Outback Steakhouse Bread ABM Copycat

The recipe for Outback Steakhouse Bread seems to be going around. I found it on friend, Linda’s, blog, My Sew Called Quilts. There are a variety of adaptations of this delicious bread, so I decided to add my own by coming up with an ABM (Automatic Bread Machine) variety. If you don’t own a bread machine, get one! I suggest this one, that is a dream to use and economically priced. It is so much easier to just dump ingredients into the bread machine and walk away, than it is to get out the heavy stand mixer, switch attachments midway through, and then have to deal with cleanup.

I had made this bread the week before dad passed away, hoping to take a loaf to him. He would have loved it. Make some for yourself, and share with the ones you love.

Outback Steakhouse Bread ABM Copycat
Adapted from My Sew Called Quilts

1 cup warm water

2 tablespoons butter, room temperature
3 tablespoons molasses
3 tablespoons honey
1 large egg
2 cups whole wheat flour
2 cups bread flour
1 heaping tablespoon cocoa
1 teaspoon salt

1 teaspoon espresso powder

1 tablespoon yeast

Place ingredients into the work bowl of your bread machine (I have this one.) in the order suggested by the manufacturer. (I have listed the ingredients in the order suggested by mine.) Set machine on “dough” setting and press “start.”  When machine has completed the dough making process (usually 90 minutes), Place dough in greased bowl and cover; let rise until doubled, an hour or more. Shape into rounds or rolls and let rise until doubled, 45 minutes or more. Bake at 350°F for 25-30 minutes for loaves or 20 minutes for rolls.

Makes about 3 medium-size rounds or 16 rolls.

I made three loaves. You can make loaves, one big loaf, or a pan of rolls.

I decided to make cuts in the top of two of the loaves as an experiment.

I loved the way the cut loaves looked.

PRINT RECIPE

Another fabulous (and fabulously easy) bread for the bread machine is this Holiday Bread.

This post contains affiliate links.

Butter Pecan Cinnamon Rolls

These are the cinnamon rolls of your dreams. Not only do they have a wonderful texture, the flavor of cinnamon is throughout, the caramel sticky bun coating is phenomenal, they can be made in the bread machine, and 1-2 days ahead of serving. I offered these on the 27th, but didn't get a chance to eat one until two days hence, and it was still amazing!

 

I wish I would have been able to take more pictures of these addicting and delicious rolls, but, when setting up a buffet for a bunch of hungry diners, it's hardly appropriate to grab an item off of the buffet, and carry into the next room, for staging and photographing. No, that just won't work.

This picture is the one that I took of the rolls as I pulled them out of the oven, inverted them, and was allowing them to cool.

This was a totally experimental thing for me. I wanted to have caramel rolls on my buffet, because that was something my mother would make very often at Christmas time. I also wanted to make it easy on myself by making a recipe in the bread machine. So, using a variety of different recipes from over the years, I created this one. One thing that I did differently, and this was totally on a whim, was to throw in 1/2 cup of cinnamon chips along with the flour. My thoughts were that they were going to be chopped up by the little blade and dispersed throughout the dough like delicious little cinnamon speckles. What turned out was that they were completely absorbed by the dough, and melted throughout. It gave these rolls a beautiful caramel color, and light cinnamon taste. I've never had a roll like this before, and I will never make it another way again. These were caramel roll perfection.

Here's the recipe. If you don't have a bread machine, that's no problem. Just make the dough as you would make any yeast dough, allow the dough to rise in a warm area until it's doubled in size, then simply punch it down and turn it out onto a floured board, and shape them and fill them as you would any cinnamon roll. Another thing I really liked about these rolls is that the topping is made in the pan before you put the rolls into the oven. So, when the rolls are finished baking, your job is done. You don't have to make a glaze, you don't have to make a cream cheese frosting, you are finished!

I'm telling you, these are absolute perfection!

Butter Pecan Cinnamon Rolls

1/4 cup lukewarm water
1 cup whole milk, slightly warm
1/4 cup shortening (I used Crisco)
1 large egg, beaten
1/4 cup granulated sugar
1 teaspoon salt
3 1/2 cups sifted all-purpose flour
1/2 cup cinnamon chips
2 1/2 teaspoons bread machine yeast

Place ingredients in bread machine in the order listed. Set to the dough cycle, and press start.

When the dough cycle has completed remove dough to a lightly floured cutting board, punch down, and roll into a 24" x 8" rectangle.

Filling:

Spread 4 tablespoons melted and slightly cooled butter over the surface of the dough.

Combine 1/2 cups sugar and 2 teaspoons of cinnamon, and sprinkle on top of the butter. Tightly roll up in jelly roll fashion and seal the ends. Cut into 16 1-1/2 inch slices.

Topping:

In the bottom of a 10" x 10" metal pan, stir together 1 cup of brown sugar, 1/2 cup butter, and 2 tablespoons light corn syrup. Place pan on a stove burner over very low heat, and stir frequently until well blended. Remove from heat, and sprinkle 2/3 cups of broken pecans over your sugar mixture, spreading gently to fill pan.

