Make the popular Outback Steakhouse bread with this copycat recipe requiring no fancy equipment or restaurant trip. Soft, chewy, with a crisp crust and dark brown color without any funky ingredients!
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Who agrees with me that free restaurant bread is some of the best bread? That Texas Roadhouse bread, those Red Lobster biscuits, the Olive Garden breadsticks? The Outback Steakhouse bread?
We don't go out to eat at chains that often, but I'm always craving the bread. I'm a serious carboholic, and bread and pasta are my weaknesses in life. I will never be able to give them up. Ever!
Anywhoo, I love that Outback Steakhouse bread. It's chewy and a little sweet and just real, real good. I used to make whole loaves disappear by myself on date nights with Brian.
Side note, don't you love when the server just shows up with more bread for you? You didn't even have to ask, they just brought it on down, don't you love that? That's my favorite, you'll get an extra tip from me if I just got free flowing bread coming, haha.
This Outback bread recipe doesn't involve anything fancy or expensive equipment, it can be kneaded in a mixer with a dough hook or just by hand, then shaped into loaves or put into loaf pans (like I did) and baked. It's really simple and really, really delicious, with a nice hard crust and fluffy inside.
Serve with some delicious honey butter or as the toast for your avocado toast. Seriously, it's amazing!
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Outback Steakhouse Bread
Ingredients
- 2 ½ cups warm water, 105-110 degrees F
- ¼ cup vegetable oil
- ⅓ cup molasses
- 2 tablespoon honey
- 2 tablespoon white granulated sugar
- 3 cups whole wheat flour
- 2 ½ tablespoon cocoa powder
- 2 teaspoon instant granulated coffee
- 1 teaspoon salt
- 2 ¼ teaspoon active dry yeast, (1 package)
- 2 ½-3 cups bread flour, possibly extra if hand kneading
- Cornmeal or Old fashioned oats for dusting
Instructions
- In a large bowl or the bowl of a stand mixer fitted with a dough hook, mix water, oil, molasses, sugar and honey together well.
- Add wheat flour, cocoa, coffee, salt, and yeast to the bowl, stir until well incorporated, then let sit for 5-10 minutes to let yeast proof.
- Incorporate bread flour 1 cup at a time, until dough is clinging more to itself and your wooden spoon (or to the dough hook, if using a mixer). If hand kneading, place your dough onto a well-floured work surface and knead for 5 minutes, or until dough is no longer sticky and is smooth.
- Place into a large bowl greased with oil and cover bowl with plastic wrap. Let rise for 25-60 minutes, or until dough has doubled in size.
- When doubled, punch down and divide into two loaves, place into greased 9x5 loaf pans that have cornmeal at the bottom or shape into 6-8 smaller loaves, place them on a baking sheet lined with parchment paper that has cornmeal sprinkled on it.
- Sprinkle the loaves with oats, then cover loaves loosely with plastic wrap and let rise until loaves have doubled, about 30-45 minutes.
- Preheat oven to 350 degrees F.
- Bake for 25 minutes (for the small loaves) to 35-40 minutes (for the large loaves in the loaf pans), until the loaves sound hollow when you gently tap the top of the crust with your knuckles.
- Take loaves out of oven and take loaf pan loaves out of their pans to rest and cool on a wire rack for 10 minutes to ensure the crust isn't soggy. Let small loaves rest on a wire rack, otherwise you'll have a soggy crust.
- Serve with honey butter.
Nutrition Information
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