Last week I found this recipe for a version of the “Outback Steakhouse” bread. I always LOVED that bread. My husband I haven’t been to Outback in forever, so I thought it would be fun to try to recreate it.
Note to self - don’t make bread on a Friday evening. It didn’t come out of the oven until midnight. My husband and I ate a few bites, but we were tired and wanted to go to bed. It was so good right out of the oven though. Warm and super soft and airy. I put the loaves in an airtight container and we ate more over the weekend. Just popped it in the microwave before eating and it was still pretty yummy.
I didn’t follow the recipe exactly because I’m not a fan of caramel color. I recognize that it’s derived from a plant, but it’s still very processed and I didn’t want that. I wasn’t that concerned with getting the bread to be the dark color - I just wanted the flavor. It’s a great basic honey whole wheat. It has this nice sweetness to it and, for me, the texture is perfect - not too dense. I don't like breads that seem stale right out of the oven. Yesterday I made a sandwich using leftover lamb and provolone cheese. It was a perfect match because the lamb is slightly sweet and the bread is slightly sweet. It was fantastic.
Note to self - don’t make bread on a Friday evening. It didn’t come out of the oven until midnight. My husband and I ate a few bites, but we were tired and wanted to go to bed. It was so good right out of the oven though. Warm and super soft and airy. I put the loaves in an airtight container and we ate more over the weekend. Just popped it in the microwave before eating and it was still pretty yummy.
I didn’t follow the recipe exactly because I’m not a fan of caramel color. I recognize that it’s derived from a plant, but it’s still very processed and I didn’t want that. I wasn’t that concerned with getting the bread to be the dark color - I just wanted the flavor. It’s a great basic honey whole wheat. It has this nice sweetness to it and, for me, the texture is perfect - not too dense. I don't like breads that seem stale right out of the oven. Yesterday I made a sandwich using leftover lamb and provolone cheese. It was a perfect match because the lamb is slightly sweet and the bread is slightly sweet. It was fantastic.
This recipe makes 8 small loaves. I scaled it down to make 4 small loaves. I want to make it again however and make a larger, “normal” size loaf and use it for our everyday bread. I may be getting addicted to the bread making thing - I’m starting to think it would be great to just make our own sandwich bread.
Officially impressed.
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