Steakhouse Black Bread Pumpernickel Recipes

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STEAKHOUSE BLACK BREAD



Steakhouse Black Bread image

This is a steakhouse bread recipe that I obtained many years ago from a friend. It makes a very dense and flavorful bread. If you like, brush the rolls or bread with beaten egg, then sprinkle some uncooked oatmeal on top before baking. Enjoy!

Provided by MAGGIE MCGUIRE

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Rye Bread

Time 3h10m

Yield 12

Number Of Ingredients 10

1 ⅓ cups strong brewed coffee, room temperature
¼ cup vegetable oil
¼ cup dark molasses
2 tablespoons brown sugar
1 cup whole wheat flour
1 cup rye flour
2 cups bread flour
2 tablespoons unsweetened cocoa powder
1 ½ teaspoons salt
2 ½ teaspoons active dry yeast or bread machine yeast

Steps:

  • Place all ingredients in bread machine pan in order suggested by manufacturer. Select Dough cycle. When the machine indicates the end of the final rise, remove the dough.
  • Preheat the oven to 375 degrees F (190 degrees C). Shape the dough into 12 dinner rolls, or one 9x5 inch loaf. Let rise until doubled in size while the oven preheats, they should rise quickly.
  • Bake for 20 minutes in the preheated oven for rolls, or 35 minutes for a loaf, or until the loaf sounds hollow when tapped on the bottom.

Nutrition Facts : Calories 219.8 calories, Carbohydrate 38.5 g, Fat 5.4 g, Fiber 3.5 g, Protein 5.4 g, SaturatedFat 0.9 g, Sodium 296.2 mg, Sugar 6.2 g

OUTBACK STEAKHOUSE-STYLE DARK BREAD



Outback Steakhouse-Style Dark Bread image

I know there's a couple version out there . . . but this is as close to the real thing you can get! No food coloring here! I bake exclusively with instant yeast, however I've given directions for both. Original recipe is from Gloria Pitzer (queen of copycat) however I've made some minor changes! Time does not include rising time. NOTE: DO NOT USE BLACKSTRAP MOLASSES! I believe a few of the reviewers have used the wrong molasses!

Provided by Galley Wench

Categories     Yeast Breads

Time 1h

Yield 2 large loves

Number Of Ingredients 10

6 3/4 teaspoons active dry yeast (5 teaspoons instant yeast)
1/2 cup warm water
1 tablespoon sugar
1 cup warm water
1/2 cup dark molasses
2 tablespoons cocoa
1 tablespoon salt
2 tablespoons oil
2 cups rye flour (8 oz.)
2 1/2-3 cups all-purpose flour (11.25 - 13.5 oz.)

Steps:

  • Soften yeast in 1/2 cup warm water.
  • Stir in sugar. Let stand 6 minutes or till bubbly.
  • (If using instant yeast just stir the yeast and sugar into the flour).
  • Meanwhile, in large mixing bowl combine 1 cup (1 1/2 if using instant yeast) warm water with molasses, cocoa, salt, oil, and rye flour. Beat until smooth.
  • Add yeast water mixture, stirring to combine (if using active dry yeast).
  • Work in all-purpose 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,.
  • Spray tops of loaves with cooking spray.
  • Cover with towel and place in warm place till doubled.
  • Preheat oven to 375 degrees F.
  • Score tops of loaves and bake for 30 minutes to 200 degrees or until crust makes a hollow sound when tapped.
  • Cool on rack before slicing.

STEAKHOUSE BLACK BREAD - PUMPERNICKEL



Steakhouse Black Bread - Pumpernickel image

Make and share this Steakhouse Black Bread - Pumpernickel recipe from Food.com.

Provided by kstrating

Categories     Yeast Breads

Time 3h35m

Yield 1 loaf

Number Of Ingredients 10

1 1/3 cups strong brewed coffee, room temperature
1/4 cup vegetable oil
1/4 cup dark molasses
2 tablespoons brown sugar
1 cup whole wheat flour
1 cup rye flour
2 cups bread flour
2 tablespoons cocoa powder, unsweetened
1 1/2 teaspoons salt
2 1/2 teaspoons active dry yeast

Steps:

  • Combine molasses, cooled coffee, & yeast; set aside to proof.
  • Combine vegetable oil & brown sugar.
  • Combine rest of dry ingredients.
  • Add proofed yeast mixture to the oil & sugar.
  • Add 1/3 of dry ingredients to wet mixture, then 1/3, and last 1/3.
  • Place in large oiled bowl, cover with damp towel & set in warm place to rise until double in size.
  • (Bread making tip - patience is required - do let the bread go through its full rise each time!).
  • Grease vessel you plan to use for baking (bread pan; 9 x 13 pan, etc).
  • Punch down, and form in to shape needed for vessel you plan to bake in ('regular loaf', 12 balls for dinner rolls in 9 x 13 pan, longer for baguette shape, etc).
  • Preheat oven to 357* F.
  • Let rise until double in size, again.
  • Bake in preheated oven - 20 minutes for rolls or 35 minutes for a loaf.
  • Bread is done when internal temperature reaches 195 - 200* F.

