I’ve made it at least 10 times since coming across this recipe. *If you don't use King Arthur Unbleached Bread Flour, reduce the amount of water to 3/4 cup, adding additional water if necessary to make a soft, smooth dough.This bread stays moist and delicious for at least four days. Either whack and knead your dough when kneading to naturally bring out the gluten or add a teaspoon of vital gluten to all-purpose flour.Bread flour has a high gluten content, whereas all-purpose flour is low in gluten.
Went back to KitchenAid that was supposed to be kneading and, once again, it is a sticky batter, not a “dough”. The flavor and texture are perfect!I haven’t tried with this particular recipe, but I think it would work fine. Reminds me of my grandmothers molasses bread from Newfoundland. I haven’t tried it with an egg substitute, but I heard chick-pea liquid works as a great egg white protein substitute.In answer to Kim, yes, I am finding that the dough is more of a batter. I don’t have any at home and I’m going to try and substitute all purpose flour as well. Used APF this time and still great.
Because that would be my first guess if your bread didn’t rise.Can this recipe be made with gluten free flour?I haven’t tried it with gluten-free flour, sorry! It is easy to make and freezes well. I may have to try it! Easy to follow instructions.
Another way to reheat bread it placing it in the toaster oven for 7-8 minutes or until it heats through.Although Outback Steakhouse doesn’t provide a detailed ingredient list for their Honey Wheat bread, I was able to download the.I usually use molasses when making this bread.
Thanks.Yes, I think that would still work, although you are right that it wouldn’t taste quite the same without the molasses and less honey. However, an employee from Outback, said himself that the bread is called “Honey Wheat Bread.”.Bread flour is a high gluten flour. My loaves kind of were short and wide after the last rise.I haven’t but I’ve had a couple of questions about that recently. The honey, molasses, and egg work as the moistening ingredients.Can you make the dough in a bread machine to then back rolls in the oven?Hi Patty, I think you can for the rising and kneading part and then make it into rolls and proceed with the recipe.Can this recipe be made as “no knead bread” instead? I didn’t have an electric mix so I stirred and kneaded by hand.I do not have bread flour, but I have the white whole wheat flour and all purpose flour. After I cooked it, it has a sticky/gummy texture to it.
Without it, I think the bread would be more dry and crumbly.Could I use a substitute for the honey? There is two ways to enhance all-purpose flour and make it effective like bread flour. Sorry!My daughter and I made this bread yesterday and it was amazing! Lightly cover with plastic wrap lightly sprayed with cooking spray or a light dish towel and let rise again until puffy and doubled in size (another 45-60 minutes). Reheat thawed bread in the oven until warm.Since Outback Steakhouse rolls are somewhat bitter and semi-sweet, something like a peppery steak will pair nicely. It’s 2 teaspoons and I have updated the recipe to reflect it!Pretty much any type will work for this but I typically just use canola or vegetable oil.Did you use White or wheat bread flour? Potluck favorites and American classics are many. Allow dough to poof until doubled in size (apprx. High gluten flour gives stretch and elasticity to bread makers like no other, which makes dough easier to handle for commercial uses. This sweet molasses brown bread freezes well. If you want a less sweet bread, cut the honey to 1/4 cup and leave out the 1 tablespoon sugar. Ukrainian Recipes are my heritage. Thank you!Absolutely! I would add a teaspoon or two of the vital wheat gluten for each cup or whole wheat or all-purpose flour as a substitute for bread flour.Wow!
The first time I accidentally used cake flour but it still turned out great. We will be making again.When I make the slits with the knife the loaf deflates is that normal?Hmm, that sounds like it maybe overproofed a little too long.Is the texture of the dough supposed to be very sticky? Right before baking, you can use a very sharp razor, knife or bread-slashing lame to cut three slashes across the top of each loaf, if desired.Preheat the oven to 375 degrees F. Bake the loaves for 25 minutes. Can this recipe be made in a bread machine?I have never personally made it in the bread machine, but I’m sure it would work. It also enhances the dough and texture in breads.Yes!
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