If I shun molasses and sugar, can I still copycat Outback Steakhouse's bread?
Outback Steakhouse doesn't unveil the recipe for their bread, but Copycat Version of Outback Steakhouse Bread Recipe lists
Ingredients
- 3 packages dry yeast
- 1 1/2 cups warm water (divided)
- 1 tablespoon sugar
- 1/2 cup dark molasses
- 1 tablespoon salt
- 2 tablespoons neutral oil (vegetable or canola)
- 2 cups rye flour
- 2 1/2 to 3 cups all-purpose flour
What happens if I must eschew the sugar and molasses for medical reasons? I don't care if the color changes.
Best Answer
The taste will change. It will not taste sweet at all, so it wouldn't really be a copy cat recipe any more. It will rise slower. Yeast feeds on sugar, so if you omit the sugar it will only feed on the carbs from the flour and hence rise much slower. And it will likely be less dense. In my experience, adding molasses to a dough makes it denser. It may also become too dry. The molasses especially is a large enough ingredient that omitting it will affect the hydration level of the dough.
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Does honey add hydration to dough?
Honey is a good 17% water. It is very hygroscopic so it will help moisturize otherwise dry bread by pulling moisture from the air.What kind is Outback bread?
What kind of bread does Outback serve? They serve a dark honey wheat bread that is made sweet by the addition of honey and molasses. The iconic dark color of the loaf comes from 3 ingredients: cocoa powder, molasses, and caramel or brown food coloring.Do you get rolls at Outback?
If you're not familiar with Outbacks menu, it's a steakhouse chain Restaurant with many Dinner entrees to choose from including their delicious Alice Springs chicken! Although, they're mostly known for the meaty steak menu, the complimentary rolls may take the spotlight of your dinner!Air Fryer Copycat Outback Steakhouse Bread
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Answer 2
The proportion of sugar in that recipe is trivially low. Leave it out if you like. It won't make a noticeable difference.
The molasses is a bigger concern. That's a huge amount of molasses for such a recipe. It's the dominant flavor, even up against the rye.
You haven't said why you're "shunning" molasses, so any potential substitution (date syrup and barley malt syrup come to mind) would be speculation. But you do need to substitute something for it, or you'll just have rye bread.
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