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    OUTBACK BREAD LOAVES


    Source of Recipe


    BBR

    Recipe Introduction


    Posted by: cjintexas

    List of Ingredients




    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 – 3 cups all purpose flour

    Recipe



    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. Add yeast water mixture, stirring to combine.

    Stir in all-purpose flour till dough is smooth and no longer sticky, very pliable and elastic. Spoon dough into bread machine and set on “large dough” cycle. (Or 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 º 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 degrees F. for 20 minutes
 

 

 

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