Ingredients:
1 1/2 cups warm water
2 tablespoons butter, softened
1/2 cup honey
2 cups bread flour, plus extra
2 cups wheat flour
1 tablespoon cocoa powder
1 tablespoon sugar
2 teaspoons instant coffee powder
1 teaspoon salt
2 1/4 teaspoons (1 envelope) active dry yeast
1 teaspoon caramel color (optional)
3 tablespoons cornmeal - for dusting
Whipped butter, for serving
Procedures:
1. Place all of the ingredients except the cornmeal and whipped butter in a bread machine and follow the manufacturer's directions. The dough will be a little on the wet side and sticky, but if it seems too wet, add more bread flour. When dough is done let it rise for 1 hour.
2. Remove from machine, punch down and divide into 8 portions. Form the portions into tubular-shaped loaves 6 to 8 inches long and 2 inches wide.
3. Sprinkle the entire surface of the loaves with the cornmeal and place the loaves on two cookie sheets. Cover with plastic wrap and let rise for 1 hour.
4. Preheat the oven to 350 degrees F.
5. Bake for 20-25 minutes. The internal temperature of a loaf of yeast bread when baked to perfection is 210 degrees F. Serve warm with whipped butter.
Makes 8 loaves
Showing posts with label Outback Steakhouse recipes. Show all posts
Showing posts with label Outback Steakhouse recipes. Show all posts
Tuesday, May 31, 2011
Outback Creamy Onion Soup
Ingredients:
3 tablespoons butter
3 tablespoons flour
1 1/2 cups whole milk
2 tablespoons butter
2 cups sweet yellow onions (thinly sliced)
1 (15 ounce) can chicken broth or stock
1/4 teaspoon fresh ground pepper
2 chicken bouillon cubes
1/4 cup diced Velveeta cheese, cubes (compressed in measuring cup)
1 1/2-1 3/4 cups white sauce
4 bay leaves (more or less if you like)
shredded cheddar cheese or monterey jack cheese or colby cheese (to garnish, or a combo)
Procedures
1) For the white sauce: In a 1-quart saucepan melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the side of the saucepan. Pour milk in flour a little at a time and stir constantly. Mixture should thicken and become like thick pudding. Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup.
2) In 2-quart saucepan place 3 tablespoons butter and sliced onions. Cook at low to medium heat stirring frequently until soft and clear but not brown. Add chicken broth or stock from can, chicken bouillon cubes, bay leaves, pepper, and stir until
completely heated through.
3) Add white sauce and Velveeta cheese to onion mixture. White sauce will be thick because it has been removed from the heat. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly. Turn temperature to warm and let cook for additional 30 minute to 45 minutes.
4) Serve with a garnish of shredded cheese(s), and a couple of slices of warm dark Russian Bread.
3 tablespoons butter
3 tablespoons flour
1 1/2 cups whole milk
2 tablespoons butter
2 cups sweet yellow onions (thinly sliced)
1 (15 ounce) can chicken broth or stock
1/4 teaspoon fresh ground pepper
2 chicken bouillon cubes
1/4 cup diced Velveeta cheese, cubes (compressed in measuring cup)
1 1/2-1 3/4 cups white sauce
4 bay leaves (more or less if you like)
shredded cheddar cheese or monterey jack cheese or colby cheese (to garnish, or a combo)
Procedures
1) For the white sauce: In a 1-quart saucepan melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the side of the saucepan. Pour milk in flour a little at a time and stir constantly. Mixture should thicken and become like thick pudding. Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup.
2) In 2-quart saucepan place 3 tablespoons butter and sliced onions. Cook at low to medium heat stirring frequently until soft and clear but not brown. Add chicken broth or stock from can, chicken bouillon cubes, bay leaves, pepper, and stir until
completely heated through.
3) Add white sauce and Velveeta cheese to onion mixture. White sauce will be thick because it has been removed from the heat. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly. Turn temperature to warm and let cook for additional 30 minute to 45 minutes.
4) Serve with a garnish of shredded cheese(s), and a couple of slices of warm dark Russian Bread.
Monday, May 23, 2011
Outback Steakhouse Marinade
Ingredients:
1 cup Scottish ale
2 teaspoons brown sugar
1/2 teaspoon seasoned salt
1/4 teaspoon ground black pepper
1/4 teaspoon Accent Flavor Enhancer
Procedure:
Place your favorite cut of steak in a shallow pan and pour ale on steak and marinate for 1 hour in refrigerator. Remove steak from ale and mix dry ingredients together and rub steak on both sides. Let marinate with dry ingredients for 1/2 hour.
Preheat a skillet or grill to med high heat add vegetable spray or vegetable oil and braise to perfection.
1 cup Scottish ale
2 teaspoons brown sugar
1/2 teaspoon seasoned salt
1/4 teaspoon ground black pepper
1/4 teaspoon Accent Flavor Enhancer
Procedure:
Place your favorite cut of steak in a shallow pan and pour ale on steak and marinate for 1 hour in refrigerator. Remove steak from ale and mix dry ingredients together and rub steak on both sides. Let marinate with dry ingredients for 1/2 hour.
Preheat a skillet or grill to med high heat add vegetable spray or vegetable oil and braise to perfection.
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