Outback Steakhouse Bushman Bread

This is a copycat recipe that tastes pretty close to the real thing.

INGREDIENTS

2 pkg dry yeast

1/2 c. warm water

1 Tbsp sugar

1 c. warm water

1/2 c. dark molasses

1 Tbsp salt

2 Tbsp oil

2 c. rye flour (I used whole wheat)

2 1/2 -3 c all-purpose four

1/4 c. cornmeal

DIRECTIONS

Preheat oven to 350 degrees.  Mix yeast and 1/2 c warm water in a bowl.  Stir in sugar and let stand for 6 minutes until bubbly.  In a large mixing bowl combine yeast mixture, 1 c warm water, molasses, salt, oil, and rye (or wheat flour).  Mix until smooth.  Add all-purpose flour and mix until smooth and no longer sticky.  Kneed dough a few minutes.  Place dough in a greased bowl to let rise until double in size.  Punch down dough and divide into 4-5 loaves.  Place loaves on greased and cornmeal dusted cookie sheet.  Sprinkle oats or cornmeal on top.  Let loaves rise until double in bulk.  Bake loaves for 20-25 minutes or until crust sounds hollow when tapped.

(Meatloaf, cooked carrots, mashed potatoes, and bushman bread.)

–Melanie