Outback Steakhouse Honey Wheat Bushman Bread Recipes

OUTBACK STEAKHOUSE BUSHMAN BREAD

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.

HONEY WHEAT BUSHMAN BREAD RECIPE - AN OUTBACK STEAKHOUSE COPYCAT!

Steps:

• Line 2 baking sheets with parchment paper and set aside.
• Mix together the water, oil, coloring, honey, and molasses in the bowl of a stand mixer fitted with a dough hook.
• Add the wheat flour, cocoa powder, and salt to the water mixture and mix on low speed until combined. Cover the bowl loosely with plastic wrap and let the mixture sit for 20 minutes (this will give the flour time to absorb the liquid).
• With the mixer running on low, mix in the yeast, and add the bread flour, one cup at a time. Once the flour is absorbed, increase the speed to medium and mix until the dough clings to the hook and almost clears the sides of the bowl, about 3-4 minutes.
• Cover the bowl with greased plastic wrap, and let the dough rise until doubled in size, about 45-60 minutes.
• Divide the dough into four pieces. Shape the dough into 4 logs (divide the dough into eight pieces and form it into 8 logs if you want smaller loaves like Outback). Place the loaves on the prepared baking sheets.
• Loosely cover the dough with greased plastic wrap, and let the dough rise until doubled, about 45-60 minutes. While the dough rises, move the oven rack to the upper-middle and lower-middle positions, and preheat the oven to 350 degrees F.
• Dust the risen dough with cornmeal. Bake, the bread for 40 minutes or until the internal temperature reaches 190 degrees F, rotating the pans halfway through baking (if you're making eight smaller loaves, then you will bake for about 20 minutes).
• Transfer the loaves to a wire rack to cool at least 1 hour before serving.

OUTBACK STEAKHOUSE HONEY WHEAT BUSHMAN BREAD

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.

OUTBACK COPYCAT HONEY WHOLE WHEAT BREAD

Steps:

• Place all ingredients in a bread machine in the order listed above and use the dough setting. Start with 1 2/3 cup flour. If it seems too sticky add remaining flour a bit at a time until the dough is not sticking to the sides of the bowl. Dough can also be made using a mixer. Just knead dough with dough hook for about 8-10 minutes on low setting. Kneading by hand: about 10-12 minutes.
• Let it rise for about an hour or until about doubled in size. In the bread maker (most dough settings already allow for this.) Or in a lightly greased bowl covered.
• Prepare 2 loaf pans. Grease bottom and sides well or line with parchment. I used 2 8-1/2 by 4-1/2 by 2-3/4-Inch pans. See link below for the pans I use for most of my bread.
• Divide dough into 2 pieces. And shape into loaves. (If you want authentic Outback size, make about 8 tube shaped loaves.) The dough is sticky, so make sure you use a well-floured cookie sheet and plenty of flour on your hands. Place into prepared pans.
• Sprinkle the entire surface of the loaves with oats and then let them rise again until doubled. My dough did not rise above the surface of the pan. Only let rise until doubled.
• Meanwhile preheat oven to 350 degrees.
• Bake for 20-24 minutes or until baked through. (I use athermometer to test for doneness. Insert into center of bread. It should register 200 degrees.)

OUTBACK STEAKHOUSE HONEY WHEAT BUSHMAN BREAD RECIPE

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°F for 20 - 25 minutes.
• Serve warm with whipped butter.

OUTBACK STEAKHOUSE BREAD

Steps:

• In the bowl of a stand mixture, dissolve the yeast and 1 Tbsp of sugar in warm water until mixture gets foamy.
• Whisk in the honey, brown sugar, egg and molasses.
• Sift in the remaining dry ingredients and knead 10 min over low speed.
• Divide the dough into 2 equal parts. Cut each part into 6 equal pieces and form 6-7" long narrow rolls.
• Dredge each roll into some cornmeal and then transfer each roll onto a well-greased pan. Allow dough to proof until doubled in size (approx. 45 min-1 hr in a warm place.)
• Bake in a pre-heated 380°F oven for 15 minutes.