STEAKHOUSE-STYLE PUMPERNICKEL BREAD RECIPE
My Outback Steakhouse-inspired, lightly-sweet and perfect with butter, Steakhouse-Style Pumpernickel Bread recipe is one you'll make all the time.
Provided by Gemma Stafford
Categories Dinner
Number Of Ingredients 9
Steps:
- Grease two 9 x 5-inch loaf pans. Set aside.
- In a large bowl add all the dry ingredients: both flours, cocoa powder, yeast, sugar, and salt. Stir together.
- In a separate bowl mix the warm water, molasses, and oil together.
- Add the wet into the dry ingredients until your dough comes together.
- Knead the dough until it is smooth and no longer sticky, roughly 6-8 minutes. You can do this by hand or use a stand mixer.
- Grease the bowl with a little oil place in the dough. Cover the dough and allow to rise until it has doubled in size, roughly 60-90 minutes.
- After proofing, knock back the dough before shaping into 2 loaves and placing in your prepared loaf pans.
- Cover again and place in a warm place till doubled, roughly 45 minutes.
- Preheat oven to 375°F (190°C).
- Bake for about 40 minutes. The dough should sound hollow once tapped on the base.
- Cool on a rack before slicing. Store bread at room temperature for up to 3 days. It can also be frozen for up to 8 weeks.
STEAKHOUSE BLACK BREAD
This is a steakhouse bread recipe that I obtained many years ago from a friend. It makes a very dense and flavorful bread. If you like, brush the rolls or bread with beaten egg, then sprinkle some uncooked oatmeal on top before baking. Enjoy!
Provided by MAGGIE MCGUIRE
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time 3h10m
Yield 12
Number Of Ingredients 10
Steps:
- Place all ingredients in bread machine pan in order suggested by manufacturer. Select Dough cycle. When the machine indicates the end of the final rise, remove the dough.
- Preheat the oven to 375 degrees F (190 degrees C). Shape the dough into 12 dinner rolls, or one 9x5 inch loaf. Let rise until doubled in size while the oven preheats, they should rise quickly.
- Bake for 20 minutes in the preheated oven for rolls, or 35 minutes for a loaf, or until the loaf sounds hollow when tapped on the bottom.
Nutrition Facts : Calories 219.8 calories, Carbohydrate 38.5 g, Fat 5.4 g, Fiber 3.5 g, Protein 5.4 g, SaturatedFat 0.9 g, Sodium 296.2 mg, Sugar 6.2 g
STEAK AND ALE
Steps:
- Season steaks on both sides with salt, pepper and butter. Put onto a hot grill and brown on both sides.
- In a Dutch oven or cast iron fry pan, add 1/2 stick of butter, onions, mushrooms and salt. Place lid on top and allow them to sweat.
- Add beer and place steaks in pan. Allow to stew until tender.
- Combine the thyme, parsley, nutmeg, remaining butter and flour together. Use this to thicken the sauce so as to be able to coat the back of a spoon.
NEXT LEVEL STEAK & ALE PIE
Discover the secret ingredients that take the humble steak and ale pie to new levels. But, be warned: one slice just won't be enough
Provided by Barney Desmazery
Categories Dinner, Main course
Time 4h
Yield Serves 6-8
Number Of Ingredients 18
Steps:
- Heat the oven to 160C/140C fan/gas 3. Heat the vegetable oil in a large casserole dish and gently fry the bacon for 5 mins until lightly browned. Remove with a slotted spoon and set aside. In the same pan, brown the beef well in batches for 5-8 mins, adding a drizzle more oil if you need to, then set aside.
- Add the onions and carrots to the pan and cook on a low heat for 5 mins. Stir in the flour, then add the tomato purée, vinegar and miso, if using. Tip the beef and bacon, along with any juices, back into the pan and give it all a good stir. Pour in the ale and stock, and nestle in the thyme stalks and bay. Season generously and bring to a simmer. Cover with a lid and cook in the oven for about 2 hrs or until the meat is really tender. Leave everything to cool slightly, then strain off about half the braising liquid into another container. Leave to cool completely. Can be made up to two days ahead and kept chilled in the fridge - the pie will be better if the filling is fridge-cold when added. Can also be frozen for up to three months.
- To make the pastry, mix the flour, mustard powder, lard and butter with a generous pinch of sea salt until completely combined, then gradually add up to 250ml ice-cold water to make a soft dough. This can be done in a food processor if you prefer. Knead the thyme leaves into the pastry, then cover and leave to rest in the fridge for at least 1 hr. Can be made up to two days ahead and kept chilled, or frozen for up to a month.
- Heat the oven to 220C/200C fan/gas 7 and put a baking tray in the oven. Heavily butter a 26-28cm pie dish and dust well with flour. Cut off a third of the pastry and set aside. Roll out the remaining pastry to a thick round that will easily line the pie dish with an overhang, then line the tin. Tip in the beef mixture. You want the filling to be slightly higher than the rim of the dish. Brush the edges with egg yolk. Roll out the remaining pastry to a thick round, big enough to cover the pie, then lift onto the pie dish. Trim the edges, crimp together, then re-roll the trimmings and cut into decorative shapes, such as leaves. Brush the top with more yolk. Make a hole in the centre of the pie with a knife, and put it on the hot baking tray.
- Bake for 20 mins, remove, brush again with yolk, scatter with sea salt and bake for 20-25 mins until golden. Leave to rest for 10 mins while you heat up the extra gravy.
Nutrition Facts : Calories 939 calories, Fat 49 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 38 grams protein, Sodium 1.1 milligram of sodium
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