in greased bowl.

Punch down.

Shape into 2 large round loaves placed a few inches apart on greased and cornmeal dusted cookie sheet,.
Spray tops of loaves with cooking spray.

Cover with towel and place in warm place till doubled.

Preheat oven to 375 degrees F.

Score tops of loaves and bake for 30 minutes or until crust makes a hollow sound when tapped.

Cool on rack before slicing.

 

 

 

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