In Tabitha by Moonlight Tabitha complains, "I feel like dough".
"Bread is the staff of life", said Mr. Raynard ponderously. "No man wants a diet of meringues. I know - I'm married."
I found a bread recipe a couple of years ago on cdkitchen. com . I changed a few of the original ingredients and amounts and made it my own. If you've got a bread machine gathering dust, go get it out and try this. Yes, it takes a long time - but most of that is just waiting for the dough to rise. And yes, it does have a lot of ingredients, but it is so worth it.
Outback Steakhouse Honey Wheat Bushman Bread (Bread Machine)
1 1/2 cups water
2 tablespoons softened butter1 1/2 cups water
1/4 cup powdered milk
1/2 cup honey
1 tablespoon molasses
2 1/4 cup bread flour
2 1/4 cup wheat flour
4 tablespoons vital wheat gluten (I get this in the health food section of the grocery store - it's sold in bulk - otherwise it might be near the flour section)
1 tablespoon cocoa powder
1 tablespoon sugar
1 teaspoon salt
2 1/4 teaspoons yeast
Place all ingredients into the bread machine and process on dough setting. I open it up after a few minutes and scraped down the sides - when I remember to. After the dough cycle, I leave it in the bread machine for about another hour. Punch down and divide into 2 loaves. Place in greased bread pans, then let rise for another 45 minutes to an hour.
Bake at 350' for 25-30 minutes. Be prepared for some pretty awesome aromas emanating from your oven. Makes 2 medium loaves and your house will smell wonderful. I've found that this bread is fairly dense and easy to cut. You'll definitely want to plan ahead for this recipe - it takes around 4 hours from start to finish.
1/2 cup honey
1 tablespoon molasses
2 1/4 cup bread flour
2 1/4 cup wheat flour
4 tablespoons vital wheat gluten (I get this in the health food section of the grocery store - it's sold in bulk - otherwise it might be near the flour section)
1 tablespoon cocoa powder
1 tablespoon sugar
1 teaspoon salt
2 1/4 teaspoons yeast
Place all ingredients into the bread machine and process on dough setting. I open it up after a few minutes and scraped down the sides - when I remember to. After the dough cycle, I leave it in the bread machine for about another hour. Punch down and divide into 2 loaves. Place in greased bread pans, then let rise for another 45 minutes to an hour.
Bake at 350' for 25-30 minutes. Be prepared for some pretty awesome aromas emanating from your oven. Makes 2 medium loaves and your house will smell wonderful. I've found that this bread is fairly dense and easy to cut. You'll definitely want to plan ahead for this recipe - it takes around 4 hours from start to finish.
Verdict: My super picky eater, Daniel van der Stevejinck,(who was about 13 when I first made this) fell in love with it. Prior to making this bread he would only eat white bread, preferably store bought.
You can find heroines making bread in Henrietta's Own Castle, Dearest Love and Fate is Remarkable.
By "wheat flour" do you mean "whole wheat flour"?
ReplyDeleteSorry! Yes, whole wheat flour. I grind my own wheat (see grinder, bottom picture). I know, very Martha Stewart or Alton Brown of me.
ReplyDeleteWhew! I'm glad to know it's grain grinder--it looked like a diaper trashcan to me (something with which I am extremely familiar) so dared not ask.
ReplyDeleteUm, that's very very Martha Stewart. Last blogger I followed who ground her own wheat ended up keeping chickens...
ReplyDeleteI'm just saying.
There is absolutely no danger of me keeping chickens. Ever. I spent a summer between my junior and senior year of high school working 8 hours a day at a chicken farm. Me, alone with 10,000 chickens. I gathered eggs - they were for hatching, not eating, so the hens and roosters needed room to fertilize the eggs. I used to have flashbacks to scenes from the movie "The Birds". Ugh.
ReplyDeleteNo donkeys for me either. Lame or otherwise.
I made some of that today. Soooooo many ingredients, and oh-so delicious. Why does molasses smell so terrible?
ReplyDeleteHow would one make the dough NOT in a bread machine?
Rebekah: you would need one more ingredient to make it by hand. Generous amounts of elbow grease. Seriously.
ReplyDeleteMolasses smells bad because it is a byproduct of sugar processing. Have you ever been outside a sugar factory? Very smelly.
It smells like rancid teriyaki sauce.
ReplyDeleteCouldn't I do it with the bread hook & my Kitchen-Aid mixer?
