I did try and make the bread and it was a horrific disaster.............but I modified and lo and behold - success!
The instructions and ingredient list is below. For my successful loaves what I changed out was - the original recipe for BOM called for 3 packets of yeast (I used 2) and all-purpose flour (I used bread flour).
Here is a copycat version of the wonderful dark bread served at the Outback Restaurant chain. The bread is slightly sweet and loaded with fiber thanks to the rye flour. Make large loaves or mini-loaves. This bread freezes beautifully.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients:
•2 packages dry yeast
•1/2 cup warm water
•1 Tablespoon sugar
•1 cup warm water
•1/2 cup dark molasses
•1 Tablespoon salt
•2 Tablespoons oil
•2 cups rye flour
•2-1/2 to 3 cups bread flour
Preparation:
Soften yeast in 1/2 cup warm water. Stir in sugar. Let stand 6 minutes or till bubbly.
Meanwhile in large mixing bowl combine 1 cup warm water with molasses, salt, oil, and rye flour. Beat to smooth batter. Add yeast water mixture, stirring to combine.
Work in bread 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 or fill 6 mini foil loaf pans, greased and dusted in cornmeal, with the dough, dividing it evenly between these little pans.
Either way let loaves rise till doubled in warm place. Bake large loaves 375 degrees F. about 30 minutes or till crust makes hollow sound when tapped with knuckles. For tiny loaves place pans on dry ungreased cookie sheets, a few inches apart. When doubled in size, bake at 375 degrees F. for 20 minutes.
Yield: 2 large loaves or 6 mini-loaves
Next I will tackle the BOM for July...just a little behind in the game plan but....better late than never!
PS...my son's fiance tried it last night and said it was just like what they serve at Outback restaurant so, that's good enough for me!
Beautiful job, Pierce! It's gorgeous. The recipe looks good; I might have to try it! :)
ReplyDeleteYou did good girlfriend! But I wish you had posted a pic of your "horrific disaster", lol! I love copycat recipes....
ReplyDeleteoh, that's just a pretty loaf, rustic and all .... very nice job, I am not a bread maker, just don't have it in me I guess, but I keep trying at times, maybe this fall I will get back at it, this looks like I might could get something to rise if I used all 3 packs of yeast...
ReplyDeleteWC - Thanks! I wish I had time to make bread daily because that would be good practice.
ReplyDeleteBrenda - Ok, next post I will link to one of my big disaters with pizza. My friend Allyson helped me with with advice for pizza dough later on but...wow, that one was a spectacular mess.
Drick - Don't use 3 packets!! If I can do this, ANYone can :-)
Anyone except me! I am so yeast challenged it's shameful. Once again I have resigned myself to spend some time this fall, or winter "learning" how to bake bread.
ReplyDeleteYours looks GREAT Tina. I'd love a piece right now!!!
Thank you so much for sharing...
P.S. Thank you so much for your kind words. I will be tending to email this evening:)
Louise, really, I mean it...if I can do it, at least in regard to THIS loaf, you can too :-)
ReplyDeleteThis bread looks absolutely fantastic! Yum!
ReplyDeleteLooks great!
ReplyDeleteCan you believe I have never been to an Outback?
Glad it worked out for you!
This comment has been removed by a blog administrator.
ReplyDelete