Outback Steakhouse Bushman Bread Recipes

Steps:

• Combine the flours, cocoa, sugar, coffee and salt in large bowl.
• Make a depression or"well" in the middle of the dry mixture.
• Pour the warm water into this"well," then add the butter, honey and yeast.
• Combine the food coloring drops with ¼ cup of water and add that to the"well.
• "Slowly mix the ingredients with a spoon, drawing the dry ingredients into the wet.
• When you can handle the dough, begin to combine it by hand, kneading the dough thoroughly for at least ten minutes, until it is very smooth and has a consistent color.
• Set the dough into a covered bowl in a warm place for an hour, to allow it to rise.
• When the dough has risen to about double in size, punch it down and divide it into 8 even portions.
• Form the portions into tubular shaped loaves about 8" long and 2" wide.
• Sprinkle the entire surface of the loaves with cornmeal and place them on a cookie sheet, or two.
• Cover the cookie sheet (s) with plastic wrap and let the dough rise once more for another hour in a warm location.
• Preheat the oven to 350° degrees F.
• Uncover the dough and bake it for 20-24 minutes in the hot oven.
• Loaves should begin to darken slightly on top when done.
• Serve warm with a sharp bread knife and butter on the side.
• If you want whipped butter, like you get at the restaurant, just use an electric mixer on high speed to whip some butter until it's fluffy.

Steps:

• Place all of the ingredients in the bread machine in the order listed, and process on dough setting. The dough will be a little on the wet side and sticky but if it seems too wet, add more flour. When dough is done, let it rise for 1 hour.
• Remove from pan, punch down, and divide into 8 portions. Form portions into tubular shaped loaves about 6-8 inches long, and 2 inches wide.
• Sprinkle the entire surface of the loaves with cornmeal, and place them on 2 cookie sheets. Cover and let rise for 1 hour.
• Bake at 350 degreees for 20-25 minutes. Serve warm with whipped butter.
• Note: This recipe is best when prepared by these instructions.
• Deviate at your own risk.

Steps:

• 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 to 200 degrees or until crust makes a hollow sound when tapped.
• Cool on rack before slicing.

Steps:

• Combine molasses, cooled coffee, & yeast; set aside to proof.
• Combine vegetable oil & brown sugar.
• Combine rest of dry ingredients.
• Add proofed yeast mixture to the oil & sugar.
• Add 1/3 of dry ingredients to wet mixture, then 1/3, and last 1/3.
• Place in large oiled bowl, cover with damp towel & set in warm place to rise until double in size.
• (Bread making tip - patience is required - do let the bread go through its full rise each time!).
• Grease vessel you plan to use for baking (bread pan; 9 x 13 pan, etc).
• Punch down, and form in to shape needed for vessel you plan to bake in ('regular loaf', 12 balls for dinner rolls in 9 x 13 pan, longer for baguette shape, etc).
• Preheat oven to 357* F.
• Let rise until double in size, again.
• Bake in preheated oven - 20 minutes for rolls or 35 minutes for a loaf.
• Bread is done when internal temperature reaches 195 - 200* F.