After the topping has cooled, place the rolls cut side down in the pan. Cover lightly and let rise in a warm place until doubled. This will take anywhere between 30 minutes to an hour depending upon the warmth of your house. When they have risen to double in size, preheat oven to 375°. Bake the rolls for 25 minutes or until done. Remove from oven to a wire rack and cool for 2 to 4 minutes to allow the topping to settle onto the rolls. Invert the rolls onto a rack that has parchment paper or wax paper beneath it to catch the drips, and slowly remove the pan. This recipe makes approximately 16 rolls.

 PRINT RECIPE

This post is linked to:

What’s for Dinner Sunday

Happiness is Homemade Sunday

 Dishing It & Digging It

Cooking & Crafting with J&J

  Amaze Me Monday

 Busy Mondays

Happiness is Homemade Monday

 Inspiration Monday

Art of Homemaking Monday
Make it Pretty Monday
Inspire Me Tuesday
 Homestead Wednesday

Full Plate Thursday
Weekend Linky Party
Grace at Home
Foodie Friday & Everything Else
Creative Ways Party
Share Your Style
Simple Saturday Blog Hop

Pimiento Cheese Bread

Last week I told you about that delicious warm Pimento Cheese Dip. Today I am going to give you the recipe for the Pimiento Cheese Bread that I made to use as toasted dippers for the warm dip. When thinking about how much I enjoy pimiento cheese, I decided the best way to eat a sandwich of pimiento cheese was to serve it slathered on top of a slice of pimiento cheese bread. It was experimental, but an experiment that worked out beautifully. I'm going to give you the recipe, and tell you that this was made super easy in my automatic bread machine.

One thing that surprised me was that the large pieces of roasted red peppers (much better than jarred pimientos, see recipe) that I put into the bread machine ended up being chopped fine and incorporated throughout the dough. This was no problem because the bread is a beautiful color with little flecks of roasted red pepper throughout, however the next time I make this (and there will be a next time) I'm going to knead larger pieces of peppers into the dough after the cycle is finished so that they're more obvious than they are here. Also, this is a lot of dough and it can tend to rise up pretty high and, as a consequence, tends to hang over the top of the pan as you can see from the picture.

Be sure to add the cheese on top because it gives it a wonderful cheesy crunch.

This is a beautiful and delicious bread, and makes wonderful toast spread with butter for breakfast in the morning. I hope you enjoy it as much as I do.

 

Pimiento Cheese Bread

 

1 pinch saffron thread

1 tablespoon water, boiling

2 eggs, beaten

3 tablespoons honey

2/3 cup hot water ( 100F-105F)

5 tablespoons butter, melted

2 tablespoons mayonnaise

1/4 cup diced Fire Roasted Sweet Red Bell Peppers (I used Melissa's)

4 oz. (1 cup) grated sharp cheddar cheese

1 teaspoon salt

3 1/2 cups white bread flour

1/4 cup chopped scallions

1/4 teaspoon cayenne

Pinch of dry mustard

Dash Tabasco

1 1/2 teaspoons yeast

TO FINISH

1 egg, beaten for brushing over

1/4 cup grated sharp cheddar cheese

Heat 1 tablespoon of water in the microwave for 30 seconds. Drop the saffron threads into the water and soak for ten minutes.

Meanwhile, place the beaten eggs, honey, hot water, and melted butter in a bowl. Mix well. Add the saffron threads with the soaking water, stir and pour the mixture into the baking pan of your bread machine. Add mayonnaise, peppers, and cheese.

Mix the salt into the flour and add to the baking pan. Top with scallions, cayenne, mustard, Tabasco, and then sprinkle the yeast on top.

Set the program to 'DOUGH.' When the dough is ready (mine takes 90 minutes), transfer it to a lightly floured surface and knead it for 2-3 minutes. Shape the dough into a loaf and place it into a greased 9"x4" loaf pan.

Shape the dough into 3 equal-sized pieces, then roll each piece into a sausage shape measuring approximately 12 inches in length.

Brush with oil, cover with plastic wrap and allow to rise in a warm place.

Preheat the oven 425°F. When the dough has nearly doubled in size, remove the plastic wrap and lightly brush the top of the loaf with the beaten egg and sprinkle with cheese. Bake for 20-25 minutes, or until golden brown. Transfer the loaf to a wire rack and leave it to cool before serving.

 PRINT RECIPE

This post is linked to: Inspire Me Tuesday, Tuesdays At Our Home, Two Cup Tuesday, Celebrate Your Story, Tutorials and Tips Tuesday, Homemaking Party Tuesday, Wow Us Wednesday, Work It Wednesday, Wine’d Down Wednesday, Share Your Style, and Foodie Friday & Everything Else

Gingerbread Challah

Let me give you an idea as to how my mind works.

