View Large Image Outback Bread Recipe Get ingredients: 12 oz (1 1/2 cups) water 2 tbsp dry yeast 1 tbsp sugar (white, granulated) 3 oz (1/4 cup) honey 2 oz (1/4 cup packed) brown sugar (light) 1 egg 1 1/2 tbsp molasses 6 oz (1 1/2 cups) wheat flour 11.25 oz (2 1/2 cups) flour (all-purpose) 2 tbsp cocoa powder 1 tsp salt digital scale thermometer glass measuring cup (3 cups or more) stand mixer whisk baking pans cooking spray sifter 1 tbsp, 1/2 tbsp Add to glass measuring cup: 12 oz (1 1/2 cups) water (very warm, about 100-110° F, 38-43° C) 2 tbsp yeast 1 tbsp sugar Stir with a fork until dissolved (about 10 seconds). It's okay if there are chunks. Set aside. Place the yeast mixture somewhere that it won't be disturbed (eg. by the movement of the mixer). Set a timer for 10 minutes (or until there is about an inch of foam on top). While waiting for the timer: Remove the bowl from the mixer. Add to mixer mixing bowl: 2 oz (1/4 cup packed) brown sugar 3 oz (1/4 cup) honey 1 1/2 tbsp molasses 1 egg Using a hand whisk, whisk well until combined (less than 30 seconds). Once there is an inch of foam on top of the yeast mixture, add the yeast mixture to the mixer mixing bowl. (If there's still not enough foam after 20 minutes, you may need to redo the yeast mixture.) Using a hand whisk, whisk well until combined (less than 30 seconds). Sift into mixer mixing bowl: 6 oz (1 1/2 cups) wheat flour 11.25 oz (2 1/2 cups) all-purpose flour 2 tbsp cocoa powder 1 tsp salt Stir with a fork until it comes together (less than 30 seconds). Do not use a whisk; the dough will get stuck in it. Place the mixing bowl in the mixer. Attach the dough hook to the mixer. Set the mixer to low-then-medium speed for 10 minutes (or until the dough has a sort of rubber band consistency and comes away from the sides of the bowl cleanly). Turn off the mixer. Generously spray 2 baking pans with cooking spray. Wet your hands (to make it easier to work with the wet dough). Using your hands, divide the dough in half. Using your hands, roll each half into log shapes, about 8 inches long. Place each loaf on a pan. Cover each loaf with a clean, dry dish towel. Set a timer for 45-60 minutes (or until the dough has doubled in size). If there's anything in the oven, take it out. Set the oven to bake, 350° F (177° C). Once the oven has reached the correct temperature, place the pans in the oven on the middle rack, side-by-side. Set a timer for 20-25 minutes (or until the loaves are golden brown). Let cool on the pan for 10 minutes.
