Does anyone know what the bread at outback steakhouse is called?

I love the bread they serve. Does anyone know how to make it?Does anyone know what the bread at outback steakhouse is called?
Outback Bread



3 pk dry yeast

1/2 c warm water

1 tb sugar

1 c warm water

1/2 c dark molasses

1 tb salt

2 tb oil

2 c rye flour

2 1/2-3cups all-purpose flour



Soften yeast in 1/2 cup warm water. Stir in sugar. Let stand 6 minutes or till bubbly. Meanwhile in large mixing bowl combine 1 cup warm water with molasses, salt, oil and rye flour. Beat to smooth batter. Then 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 or fill 6 mini foil loaf pans, greased and dusted in cornmeal, with the dough, dividing it evenly between these little pans. Either way let loaves rise till doubled in warm place. Bake large loaves 375~ about 30 minutes or till crust makes hollow sound when tapped with knuckles. For tiny loaves place pans on dry ungreased cookie sheets, a few inches apart. When doubled in size, bake at 375~ for 20 minutes or till crust makes that hollow sound when tapped. Bread freezes beautifully.



**************************************鈥?br>


* Exported from MasterCook *

Outback Bread



Recipe By :

Serving Size : 1

Categories : Breads



Amount Measure Ingredient -- Preparation Method

-------- ----------------------------------------鈥?br>


3 pk dry yeast

1/2 c warm water

1 tb sugar

1 c warm water

1/2 c dark molasses

1 tb salt

2 tb oil

2 c rye flour

2 1/2 -3cups all-purpose flour



Soften yeast in 1/2 cup warm water.

Stir in sugar.

Let stand 6 minutes or till bubbly.

Meanwhile in large mixing bowl combine 1 cup

warm water with molasses, salt, oil and rye flour.

Beat to smooth batter.

Then 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 or fill 6 mini foil loaf pans, greased and dusted in cornmeal, with the dough, dividing it evenly between these little pans. Either

way let loaves rise till doubled in warm place. Bake large loaves

375~ about 30 minutes or till crust makes hollow sound when tapped with knuckles. For tiny loaves place pans on dry ungreased cookie sheets, a few inches apart. When doubled in size, bake at 375~ for 20 minutes or till crust makes that hollow sound when tapped. Bread

freezes beautifully.





**************************************鈥?br>


Black Angus Garlic Cheese Bread

1 loaf French bread

1/2 cup butter

1 cup shredded jack cheese

1 cup shredded asiago cheese

1 cup mayonnaise

1 bunch green onions, chopped

2 cloves garlic, pureed

Split French bread loaf into halves horizontally. Mix butter, cheeses,

mayonnaise, green onions and garlic in a bowl, blending well. Spread the

cut side of bread with spread. Bake at 350 degrees for 7 minutes, then

place under broiler about 3 minutes longer. Cut into slices and serve.

**************************************鈥?br>
Howard Johnson's Boston Brown Bread

1 cup Unsifted whole wheat flour

1 cup Unsifted rye flour

1 cup Yellow corn meal

1 1/2 teaspoons Baking soda

1 1/2 teaspoons Salt

3/4 cup Molasses

2 cups Buttermilk

Grease and flour a 2 qt. mold. Combine flours, corn meal, soda, and salt.

Stir in molasses and buttermilk. Turn into mold and cover tightly.

Place on trivet in deep kettle. Add enough boiling water to kettle to

come half way up sides of mold; cover. Steam 3 1/2 hr., or until done.

Remove from mold to cake rack. Serve hot with baked beans.

Makes 1 loaf

**************************************鈥?br>
King's Hawaiian Bread

6 cups plain flour

3 eggs

1 cup pineapple juice

1 cup water

3/4 cup sugar

1/2 tsp ginger

1 tsp vanilla

2 pkg. yeast

1 stick margarine

Beat eggs; add pineapple juice, water, sugar, ginger, vanilla and melted

margarine. Put 3 cups flour in a large mixing bowl. Add egg mixture

and stir until well mixed. Sprinkle in yeast, 1 package at a time,

mixing well. Gradually add other 3 cups flour. Batter will be hard

to mix with spoon. You may have to use your hand. Make sure it's mixed

well. Leave batter in bowl and cover with cloth and place in warm place.

Let rise 1 hour. Remove from bowl and knead in 1/2 cup flour.

Knead about 10 times. Divide into 3 equal parts and place in well

greased round cake pans. Cover and place in warm place and let rise

about 1 hour. Bake at 350 degrees 25 to 30 minutes.

**************************************鈥?

Outback Steakhouse Honey Wheat Bushman Bread

Dough:

1 1/2 cups warm water

2 tablespoons butter, softened

1/2 cup honey

2 cups bread flour

1 2/3 cups wheat flour

1 tablespoon cocoa

1 tablespoon granulated sugar

2 teaspoons instant coffee

1 teaspoon salt

2 1/4 teaspoons (1 pkg.) yeast

Coloring:

1/4 cup water

75 drops red food coloring

45 drops blue food coloring

30 drops yellow food coloring

Cornmeal for dusting

If using a bread machine, add all of the ingredients for the dough

in the exact order listed into the pan of your machine. Set it on

"knead" and when the machine begins to mix the dough, combine the

food coloring with 1/4 cup of water and drizzle it into the mixture as

it combines. After the dough is created let it rest to rise for an

hour or so. Then remove it from the pan and go to step #3.

