* Exported from MasterCook *
Outback Bread
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Copycat
Amount Measure Ingredient -- Preparation Method
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--- -----waldine van geffen
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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. Source: Gloria Pitzer's Restaurant Recipe
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