ReplyDeleteI actually love the smell of molasses. Balsamic vinegar, however, I keep trying to like and never quite manage.
ReplyDeleteBetty Magdalen: I'm sure you could use your Kitchen-Aid...there's nothing magic about bread machines.
ReplyDeleteTo be a truly Betty experience bread should probably be made entirely by hand (and then cooked in a tin oven)...but let's not get crazy.
Betty Magdalen: I made this with my Kitchen-Aid the other day. First proof the yeast (warm water, yeast, and sugar--about ten minutes or the amount it takes to mix the other ingredients).
ReplyDeleteMeanwhile combine, using your batter beater, all the dry ingredients then mix in the butter (you should melt it), honey, and molasses. Pour in your yeast mixture and get it combined well. Then change to your dough hook and knead on #2 or so until the dough looks smooth and soft like an earlobe.
Move to greased bowl with a damp cloth in a warm spot for 1 1/2 hours or so (or doubled in size). Punch down (think of Veronica) and knead by hand just a bit.
Then form into loaves and follow the rest of the directions.
(If you already know how to do this then gentle apologies.)
Will someone try a tin over though?
Oops I mean, "Will someone try a tin OVEN though?" (Boy, Mom was right about the need to take typing in high school.)
ReplyDeleteI really can't imagine voluntarily making bread in a tin oven. I MIGHT take a reflector oven camping - but I don't think I'd really want to tackle making yeast bread in the great outdoors (unless I was camping with Betty Tia and just wanted to show off).
ReplyDeleteI do sometimes take our Dutch ovens camping. Maybe I'll have to have a look at some Dutch oven bread recipes. (Do you like how I worked "Dutch" into the discussion?)
Oh, Dutch ovens are so much more fun (and easier with bread) than a Coleman one--but we have to clear the snow from the ground 'round here before any Dutch oven activity. (Okay, I know it's possible to Dutch oven cook in the snow but that's not happening in the van der Hertenzoon household--I just try to channel my inner summer during these months.)
ReplyDeleteI wonder how long it would take to bake two loaves in a reflector oven--a couple of weeks?
If you tried baking it here in the Pacific Northwest, during the rainy season, it could take months.
ReplyDeleteConfused australian Betty here: it is Outback Bushman's bread, which means it is australian (in name, and perhaps in concept) but it has molasses? That is a very american sugar product. Probably the original australian version would use golden syrup (a lighter by-product of sugarcane processing and not as smelly as molasses or treacle). Golden syrup just smells heavenly as it cooks, but I gather that it is difficult to obtain in USA. Corn syrup is not a good substitute: you'd want real sugarcane products.
ReplyDeleteIt is extremely impressive that the northern Bettys can contemplate cooking in the snow. Bizarre but impressive.
Betty Aussie - this is a knock-off recipe, so I'm sure some of the ingredients are changed. My recipe is a knock-off of a knock-off, so it's even further from any kind of authentic Aussie fare. I do know of one store in my area that carries golden syrup - I might invest in some and try it in place of the molasses. Thanks!
ReplyDeleteSometimes I wonder if I am the only one who likes the taste and smell of molasses...But then, I like black licorice too, so maybe I'm an outlier.
ReplyDeleteNot a licorice fan, but I do like the smell and taste of molasses, though more so as an ingredient. This despite having grown up near Boston, imbued with stories of that city's great molasses disaster of 1919.
DeleteIf I happen across some vital wheat gluten, I want to try this recipe. I love the brown bread I make for baked beans, which is rich in molasses.
Betty Anonymous is a licorice fan - there are so many different lovely varieties... I don't like the smell and taste of North American molasses (straight from the jar or carton I mean), but I love the smell and taste of the bread or gingerbread that was prepared with it.
DeleteYou could try baking the bread without the gluten. The gluten is not a vital ingredient. (Pun intended.) There may be a few more crumbs when cutting the bread.
Betty Anonymous
When I smell molasses, I think about my mema's cry baby cookies.
DeleteI love licorice and black jelly beans.
Betty AnoninTX
Betty Aussie, Outback Steakhouse is a chain of "Australian themed" steakhouse restaurants. Meaning, their bread does not have to be 100% real genuine original authentic Aussie food. However, it might be. But since we don't have their recipe we don't know what ingredients they put into it.
ReplyDeleteHas anybetty ever been to an Outback Steakhouse? Do they still serve the bread?
Betty Anonymous