Red Lobster long island iced tea recipe
- 1 cup + 2 Tbsp warm water (110 – 115 degrees)
- 1 1/4 tsp active dry yeast
- 2 Tbsp granulated sugar, divided
- 3 – 3 1/4 cups all-purpose flour
- 1 3/4 tsp salt
- 3 Tbsp vegetable oil
- 2 Tbsp margarine or butter
- 1/2 tsp salt
- 1/4 tsp garlic powder
In the bowl of an electric stand mixer, whisk together warm water, yeast and 1/2 tsp granulated sugar until yeast has dissolved. Allow to rest 10 minutes. Add in remaining 1 Tbsp + 2 1/2 tsp granulated sugar, 1 1/2 cups flour, 1 3/4 tsp salt and vegetable oil, then fit mixer with paddle attachment and blend mixture until well combine. Switch mixer to dough hook attachment, add in remaining 1 1/2 cups flour and knead mixture on low speed, adding up to 1/4 cup additional flour as needed, and knead until dough is smooth and elastic (dough should pull away from sides of the bowl but should still be slightly sticky). Transfer dough to a large buttered mixing bowl, cover with plastic wrap and allow to rest in a warm place free from draft until double, about 1 1/2 hours.
Punch risen dough down, divide into 12 equal portions (2 ounces each by weight), keep them covered with plastic wrap as you work. Roll each piece into a 9 inch rope on a lightly floured surface, then transfer to two Silpat lined or buttered cookie sheets. Cover and let rise 1 hour. Preheat oven to 425 during the last 10 minutes of rising.
Bake in preheated oven 11 – 13 minutes until golden (I actually broiled mine during the last minute for a perfectly golden crust). Meanwhile, in a small bowl whisk together 1/2 tsp salt and garlic powder. Remove breadsticks from oven and run a stick of margarine or butter over hot breadsticks and immediately sprinkle with salt mixture. Serve warm or allow to cool and store in an airtight container.
The dough rose beautifully, giving the sticks the right amount of fluffy chew, and the flavor was there, but I felt like they could have used a touch more sugar. I realize that one of the major benefits of cooking at home is being able to cut down on the sugar, salt, and fat, but that’s not what I’m looking for here; I’m looking for that flavor-blasted experience that keeps me coming back for more breadsticks until I am physically ill. Overall though, these are very close in texture and pretty close in flavor to the OG originals.
The only real issue I had has more to do with my oven than the recipe. Jaclyn (writer of the Cooking Classy blog) does suggest finishing these with the broiler to get that perfect golden brown crust, but my gas oven doesn’t have a top broiler, and thus the bottoms of these started to burn before the tops reached the desired colored.
If you have a top broiler, this shouldn’t be an issue for you, just switch it on during the last five minutes or so of cooking, as Jaclyn suggests.
Overall Rating: Four out of five breadsticks
Outback Steakhouse Honey Wheat Bread
Do you guys remember when of Montreal let Outback Steakhouse use “Wraith Pinned to the Mist and Other Things” for a commercial and they changed “let’s pretend we don’t exist” to “let’s go Outback tonight”? (of Montreal frontman Kevin Barnes was apparently “furious” about this change, but the original lyric seems a little nihilist for a mid-price family steakhouse, don’t you think?)
Once everyone was done being indignant about Outback “ripping Barnes off” and realized that he had made a deal with the faux-Australian chain, they became indignant about him selling out, even though selling out is the dream, I would think.
This doesn’t really have anything to do with Outback’s bread, I just like that it happened.
So the bread. This recipe from I Heart Eating is very popular on Pinterest, and I can see why. Not only does it rise in the most delightful ballooning fashion, but it looks so impressive once baked.
I Heart Eating
Honey Wheat Bread Outback Steakhouse Copycat (via I Heart Eating)
- 2 ½ cups warm water (100°-110°F)
- 1/4 cup vegetable oil
- 2 Tbsp. caramel color
- 1/2 cup honey
- 3 ½ cups whole-wheat flour
- 2 Tbsp. cocoa
- 2 Tbsp. active dry yeast
- 1 tsp. salt
- 2-3 cups bread flour
- rolled oats (for dusting loaves)
In the bowl of a stand mixer fitter with a dough hook, stir together water, oil, caramel color, and honey until mixed well. Add wheat flour to water mixture. Add cocoa, yeast, and salt, and stir until blended. Allow mixture sit for 10 minutes. Stir in bread flour, one cup at a time, until dough clings to hook and almost clears the sides of mixer, about 3-4 minutes. Cover bowl with greased plastic wrap. Allow dough to rise in the bowl until doubled, about 30-60 minutes. Divide into 2 pieces. Cover each piece with greased plastic wrap, and let dough rest for 5 minutes. Shape pieces into loaves, and sprinkle with oats. Place each loaf in a greased 9×5-inch loaf pan. Let dough rise until doubled, about 30-60 minutes. Toward the end of the rising time, preheat oven to 350 F. Bake at for 30-40 minutes.
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