Yeast-raised Brown Bread Outback Copycat |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 16 |
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A rich, dark brown bread, tasting of molasses and wheat, that is slightly chewy, soft, and an almost perfect copycat of the Brown Bread at Outback Steakhouse or CoCo's. Works as a loaf or rolls. Ingredients:
wet ingredients |
1 1/2 cups boiling water |
1/4 cup cornmeal, finely ground |
1/4 cup molasses, regular |
2 tbsp vegetable oil |
2-3 tbsp granulated sugar (to your taste) |
dry ingredients |
5 oz (1 cup) whole wheat flour |
7.25 oz (1 1/2 cups) bread flour |
2 oz (scant 1/3 cup) rye flour, fine |
2 tbsp vital wheat gluten---don't skip this, can be found at health food stores |
1 tbsp dry milk powder |
2 tsp instant yeast |
2 tsp cocoa powder |
*2 tsp kosher salt |
*1/2-2/3 cup extra bread flour |
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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