Outback Steakhouse, Inc. runs one of the largest casual steakhouse chains in the United States, Outback Steakhouse. The chain consists of more than 600 Australian-themed restaurants in 47 states and several countries. The dinner-only restaurants serve moderately priced entrees such as seasoned steaks, prime rib, chicken, seafood, and pasta. The chain's signature, however, is an appetizer, the 'Bloomin' Onion.' The company also runs the Carrabba's Italian Grill chain, which includes about 70 dinner-only restaurants offering moderately priced Italian cuisine in a casual atmosphere. Outback Steakhouse, Inc. is also involved in two emerging restaurant chains: an upscale steakhouse called Fleming's Prime Steakhouse and Wine Bar, and another upscale chain called Roy's Restaurants, which features 'east-west' cuisine and was founded by celebrated chef Roy Yamaguchi.




Bushman Bread

Outback Steakhouse has been serving up this warm delicious dark loaf of bread for many years and people can’t get enough of it. If you've never been there, it’s got a nice crunchy exterior with a warm and airy inside that’s perfect for holding lots of melted butter. The flavor is subtle and distinct without being overpowering.

Bushman Bread
Outback Steakhouse Copycat Recipe

3 packages dry yeast
1/2 cup warm water
1 tablespoon sugar
1 cup warm water (yes, an additional cup)
1/2 cup dark molasses
1 tablespoon salt
2 tablespoons oil
2 cups rye flour
2 1/2 – 3 cups bread flour

Preheat your oven to 375 degrees. Soften yeast in 1/2 cup warm water. Stir in the sugar and let stand 6 minutes or until it’s bubbly. In large mixing bowl combine the yeast/water combo above along with 1 cup warm water with molasses, salt, oil and rye flour. Mix this until it makes a nice smooth batter. Work in the bread flour until the dough is smooth and no longer sticky. It should be very pliable and elastic. Knead the dough for a few minutes and then let it rise in a greased bowl until it’s doubled. Punch the dough down and shape into 2 large round loaves Place the loaves a few inches apart on a greased and cornmeal dusted cookie sheet. Sprinkle a bit of the cornmeal over the top of the loaves as well. Let loaves rise in a warm place until doubled. Bake loaves at 375 for about 30 minutes or until the crust makes hollow sound when tapped. This bread is supposed to freeze very well.

1 comment:

  1. this doesn't taste or look anything like Outback bread. It's not bad, just not right.