This incredibly easy Outback Steakhouse Bread dark with honey, molasses, whole wheat and bread flour has become a staple in my house due to its fantastic flavor and soft texture. So often bread has a reputation of being finicky or difficult and this is anything but. In my experience, this bread is like no other...
This incredibly easy Outback Steakhouse Bread dark with honey, molasses, whole wheat and bread flour has become a staple in my house due to its fantastic flavor and soft texture. So often bread has a reputation of being finicky or difficult and this is anything but. In my experience, this bread is like no other and a great place to start if bread isn't your thing. Basically you just put everything in the mixing bowl, mix for 3 to 4 minutes and it's done. Bread doesn't get much easier. While I free formed the rolls and buns, I used small individual pans to shape the twisted bread and the triple roll bread. Individual bread loaves are a great accompaniment and who doesn't like their own loaf of bread? Before you ask, the pans are made by Tiawudi 6 Pack Mini Loaf Pans, Non-Stick Baking Bread Pan, Carbon Steel Bakeware and can be found online. Some other favorite yeast breads include: Wine and Cheese Baguettes with their silky texture tasting of both wine and cheese, Sweet and Hot Red Pepper Bread, No Knead Bread, No Knead Sicilian Olive Bread, and Garlic Oregano Cracker Bread which is positively addictive. Perfect for Experienced or Novice Bread Bakers This is an uncomplicated mix, rise, shape and bake recipe. The dough is flexible and can rest in the fridge for up to 3 days after rising before shaping and baking. Honey and molasses while imparting phenomenal flavor guarantee a soft dough that rises easily. Shaping it is easy and quick. Run out of time before shaping and baking? Simply freeze the dough after the first rise. Thaw in the refrigerator, shape and bake as desired. Recipe Ingredients FRONT ROW: Cocoa, instant yeast, salt MIDDLE ROW: Unsalted butter, molasses, honey BACK ROW: Whole wheat flour, bread flour, water Key Ingredients Cocoa can be natural or Dutch process. While it is only used to deepen the color of the dough, it can omitted but the bread won't look as good. Dutch process cocoa will yield a darker color. Whole Wheat Flour - Either regular or white whole wheat flour can be used. I prefer the regular for its stronger taste. If using the white cocoa is a must to color it. Bread Flour is used with its higher gluten percentage that gives more lift to yeasted breads both sweet and non sweet. Instant yeast is preferable but active dry may be substituted. The rising time will increase. Be sure to see the recipe card below for the exact ingredients & instructions. Step by Step Instructions Step 1. Add the yeast to lukewarm water. I do this whether the yeast is instant or active dry yeast because I have found it incorporates better. There have been times I have seen the little yeast granules unincorporated. Step 2. Stir in the honey and molasses. Step 3. Add both flours, cocoa and salt to the mixing bowl. Step 4. Add the softened butter. Step 5. Fit the mixer with a dough hook if possible. Mix on low until everything is moistened. Raise the speed of the mixer as recommended by your machine and mix for 3 or 4 minutes until the dough forms. It will be soft and a bit sticky. That is how it should be. Step 6. Shape it into a ball. Step 7. Spray a container at least three times as big as the dough with a non-stick baking release and place the dough in the container. Cover directly with plastic wrap and place the lid on. Mark the time on the lid. Allow it to rise and either shape it at once or deflate the dough, recover and refrigerate for up to 3 days. Step 8. Shape a portion of the dough into a log. Step 9. Place the log of dough into a sprayed mini pan. Step 10. Shape two pieces of dough into ropes. Step 11. Pinch the ends together. Step 12. Twist them together. Step 13. Place the twisted loaf in an individual pan that has been sprayed with a non-stick baking release. Step 14. Divide the called for amount of dough into 3 equal pieces. Step 15. Shape them into balls and place them in a sprayed pan. Press them down to fill the pan. Step 16.
