OUTBACK STEAKHOUSE BUSHMAN BREAD
This recipe was found in Chef Pablo's Restaurant Recipes.
Provided by Cecilia Hanna
Categories Other Breads
Time 55m
Number Of Ingredients 11
Steps:
- 1. Preheat your oven to 375 degrees.
- 2. Soften yeast in 1/2 cup warm water.
- 3. Stir in the sugar and let stand 6 minutes or until it's bubbly.
- 4. 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.
- 5. Work in the bread flour until the dough is smooth and no longer sticky. It should be very pliable and elastic.
- 6. Knead the dough for a few minutes and then let it rise in a greased bowl until it's doubled.
- 7. Punch the dough down and shape into 2 large round loaves. Placed 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 and let them rise in a warm place until doubled.
- 8. Bake loaves at 375 degrees for about 30 minutes or until the crust makes a hollow sound when tapped. This bread is supposed to freeze very well.
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