Monday, July 16, 2012
CopyCat Recipe: Outback's Bushman Bread
This recipe is designed to make the dough in a bread machine, then finish it off in a conventional oven.
1 packet active dry yeast
1 cup warm water [110-120º F]
2 Tbs. butter or vegan margarine (softened)
1/3 cup honey or agave syrup
1/2 Tbs. sugar [brown or white]
1 1/2 cups wheat PASTRY flour
1 1/2 cups high-gluten bread flour [I substitute 1/4 cup of wheat gluten for AP flour]
1 1/2 tsp instant coffee (1 packet Starbucks Via coffee - Breakfast Blend is great)
1 Tbs. mild molasses
3 tbsp cornmeal
1 Tbs Milk or soy-milk
handful rolled oats
In a separate bowl, mix together the bread flour, wheat flour, cocoa, sugar, coffee, & salt.
It’s very important you place the ingredients into you bread machine in the following order: Water, butter, honey, sugar, & molasses, then dry mix & yeast. This will keep the yeast from activating with the warm water until after it’s begun mixing.
Run your bread machine on the “dough” setting until complete.
Place the dough in a glass bowl covered with a towel and let rise in a warm dry area for about an hour. A warmed oven, turned off works well.
Separate the dough into two equal parts and roll out into oval loaves.
Place on a parchment paper covered baking sheet dusted with cornmeal. Brush the tops of your loaves with a little whole milk or half-and-half, and sprinkle with rolled oats.
Bake at 350 for 20-25 minutes or until the crust makes hollow sound when tapped.
Serve warm with softened butter. YUM!