Sorry, I’ll go back and add that. Yes, Stevia is considered fine for use in your coffee. Some of the stuff is quite processed, so if you can do without it, do so, but it’s considered Paleo-friendly, by most people. Stevia comes from a herb, in fact, if you grow some, you can actually pinch off a leaf and chew it and it will taste as sweet as sugar.

i lived there-it’s called corn flour in the UK not corn meal.

That’s a great question Jenna… Unfortunately, it’s not going to taste exactly the same, but you can use Ginger Ale or some have suggested using Sprite. Either of these will still have the carbonation in them just like beer. You could also use chicken broth. PLEASE come back and let me know how these work out. I’m sure there are some who have wondered the same thing. Thanks! Pablo

You made my day Barb. I hope you don’t mind, but I shared your comment on my Facebook page.

I put a lot of effort into researching this recipe, but you never know how it’s going to be received. So, seeing your comment told me it was worth every moment of effort! Thanks again.

Hi Gina, I’m so sorry. I had reposted that recipe but didn’t bring it over during the re-design project. Thanks for noticing. I’ve now posted that recipe here: http://chefpablos.com/restaurant-recipes/outback-steakhouse-bushman-bread-recipe-with-molasses-and-rye-flour/ and I’ll make sure to link to it in the above recipe. Thanks again! Have a great day.

LOL! That is a VERY good point. 🙂 It’s all fixed now.

That was the old recipe. It really wasn’t as good as this new improved one. A lot of people didn’t like. I’m going to put it back up so people who did like it can use it. I’d encourage you to try this one out.

Nothing is going to substitute for brining the night before. This not only will “inject” flavor into the turkey, it helps to seal the juices in when you cook it. That’s one of the main reasons for the process. The injected solution isn’t going to make the skin the same.

Thanks for the recipe

Love it.

For those of you who might have trouble with it rising and know that your yeast is good. Try adding the salt LAST. Salt hinders yeast growth. So if you add it before the yeast has had time to mix a bit with the flour it “could” cause issues.

You “can” but I wouldn’t recommend it. If you do use milk, use whole milk and you still may need to use some corn starch to get it to the right consistency. If you’re trying to reduce your fat intake, you may consider using some fat free half and half. It still might not be thick enough. Let us all know how it turns out if you do try it. Thanks!

Thank you. Great point. I just added the cornmeal and the grease into the recipe. I can feel your frustration.

– I used 1/4 lb cottage ham instead of bacon (it’s what I had).
– I cooked the ham (bacon) and sausage together, then deglazed the pan with a couple tablespoons of dry white wine.
– I softened the onions and garlic after adding the wine, but before adding the water and broth.

Hahaha! I fixed it BUT if you ever DO need to spay a cookie sheet, it is possible. But I would make sure you use a professional.

Sauce

Ingredients

3 oz of lobster claw meat
3/4 cup of heavy whipping cream
1 tbsp of cut chives
1/4 cup of sliced mushrooms
Salt and pepper to taste
1 tbsp of butter

Method

1) Melt butter in pan and add the mushrooms and chives, then cook for 1 minute on high heat.
2) Add lobster meat and sauté for an additional 45 seconds.
3) Add heavy whipping cream and bring to a boil, cook for an additional 1 minute.

Yes. Follow the direction for your bread machine. This means you usually want to add all of the liquids first. Let us know how it turns out.

I will also scale it down to make just one loaf. Thanks!

Jarred, there are a couple of things that come to mind. First off… you may have some dead yeast. Go buy a brand new package of it and try again. The next thing I would do is make sure you’re using WARM water to soak the yeast. Not too hot… and not cold. It should be tepid or the same as your body temp.

Thank you for your post.

I love to collect and experiment different baked chicken recipes around the world.

Otherwise, the recipe is OK, but you can definitely taste the difference. I’ve made one similar to this before, but it is made with cocoa powder and instant coffee, whole wheat, not rye and sorry Chef, but it tastes exactly like the Bushmen’s bread at Outback. This bread is fine but only if you like the taste of rye and molasses.. which isnt authentic tasting to me, but to each his own.

It’d also be great to know if by “2 large round loaves” you mean that it will be regular bread loaf size, or 2 of the size from Outback? Since it’s 3 pkgs of yeast I’m guessing 2 regular bread loaves, but it’s nice to know how much it’s going to make in advance.

Actually they don’t receive the dough either….it’s already baked loaves of frozen bread….we just throw it into an oven to heat up before serving. It’s one of only a hand full of items not made fresh daily.

also, assuming i can find some molasses, will a light rye flour have any impact on the bread aside from the coloring?

Just thought I’d share that little tid bit of info.

Matt

I cut this recipe by 2/3 and put it in my bread machine (too lazy to remove dough and shape it so I just let the machine bake it.) I put it on the sweet setting and the crust was slightly overbaked in spots just during the last few minutes; next time I’d just turn the machine off when there are ten minutes left to bake.

It is an absolute dream to slice, and it’s the springiest, moistest bread I have ever made inside or outside a bread machine. It’s an all-time favorite hit in this household, and I only made it last night.

Slight change (trivial ones): I used brown sugar instead of white, (1 T., which would convert to 1.5 for this larger recipe) and I was a little afraid of a disappointing tan color so I threw in one tablespoon of cocoa. The color was fine and probably would have been without these changes. The rye flour I used was whole grain.

Ok you say 3 packets of Yeast but I have a Jar, whats the measurement on that? table spoon?

Thanks.

Pureed up a blender full of potatoes before adding the sausage and bacon. Helped make it a bit creamier.

Outback don’t make the bread fresh, that is true, however, they receive the prepared dough frozen from their supplier and bake it in house (so they can say they have “fresh baked” bread). I don’t know how on earth you came to the assumption that the day old bread stores would have the kind of stock needed in order to supply a chain restaurant with enough bread to allow every customer to have as much as they’d like. *facepalm*

8 ounces whole sour cream
1/2 cup buttermilk
1/2 cup REAL mayonnaise. I like Hellman’s or Best Foods
3 fresh minced garlic cloves (add a bit more for a little “zing” to your wings)
3/4 teaspoon onion salt
2 tablespoons olive oil (dont’ substitute, the flavor is important)
8 ounces fresh blue cheese, crumbled but left a bit chunky.

1. This makes about 3 cups, so make sure you have a large enough bowl to mix it well.
2. Combine the sour cream, buttermilk, REAL mayonnaise & onion salt and mix well
3. Add olive oil and mix again.
4. Crumble blue cheese and add it to the buttermilk mixture
5. Mix well without breaking up the blue cheese too much. You want there to be about 1/4″ chunks as well as smaller bits.
6. Put in the refridgerator and chill for 4 hours or more. Don’t skip this step because it really helps blend the flavors.

Don’t be too concerned if it seems a bit thick at first. After the 4 or more hours in the fridge it will smooth out a bit. Enjoy this with your wings and let me know what you think.

Thanks Yuki! Do you happen to know the ratios? I’ll do some experimenting with it and see if I can get it close.

I do know the above recipe will give you a very VERY similar flavor.

Have you tried the Rubio’s Hot Sauce recipe? I make a batch of this several times per month. I just did yesterday. It will make anything taste amazing.

Are you looking for something chunky like you would eat with chips? I eat the Rubio’s Hot Sauce with chips, but some people like something chunky.