The best delicious Outback Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Outback Bread recipe today!
Hello my friends, this Outback Bread recipe will not disappoint, I promise! Made with simple ingredients, our Outback Bread is amazingly delicious, and addictive, everyone will be asking for more Outback Bread.
What Makes This Outback Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Outback Bread.
Ready to make this Outback Bread Recipe? Let’s do it!
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—–WALDINE VAN GEFFEN
-VGHC42A—–
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 c 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.
Yields
1 Servings
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