Now that I am an amateur bread maker, I need to decide which bread I will make this weekend. I saw a recipe online (which won’t always be my resource) of a Sweet Molasses Brown bread – also known as the Outback Steakhouse’s Bushman’s bread (not the featured foto). The bread looks amazing, but there are 2 problems with it.
The first problem is that is yields 3 generous loaves. If I were to make it, it would mean that, not only would I have to find a suitable oven to bake it in (I’m currently using a makeshift kitchen), but I would also have to give out 2/3 of the bread baked. Freezing the bread is also not an option due to freezer space.
The second problem is finding the flours it is asking for in such a short amount of time. For example: white whole wheat flour. I had never heard of white whole wheat flour! I had only heard of whole wheat flour, but apparently there is a version made from a more white/pale grain of wheat. Thankfully you can make appropriate substitutions.
I know they are both first world problems, and that are good problems to have, but I will have to assess the ingredients and see if it is possible to but the dough down in half or look for some other kind of flour.
I wasn’t sure I was going to make the Sweet Molasses Brown bread, but the more I think about it, I just might try it (with the appropriate substitutions).
Note: the feature image is not mine and I hold no rights over it. It was copied from the site: https://www.aarp.org/