Outback Steakhouse Wheat Bread {Copycat Recipe- vegan}
"Time allotment - The active work time is 15 minutes, with a one hour rise, then a second rise of about 30 minutes, and 30 minutes to bake. From start to finish, about 2 1/2 hours.This bread is a copycat version of the Outback Steakhouse bread that I just adore. If you've never made yeast-based bread, this is an easy one to tackle. A very short ingredient list, no mixer, and nothing fancy is required. I kept the recipe vegan and I think it's a very close approximation of the Outback bread that I can't resist when it's brought to the table fresh and warm. Served with homemade honey butter, this brings restaurant-style bread to your house...."
INGREDIENTS
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For the Bread
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1/2 cup warm water, heated to ~120-130F if using Platinum Red Star yeast, or about 100-110F for other yeast
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1/4 cup unsulphered molasses (not Blackstrap, see below; I used Grandma's Original Molasses)
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2 tablespoons canola or vegetable oil, plus more for greasing the bowl
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2 cups white whole wheat flour
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1/4 cup vital wheat gluten, optional but highly recommended for better rising (I use Bob's Red Mill Vital Wheat and Gluten Flour )
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2 1/4 teaspoons (one 1/4-ounce packet) Red Star Platinum Yeast or use another instant dry yeast)
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1/4 cup granulated sugar
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1 1/2 tablespoons brown sugar, packed (either light or dark may be used)
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1 1/2 tablespoons unsweetened natural cocoa powder
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1/2 teaspoon salt, or to taste
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about 1/4 cup bread flour (all-purpose flour may be substituted)
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1 to 2 tablespoons cornmeal, optional but recommended for dusting baking sheets and dough
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For the Honey Butter
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1/4 cup unsalted butter (or margarine), softened
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2 tablespoons honey (or agave), to taste
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