Now that I eat a plant-based diet, there’s not a whole lot of reasons for me to go to Outback Steakhouse.
My dad likes to eat there from time to time, so when I go, I usually just get a salad with French fries – you know, Pittsburgh style! And of course I have their brown bread. It is warm and delicious!
The secret to making this brown bread impostor is to add a little instant coffee and cocoa to the dough. I know that it seems random, but those ingredients add subtle notes of flavor and make the bread perfect.
Boozy Bushman Bread – A Copycat from Outback SteakhouseCourse: Uncategorized
1 bottle of beer, at room temperature
2 T. coconut oil, melted
1/2 c. pure maple syrup
1 T. unsweetened cocoa powder
1 T. organic cane sugar
2 tsp. instant coffee granules
1 tsp. sea salt
2 c. organic whole wheat pastry flour
2 c. bread flour
2 1/4 tsp. yeast
- Load your bread machine as directed by the manufacturer. (For mine, I’m supposed to load it with the liquid ingredients first, then dry, followed by the flour and yeast last. I listed the ingredients in the order that I would put them in.)
- Once it’s loaded, plug it in and set it to the “dough” setting. Sit back and relax!
- Preheat the oven to 365°.
- Sprinkle some flour on a flat surface. Once the bread machine is through its cycle, take the dough out and pat it down so the dough is covered in flour.
- Separate the dough into two long logs. Cover the logs with a towel and let them rise for 10-15 minutes.
- Bake the logs for 25-30 minutes. The outside should be fairly hard and the inside should be soft, softer than a baguette.
- Enjoy this hearty bread with a vegetarian chili or my Autumn Ale Bisque!