Yeast-raised Brown Bread Outback Copycat Recipe

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Yeast-raised Brown Bread Outback Copycat
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Ingredients
16
Count
Nutrition
448
Calories
Total time
20
Minutes
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Ingredients:

Directions:

  1. Stir cornmeal into boiling water. Let sit 15-20 mins.
  2. Meanwhile, mix all dry ingredients except salt and reserved flour in mixer bowl or large bowl.
  3. Stir remaining wet ingredients into cornmeal mixture, stir well. Check temperature, it shouldn't be more than 125 degrees-very warm to the touch.
  4. Pour into dry ingredients, and mix well, making sure all flour is moistened.
  5. Mix with wooden spoon or dough hook for 1-2 mins.
  6. Cover with towel and let sit for 20 minutes. This is the autolyse, a resting period, don't skip it.
  7. When time is up, attach mixer bowl to stand, and sprinkle on salt. (Dough may appear puffy, this is fine.) Knead with dough hook on low speed, and sprinkle in a few tablespoons of reserved flour. Dough will start very sticky.
  8. Turn mixer up to medium, or knead briskly by hand, adding a bit more flour as needed for dough to come together. You want it to be a very sticky dough-it should not clear the bottom, and will stick to the sides. If it looks too sticky, don't be alarmed-it will come together. If doing by hand, knead about 8-10 minutes, about 6 minutes on a mixer. It should still be tacky when you're done.
  9. Turn onto a board and knead into a smooth ball, place in oiled container and let rise in a warm spot until doubled, 3-40 minutes.
  10. Punch dough down, turn over onto itself several times, and shape it into a ball.
  11. Cover with a towel and let rest 10 minutes.
  12. To shape dough as a loaf, roll into a rectangle as wide as your loaf pan is long. Roll up jelly-roll style, pinching seam and ends tightly closed. Place seam-side down in oiled loaf pan, cover with towel and let rise until 2-3 inches over sides of pan, 40-60 minutes.
  13. To shape into rolls, divide dough into an even number of pieces (12-16) and roll up tightly, placing dough on the board and rolling in circles with your hand.
  14. Meanwhile, preheat oven to 350. Have an old pan on the floor of the oven, and make sure there is no rack above the rack you intend to bake your bread on.
  15. Place pan into oven, and carefully toss a cup of ice cubes into hot pan, and shut door quickly.
  16. Bake 20 minutes, (15 to 20 total for rolls) then turn pan around, and bake 15-35 more.
  17. Bread will sound hollow when done, and will read about 195 on a thermometer.
  18. Turn onto rack to cool, brush with butter for a soft crust, and wait 30 minutes before slicing.
  19. Recipe (c) copyright 2008 earthwatersunwind
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 447.78 Kcal (1875 kJ)
Calories from fat 33.41 Kcal
% Daily Value*
Total Fat 3.71g 6%
Cholesterol 0.49mg 0%
Sodium 297.45mg 12%
Potassium 221.39mg 5%
Total Carbs 90.58g 30%
Sugars 6.55g 26%
Dietary Fiber 2.41g 10%
Protein 11.98g 24%
Iron 6mg 34%
Calcium 35.1mg 4%
Amount Per 100 g
Calories 307.97 Kcal (1289 kJ)
Calories from fat 22.98 Kcal
% Daily Value*
Total Fat 2.55g 6%
Cholesterol 0.33mg 0%
Sodium 204.58mg 12%
Potassium 152.26mg 5%
Total Carbs 62.3g 30%
Sugars 4.51g 26%
Dietary Fiber 1.66g 10%
Protein 8.24g 24%
Iron 4.2mg 34%
Calcium 24.1mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.8
    Points
  • 12
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

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