PUMPERNICKEL BREAD



Pumpernickel Bread image

Unsweetened chocolate, molasses, and ground caraway seeds give this bread its unmistakable depth of flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 6h35m

Yield Makes 1 loaf

Number Of Ingredients 10

4 tablespoons butter, softened, plus more for brushing
1/2 teaspoon sugar
1 envelope (2 1/4 teaspoons) active dry yeast
1 teaspoon instant espresso powder
1 ounce unsweetened chocolate, chopped (1/4 cup)
2 tablespoons molasses
1 1/2 cups medium rye flour
3 cups bread flour, plus more for dusting
2 tablespoons ground caraway seeds
1 tablespoon coarse salt

Steps:

  • Brush a large bowl with butter; set aside. Combine 1/4 cup warm water with sugar; sprinkle yeast over top. Set aside. In a small saucepan, heat espresso, chocolate, molasses, and 1 1/2 cups water over medium. Cook, stirring often, just until chocolate is melted, about 5 minutes. Remove from heat and let cool until warm but not hot (below 110 degrees).
  • In the bowl of a stand mixer fitted with a dough hook attachment, combine both flours, caraway, and salt. Add the chocolate mixture then yeast mixture. Mix by hand, using the hook, to combine. Turn mixer on medium and mix until dough comes together in a smooth, springy ball around the hook, 12 to 15 minutes. Remove a small piece of dough and stretch it. If the dough holds together in a thin "windowpane" without breaking, the gluten is sufficiently developed. Add butter, 1 tablespoon at a time, until incorporated, about 4 minutes. Turn out onto a well-floured surface and knead a few times to form into a ball. The dough will be slightly sticky; don't be tempted to add more flour. Transfer to buttered bowl, turning once to coat, and cover loosely with buttered plastic. Let sit at warm room temperature until doubled in size, about 1 1/2 hours.
  • When dough has doubled, turn out onto a work surface. Pat dough out into a rectangle, roughly 10 by 12 inches with short side facing you. Fold bottom edge two-thirds of the way up the rectangle, and top edge down to cover. Rotate dough 90 degrees and repeat the fold. (This is called a business-letter turn.) Return to buttered bowl and top with buttered plastic. Let sit at warm room temperature until doubled in size again, about 1 hour. Remove from bowl, gently deflate, and work into a round boule about 6 inches in diameter. Place a clean dish towel in a medium bowl and generously dust with flour. Place boule, seam-side up, in bowl. Loosely fold floured towel ends over dough to cover. Let sit at warm room temperature until doubled, 30 to 45 minutes.
  • Meanwhile, preheat oven to 450 degrees and place a 9- or 9 1/2-inch enameled cast-iron pot in oven with the lid to preheat. When dough is ready, carefully remove the lid, pull back corners of towel, and flip bowl upside down to transfer bread to the heated pot, seam-side down. Quickly slash an "X" in the top of the bread with a serrated knife and using an oven mitt, cover with lid. Return pot to oven and bake 20 minutes. Remove lid and continue to bake until bread feels hollow when tapped and internal temperature registers 205 degrees, 20 to 30 minutes more. Immediately turn bread out of pot onto a cooling rack. Let cool at least 2 hours before slicing.

HOMEMADE PUMPERNICKEL BREAD



Homemade Pumpernickel Bread image

"This light bread is our absolute favorite," writes Julie Wesson from Wilton, Wisconsin. "It uses molasses rather than sugar, and rye and whole wheat flour instead of white. Unsweetened chocolate is the secret ingredient that makes the taste outstanding!"

Provided by Taste of Home

Time 45m

Yield 1 mini loaf (4 slices).

Number Of Ingredients 9

1 teaspoon active dry yeast
1/3 cup warm water (110° to 115°)
1 tablespoon molasses
1 tablespoon reduced-fat butter
1/2 ounce unsweetened chocolate, melted
3/4 teaspoon white vinegar
1/4 teaspoon salt
3/4 cup rye flour
1/4 to 1/2 cup whole wheat flour

Steps:

  • In a small bowl, dissolve yeast in warm water. Add the molasses, butter, chocolate, vinegar, salt, rye flour and 3 tablespoons whole wheat flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Shape into a round loaf. Place on a baking sheet coated with cooking spray. With a sharp knife, make three shallow slashes across the top of loaf. Cover and let rise until doubled, about 30 minutes., Bake at 375° for 15-20 minutes or until bread sounds hollow when tapped. Remove to a wire rack to cool.

Nutrition Facts :

LONGHORN STEAKHOUSE BREAD



Longhorn Steakhouse Bread image

Provided by Katie Clark

Categories     Bread

Time 2h25m

Number Of Ingredients 11

1 1/3 cup whole wheat flour
1 cup all purpose flour
1/2 teaspoon sugar
1 teaspoon salt
2.5 teaspoons dry yeast
1 tablespoon butter
3/4 cup buttermilk, warm
1/3 cup honey
1/4 cup mixed grains (I use Bob Red Mill's 10 grain cereal)
Egg white
Water

Steps:

  • Mix 3/4 cup wheat flour, 3/4 cup all-purpose flour, sugar, salt, and yeast in a bowl.
  • Mix in butter and honey.
  • Gradually add the buttermilk to dry ingredients and beat with a mixer for about two minutes.
  • Add remaining flour until your dough is no longer sticky.
  • Knead in the mixed grains.
  • Knead for about 10 minutes until elastic and smooth.
  • Set dough in a warm spot for about about 60-90 minutes.
  • Divide dough in half and roll each half into a 7 inch x 5 inch rectangle.
  • Roll up tightly starting at the wide side and pinch the seam.
  • Let dough rise until doubled
  • Preheat oven to 375 degrees.
  • Make 3-4 slits in the top of each loaf of bread.
  • Bake for 25-35 minutes.
  • Remove bread and brush each loaf with egg white + water mixture.
  • Place back in the oven and bake for about 10-15 minutes.

Nutrition Facts : Calories 170 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 3 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 266 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

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