  The other night Mr. O-P and I were watching football. At one of the breaks a commercial came on for a breakfast place. Could have been Denny's, could have been IHOP, could have been Bob Evans, I really don't know, because all I heard were the words “gingerbread French toast.”  All of a sudden I started to think, ooooooh that sounds tasty.  The plate of French toast in the commercial looked as if ordinary bread had been used, but I immediately started to wonder how I could turn my challah recipe (because French toast isn't French toast, good French toast anyway, unless it is made with challah) into gingerbread challah.  Gingerbread contains molasses, cinnamon, ginger, and cloves. So I decided to substitute the honey in the original recipe for molasses and add ground cinnamon, ginger, and cloves. I can't tell you how amazing it smelled while it was baking; when people walked into the house they commented. As luck would have it, it tasted as good as it smelled.

Here is the recipe so you can try it yourself. It's a bit denser than plain challah because molasses is heavier than honey. It is also not sweet because it contains no sugar. It is intensely flavorful, however, and makes excellent toast, cinnamon toast, and is superb when used for a turkey sandwich. Later on I'll be trying it to make French toast. I'll let you know.

Gingerbread Challah

1 pinch saffron thread

1 tablespoon water, boiling

2 eggs, beaten

3 tablespoons molasses

2/3 cup hot water (100°F-105°F)

5 tablespoons butter, melted

1 teaspoon salt

3 1/2 cups white bread flour

½ teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground cloves

1 1/2 teaspoons yeast

1 egg, beaten

In a small bowl, soak the saffron threads in the 1 tablespoon of boiling water for 10 minutes.

In the meantime, place the beaten eggs, molasses, hot water and melted butter in a bowl. Mix well.

Add the saffron threads with the soaking water; stir and pour the mixture into the baking pan of your bread machine.

Mix the salt and spices into the flour and add to the baking pan and sprinkle the yeast on top.  Set the program to ‘dough.’

When the dough is ready (mine takes 90 minutes), transfer it to a lightly floured surface and knead it for 2-3 minutes.

Shape the dough into a loaf and place into a greased standard loaf pan. Cover with a sheet of plastic that you have sprayed with PAM.

When the dough has nearly doubled in size (30-45 minutes), remove the plastic wrap and lightly brush the top of the loaf with the beaten egg.

Preheat the oven to 425°F.

Bake for 20-25 minutes, or until golden brown.

Transfer the loaf to a wire rack and leave it to cool before serving.

This post is linked to:

Thursday Favorite Things

Full Plate Thursday

Create It Thursday 

 Show and Tell Friday 

Friday Unfolded

Delicious ABM Orange Rolls

 I am on a roll (if you’ll pardon the pun) with successful adaptations of bread recipes for the bread machine.  Still delighted with the success of the Ham and Cheddar rolls, I decided to work up something for breakfast.  I wanted something citrus-y and pleasantly sweet that would pair equally with hot or iced coffee or a glass of cold milk.  I found the original recipe in an issue of The Cottage Journal magazine and decided to give it a try.  Talk about perfection!  These delicious rolls, warm from the oven and topped with the zesty glaze, are bakery shop quality.  Melt-in-your-mouth fantastic, they also freeze beautifully so you can always have plenty on hand for guests, if, of course, you are willing to share.  My guess is that this recipe would also be wonderful replacing the orange oil and zest with lemon.  I'll let you know.

Delicious ABM Orange Rolls

Makes 12 rolls

3¼ cups all-purpose flour
¼ cup sugar
1 (¼-ounce) package rapid-rise yeast
1 teaspoon salt
¼ cup warm water

1 extra-large egg

1/3 cup butter, melted and cooled
½ cup sour cream
½ teaspoon orange oil (or extract, if you must)

2 tablespoons butter, room temperature

½ cup firmly packed brown sugar

2 tablespoons orange zest

Place the first 9 ingredients into the work bowl of your bread machine in the order suggested by the manufacturer.  Select the “dough” setting and press “start.”

Meanwhile, spray 12 muffin cups with nonstick cooking spray and make glaze:

Orange Glaze

Makes about ½ cup

2 cups confectioners’ sugar
1 teaspoon orange zest
3 to 5 tablespoons orange juice

In medium bowl, whisk together sugar, orange zest, and just enough orange juice, starting with the smaller amount, to reach desired consistency.

When the bread machine has completed its cycle, remove the dough to a floured surface and roll dough into a 15x8-inch rectangle. Spread with softened butter, then sprinkle evenly with brown sugar and orange zest. Starting at the long side, roll up dough tightly in a jelly-roll fashion. Place seam side down, and tuck ends under. Using a sharp knife, cut into 1-1/4-inch-thick slices. Squeeze together at the bottom so that the top pops up and place slices in prepared muffin cups.

Cover rolls with kitchen towel, and let rise in a warm place (85°), free from drafts, for 1 hour or until doubled in size (Check by pressing finger ½ inch into dough; indentation should remain.)

Preheat oven to 350°F.  Uncover rolls, and bake for 13 to 15 minutes or until golden brown. Remove rolls to a wire rack, and drizzle with Orange Glaze while warm.

This post is linked to:

Totally Tasty Tuesdays

Try a New Recipe Tuesday

Tasty Tuesdays

Foodie Friday