No Incentive To Eat At Outback Grill Anymore (2008-07-30)
The one thing that gets us returning to Outback Grill over and over again isn't so much their food as it is their honey bread. The insanely soft sweet bread rolls with their thin crispy crust are irresistible and addictive.
I like making bread, so I googled about copy cat recipes
of the honey bread to see if I can recreate it at home. I wonder
why I hadn't thought of doing this sooner (scratches head). I had
some trial and error making the bread using various recipes I
found on the web and this one I put together is 95% close to the real
thing. I have long forgotten whose recipes I based mine on, but I
have adjusted the various ingredients so much that I think I can call
this recipe my own. Because of the amount of honey used in the
recipe (and don't worry, the bread comes out just mildly sweet) ,these
bread rolls are crazy soft and fluffy, enjoy!
Now I can make Outback's famous honey bread at home, it seems
like there is NO INCENTIVE to eat there anymore!
Homemade Honey Bread (4 rolls)
Ingredients
Coffee 40ml (leftover from your coffee maker is fine), 100ml water,
190gm bread flour, 30gm whole wheat flour, unsweetened cocoa powder
2gm, salt 4gm, brown sugar 7gm, mild flavor honey 55gm, butter or
shortening 15gm (butter provides flavor if you like buttery food while
shortening gives a softer texture, use half and half if you like, or
15gm each of butter AND shortening if you don't mind the calories),
instant yeast 5gm, about 3Tbsp cornmeal for dusting
1) Put everything in bread machine (except cornmeal) in the order
according to your specific machine. Do the dough cycle and let
rise till doubled in size. If done by hand or Kitchenaid, use
warm water.
2) Punch down dough very slightly and gently and divide into 4 equal
portions (use a
kitchen scale to do this). Gently roll into a ball, cover, let
rest 10 minutes.
3) Flatten each ball with a rolling pin gently into a 20cm by 10cm
rectangle. This is a very soft sticky dough, sprinkle very
lightly with flour when rolling it out if necessary. Roll each
piece up from the long edge like you would roll a poster. Press
the seam to seal and smooth out the edges to make it look like a
log.
4) Spritz each log all over with water and roll it in cornmeal.
Let rise in 30C environment till doubled in size, about an hour.
5) Bake in a preheated oven of 180C for 19 minutes, if the rolls get
too dark toward the end, cover them with foil and continue
baking. Cool on rack. Serve with whipped butter.
P.S. 1. Store any leftover in the freezer. Thaw at room
temperature and reheat a few minutes in a 170C oven, the bread will
taste as fresh as the day you baked it.
2. You cal also use
the same recipe to make 9 individual rolls (like in the last
picture).
Bake at 180C for 14 minutes.
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