Outback's Bread & Dixie Stampede Soup

Hearty Rye Bread
like "The Outback's"
INGREDIENTS:
Serves: 10-16Prep. Time: 3:00
(3) .25 oz. pkts. active dry yeast
1 1/2 cup 110 degree water - divided
1 Tbls. granulated sugar
1/2 cup dark molasses
1 Tbls. salt
2 Tbls. vegetable oil
2 cups rye flour up to 3 cups all-purpose flour

DIRECTIONS:
Dissolve yeast in 1/2 cup warm water; stir in sugar; allow to rest for 6 minutes or until bubbly.-Combine dissolved yeast, 1 cup warm water, molasses, salt, oil and rye flour in a large bowl; beat until smooth.-Work in enough all-purpose flour until dough is smooth, pliable, and elastic, not sticky.-Knead dough for 4 minutes.-Place dough in a large bowl, cover with a damp cloth, and allow to rise in a warm place until doubled in size.-Punch dough down.-Divide and shape dough into 2 equal-sized loaves and place on a greased and cornmeal-dusted cookie sheet.-Cover dough with a damp cloth and allow to rise in a warm place until doubled in size.-Bake loaves in a 375 degree oven for 30 minutes, or until crust makes hollow sound when tapped on.

(Recipe from: Robbie)

GOOD WITH ...
Cream of Vegetable Soup
like "Dixie Stampede's"

INGREDIENTS:
Serves: 4-6Prep. Time: 0:25
1/2 cup peas - cooked
1/2 cup grated carrot - cooked
1/2 cup whole kernel sweet corn
1/2 cup canned green beans
1 qt. chicken broth
1/2 tsp. garlic powder
1/2 tsp. onion powdersalt and pepper - to taste
1 1/2 cups heavy whipping cream

DIRECTIONS:
Mash vegetables into small pieces.-Bring all ingredients, except cream, to a boil.-Stir in cream and heat through.

(Recipe frpm: Robbie)