I have never tried it, but here is the Outback Bread recipe. Hope this
helps!
Lisa Belsha
* Exported from MasterCook Mac *
Outback Bread
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Copycat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----WALDINE VAN GEFFEN VGHC42A-----
3 packages 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 cups all-purpose flour -- (2 1/2 to 3)
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 Secrets. MM Waldine Van Geffen vghc42a.
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Per serving: 2687 Calories; 36g Fat (12% calories from fat); 65g Protein; 535g Carbohydrate; 0mg Cholesterol; 6436mg Sodium