Recipe by Amber 505
This is the closest I can get to the bread that is served at Black Angus Restaurants.
Top Review by Outta Here
Really flavorful and a nice texture. I have never had Black Angus bread, so had no clue what it should look like, and the instructions weren't quite clear. Were the three balls put side by side in a loaf pan (bread pan) or a square or round pan? I put mine side by side in a loaf pan and got a funny looking loaf, so maybe it was supposed to be three separate round loaves? I also cut recipe in half to fit a smaller pan. That being said, the bread turned out very good. I will just put it all in one piece in the loaf pan next time, though. Made for Fall 2012 PAC game.
- 7.08 g package active dry yeast
- 473.18 ml warm water
- 59.14 ml granulated sugar
- 89.90 ml molasses
- 28.39 ml vegetable shortening
- 7.39 ml salt
- 1419.54 ml all-purpose flour
- 118.29 ml quick oats
Directions See How It's Made
- Dissolve the yeast in one cup of lukewarm water with 1 teaspoon of the sugar.
- In a separate bowl combine the remaining water with the molasses, shortening and salt.
- Add the remaining sugar and the yeast mixture, mix until smooth.
- Gradually add the flour mix.
- Place dough on a light floured surface and knead until smooth and elastic, about 12 minutes.
- Place dough in a grease bowl, turn dough over to grease the other side.
- Cover and let rise until doubled in size, about 1 hour.
- Divide into three portions and shape into balls.
- Place three balls side by side in a baking pan.
- Brush top lightly with melted margarine and let rise until doubled, about 1 hour.
- Heat the oven to 375F degrees.
- Bake for 45 minutes or until the golden brown (use the lowest rack in the oven).
- Remove bread from the pan and brush the top with additional melted margarine sprinkle with quick oats, place back in oven for 15 minutes.
- Place on wire racks to cool.