Outback bread
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Outback bread
  Bread    Copycat  
Last updated 6/12/2012 12:47:19 AM. Recipe ID 7969. Report a problem with this recipe.
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      Title: Outback bread
 Categories: Breads, Copycat
      Yield: 1 Recipe
 
MMMMM-----------------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    -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 Secrets. MM Waldine Van Geffen vghc42a.
 




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Recipe ID 7969 (Apr 03, 2005)

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