Outback Bread

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)

Instructions:
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.

Ingredients
1 1/2 cups warm water
2 tablespoons softened butter
1/2 cup honey
2 cups bread flour
2 cups wheat flour
1 tablespoon cocoa
1 tablespoon granulated sugar
2 teaspoons instant coffee granules
1 teaspoon salt
2 1/4 teaspoons yeast
1 teaspoon caramel coloring
3 tablespoons cornmeal, for dusting

Directions
1) Place all of the ingredients in the bread machine in the order listed, and process on dough setting. The dough will be a little on the wet side and sticky but if it seems too wet, add more flour. When dough is done, let it rise for 1 hour.
2) Remove from pan, punch down, and divide into 8 portions. Form portions into tubular shaped loaves about 6-8 inches long, and 2 inches wide.
3) Sprinkle the entire surface of the loaves with cornmeal, and place them on 2 cookie sheets. Cover and let rise for 1 hour.
4) Bake at 350 degreees for 20-25 minutes. Serve warm with whipped butter

Here is a copycat version of the wonderful dark bread served at the Outback Restaurant chain. The bread is slightly sweet and loaded with fiber thanks to the rye flour. Make large loaves or mini-loaves. This bread freezes beautifully.

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 to 3 cups all-purpose flour

PREPARATION:
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.

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 degrees F. 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.