Recipe: Outback Bread

OUTBACK BREAD

3 pkg active dry yeast
1/2 cup warm water
1 tbsp sugar
1 cup warm water
1/2 cup dark molasses
1 tbsp salt
2 tbsp oil
2 cups rye flour
2 1/2 to 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. Add yeast mixture and beat to a smooth batter. Then work in all-purpose flour till dough is smooth and no longer sticky, very pliable and elastic. Knead a few minutes. Cover and 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, cover and let loaves rise till doubled in warm place.

Bake large loaves in preheated 375 degree F oven about 30 minutes or till crust makes hollow sound when tapped with knuckles. (For mini loaves place pans on dry ungreased cookie sheets, a few inches apart. When doubled in size, bake at 375 degrees F for 20 minutes or till crust makes that hollow sound when tapped.)

Bread freezes beautifully.

Adapted from source: Gloria Pitzer's Restaurant Recipe Secrets