Let the baked bread cool for about 10 minutes and then turn out of the pans onto a cooling rack. Recipe FAQS Why is my bread dense? There are several things that can cause this. Not enough liquid. Tacky or slightly sticky doughs make a softer crumb. The second reason is the dough has not be beaten or kneaded enough resulting in under developed gluten in which the dough cannot rise enough. Last, old yeast that has lost some of it's power. How can I tell if my yeast is good? Stir a teaspoon of yeast and a pinch of sugar into 1/4 cup lukewarm water. Let it sit for about 10 minutes. It should have lots of bubbles on top look foamy and frothy and smell a bit of wheat or beer. How should yeast be stored? After opening, keep yeast in the refrigerator for 4 to 6 months. It can also be kept in the freezer indefinitely. Expert Tips This is a somewhat sticky dough. Don't add additional flour which will make it dense and not soft. Beat the dough at least 3 to 4 minutes if using a mixer. Do not under beat or the gluten won't be developed enough and the dough will not be as soft. I have started adding instant yeast to my water or liquid even though I know most people don't. I notice every once in a while, small granules of instant yeast were showing in risen dough. I use Grandma's Molasses because it isn't sulphured. If using another, use the dark molasses but not blackstrap. To make it even tastier, refrigerate the dough at least overnight or up to 3 days. The cold dough is also easier to shape. Double Pan the rolls when baking to prevent over browning of the bottoms. Sweet and Savory Yeast Breads Outback Steakhouse Bread This incredibly easy Outback Steakhouse Bread dark with honey, molasses, whole wheat and bread flour has become a staple in my house due to its fantastic flavor and soft texture. This is an uncomplicated mix, rise, shape and bake recipe. Great for experienced as well as novice bread bakers. 1 1/3 cups water, warm2 1/2 teaspoons instant yeast1/4 cup dark molasses1/4 cup honey2 1/3 cups bread flour (330 grams)1 1/2 cups whole wheat flour (220 grams)1 tablespoon Dutch-process cocoa2 teaspoons salt4 tablespoons unsalted butter, softened (60 grams) Spray pans or mold if using. Stir the yeast into the warm water. Add the molasses and honey, stir well. Let sit while you assemble the rest of the ingredients.Add the bread flour, whole wheat flour, cocoa and salt to a mixing bowl. Pour the liquid ingredients over the dry ingredients.Add the softened butter and mix on low until everything is moistened. Raise the speed of the mixer to whatever your machine calls for when kneading and beat for 3 to 4 minutes until the dough is completely mixed. It will be soft and a bit sticky.Spray a container at least twice the volume of the dough and place the dough in it. Cover directly with plastic wrap and put a lid on it if there is one. Mark the time. Let it rise for about 2 hours until doubled in bulk. Either use it immediately or refrigerate for up to 3 days. It will be easier to shape if cold.To shape the dough into a plain loaf, weigh out 140 grams of dough and form it into a log shape. Roll it back and forth under you hands until it is smooth and slightly longer than the pan you are using. Place it in a sprayed pan and flatten it slightly. To shape the dough into a twist. Weight 140 grams of dough and divide it in half (70 grams each). Roll each piece into a rope, slightly longer than the pan. Pinch the two pieces of dough together at the top and twist the ropes together. Place in a sprayed pan, tucking the top and bottom under. Flatten slightly.To Shape the triple roll bread, divide the 140 grams into three balls (about 45 grams each). Roll each piece into a smooth ball and place them in a sprayed pan touching each other. Flatten slightly.If making plain rolls, divide the dough into 12 pieces of 85 grams each. Shape them into round rolls. Place them on a parchment lined baking sheet and let them rise for about 2 hours.
Place the pans on a sheet pan and cover with a cloth. Allow to rise until doubled, about 2 hours. About 15 minutes before they are done, preheat the oven to 350°F. Bake about 20 to 25 minutes until lightly colored. A digital thermometer will read 200°F when done. The rolls should be double panned to prevent the bottoms from over browning. There is always an abundance of photos to guide you in the post above. As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest. ________________________________________________ This is a somewhat sticky dough. Don't add additional flour which will make it dense and not soft. Beat the dough at least 3 to 4 minutes if using a mixer after the initial mix. Do not under beat or the gluten won't be developed enough and the dough will not be as soft. I have started adding instant yeast to my water or liquid even though I know most people don't. I notice every once in a while small granules of instant yeast that were undissolved. I use Grandma's Molasses because it isn't sulphured. If using another, use the dark molasses but not blackstrap. To make it even tastier, refrigerate the dough at least overnight or up to 3 days. The cold dough is also easier to shape. This is an uncomplicated mix, rise, shape and bake recipe. The dough is flexible and can rest in the fridge for up to 3 days after rising before shaping and baking. Honey and molasses while imparting phenomenal flavor guarantee a soft dough that rises easily. Shaping it is easy and quick. Double Pan the rolls when baking to prevent over browning of the bottoms. Run out of time before shaping and baking? Simply freeze the dough after the first rise. Thaw in the refrigerator, shape and bake as desired.