If you are not using a bread machine, 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 1/4 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 (divide dough in half, divide those

halves in half, and then once more). Form the portions into tubular

shaped loaves about 8 inches long and 2 inches 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. 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.

Makes 8 small loaves.



**************************************鈥?br>


Outback Steakhouse庐 Honey Wheat Bushman Bread庐





Dough

1 1/2 cups warm water

2 tablespoons butter, softened

1/2 cup honey

2 cups bread flour

1 2/3 cups wheat flour

1 tablespoon cocoa

1 tablespoon granulated sugar

2 teaspoons instant coffee

1 teaspoon salt

2 1/4 teaspoons (1 pkg.) yeast



Coloring

1/4 cup water

75 drops red food coloring

45 drops blue food coloring

30 drops yellow food coloring



cornmeal for dusting



If using a bread machine, add all of the ingredients for the dough in the exact order listed into the pan of your machine. Set it on "knead" and when the machine begins to mix the dough, combine the food coloring with 1/4 cup of water and drizzle it into the mixture as it combines. After the dough is created let it rest to rise for an hour or so. Then remove it from the pan and go to step #3. If you are not using a bread machine, 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 1/4 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 (divide dough in half, divide those halves in half, and then once more). Form the portions into tubular shaped loaves about 8 inches long and 2 inches 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. 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. Makes 8 small loaves.



Tidbits: It is normal for this dough to be a bit tacky and to seem somewhat thin. Just be sure to add plenty of flour to your hands and work surface when working with the dough to prevent sticking. If you are able to find caramel color, you can use that with 1/4 cup of water in place of the food coloring formula described in the recipe.
Pumpernickel (Sp?)Does anyone know what the bread at outback steakhouse is called?
Pumpernickle bread.
German Pumpernickel

2 packages active dry yeast



1/4 C. unsweetened cocoa



2 T. sugar



1 T. caraway seed



1 1/2 t. salt



3 C. rye flour



2 C. water



1/4 C. molasses



1/4 C. butter



3 C. sifted all-purpose flour



Shortening (or Pam spray)



In large bowl, stir together yeast, cocoa, sugar, caraway seed, salt and 2 cups rye flour; set aside.



In 2 quart saucepan over low heat, heat water, molasses and butter until very warm.



Using mixer at low speed, gradually beat molasses mixture into yeast mixture until well blended. Increase speed to medium; beat 2 minutes. Add remaining 1 cup rye flour. Increase speed to high; beat 2 more minutes.



Stir in enough all-purpose flour to make a soft dough. Turn out dough onto lightly floured surface. Knead until smooth and elastic about 5 minutes.



Place into greased large bowl, turning over dough so that top is greased. Cover with towel and let rise in warm place until almost doubled, about 45 minutes to an hour.



Punch down dough. Divide in half. Cover and let rest 5 minutes.



Shape each half into a round loaf. Place 4 inches apart on greased large baking sheet.



Cover and let rise until almost doubled, 45 minutes to an hour.



Diagonally slash each loaf, crosswise, 3 times.



Bake in 375掳F oven for 20 minutes. Cover loosely with foil; bake 15 minutes more or until loaves sound hollow when tapped.



Immediately remove from baking sheet. Brush tops of hot loaves with shortening. Cool on racks.



Yield: Makes 2 loaves
It IS good isn't it? ;P



I remember buying something almost just like it at Walmart once. It wasn't EXACTLY the same, but very similar and quite tasty.



Recipe in source [just searched haven't tried]
Outback Steakhouse Bread



3 package dry yeast

1/2 cup warm water

1 tablespoon sugar

1 cup warm water

1/2 cup dark molasses

1 tablespoon salt

2 tablespoons oil

2 cups rye flour

2-1/2 -3 cups all-purpose flour



Soften yeast in 1/2 cup warm water. Stir in sugar. Let stand 6 minutes or till bubbly. Meanwhile in large mixing bowl combine 1 cup warm water with molasses, salt, oil and rye flour. Beat to smooth batter. Then 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 or fill 6 mini foil loaf pans, greased and dusted in cornmeal, with the dough, dividing it evenly between these little pans. Either way let loaves rise till doubled in warm place. Bake large loaves 375~ about 30 minutes or till crust makes hollow sound when tapped with knuckles. For tiny loaves place pans on dry ungreased cookie sheets, a few inches apart. When doubled in size, bake at 375~ for 20 minutes or till crust makes that hollow sound when tapped. Bread freezes beautifully.



------



Outback Steakhouse Honey Wheat Bushmans Bread for ABM



1-1/2 cups warm water

2 tablespoons butter, softened

1/2 cup honey

2 cups bread flour

1-2/3 cups wheat flour

1 tablespoon cocoa

1 tablespoon granulated sugar

2 teaspoons instant coffee

2-1/4 teaspoons yeast



Add all the ingredients for the dough in the exact order listed into the pan of your machine.
Damper? Its really basic to make, just rub a tablespoon of marjarine or butter through 2 cups of Self-Raising Flour till the mixture looks like breadcrumbs, add water to make a dough,and bake in a hot oven. When I was a brownie we used to wrap the dough around sticks and cook it over an open fire. When it was done, we'd pull it off the stick and put homney in the hole and eat it...delicious!
despite what everyone has said, it is not pumpernickel/. if you ask them they will tell you honey wheat. it is just dark. and yeah, it is good. the only trick to the butter is whipping it really good.
its wheat bread, maybe honey wheat bread, served warm with whipped @ softened butter/