November 23, 2009
Our Traditional Thanksgiving Bread
Our younger daughter LOVES the bread at Outback Steakhouse. I found this copycat recipe years ago and have been making it ever since. There are several versions on the web. This one doesn't have any food coloring, cocoa or coffee used to replicate the deep brown color of the restaurant bread - which is why I like it!
yields 2 large or 4 small loaves
3 pkgs yeast
1 cup warm water (105-115 degrees - I just use hot water from the tap. It should feel just on the edge of "ouch")
1/2 cup molasses
1T kosher salt (or use regular)
2 T canola or light olive oil
2 cups rye flour
~ 3 1/2 c all-purpose flour
In a small bowl, combine 1/2 cup of warm water, yeast and sugar. Let sit until bubbly.
Meanwhile, in a large mixing bowl (I use my Kitchen Aid Stand mixer) combine 1 cup warm water with the molasses, salt, oil and rye flour and yeast mixture. Beat to a smooth batter. Then add 2-1/2 cups of the all purpose flour. At this point, switch to the dough hook if using a stand mixer. Continue to add all purpose flour until a ball forms and cleans the side of the bowl. It should be very pliable and moise, but not wet. Form into a ball and put in a greased large bowl to rise for ~1 hour until doubled.
Gently punch down dough and form into 2 large or 4 small loaves. Place on a baking sheet dusted with cornmeal. Let rise to double again, a little less than an hour. Preheat oven to 375.
Bake for 30 minutes. Start checking small loaves at 25 minutes. Upon removing from oven, brush with melted butter. Let cool on racks. Freezes very well.