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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📖 Recipe
Outback Steakhouse Bread
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!
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:
Amount Per Serving: Calories: 145
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Eden Westbrook is the recipe developer, writer, and photographer behind Sweet Tea and Thyme. A classically trained chef, Eden has inspired home cooks into the kitchen with cultural comfort foods, easy family-friendly eats and sweets, and glorious spreads for date night and entertaining since 2015.
Reagan says
Hi! The recipe is amazing, the flavor is spot on. My bread came out a lot denser than the pictures, any tips for correcting that?
Hi Reagan!
I’m happy to help out. Bread become dense from not being kneaded long enough for the gluten to create a strong, sturdy structure to keep it lifted as it bakes and bubbles up with carbon dioxide in the dough. I hope that helps! xo, Eden
Ginny says
Wow, this bread is good! Have been meaning to leave a comment as I've made it several times, and it's my favorite bread. I usually have it with cream cheese or sour cream and smoked salmon, but with butter is just fine. Thanks for a great recipe!
Karen says
Excellent recipe. This time, I had to change it just a bit because my friends were begging for a loaf. I ran out of Bread Flour and had to use All Purpose. I also used strong coffee instead of water, I had some left over this morning. It worked really well, brought out the flavor of the molasses. With all that, thank you for this recipe, I've made it so many times, and it was perfect the way you wrote it down.
Patti says
The instant coffee, can that be switched to instant espresso granules? Last question, have you or any of your subscribers adjusted this to a bread machine recipe to make the dough to cook in the oven? I’ve just gotten used to the bread machine for making the dough, I haven’t made bread by hand since I was a teenager! Might have to bite the bullet for this recipe though.
Thank you.
Hi, the instant coffee cannot be replaced by granules. Granules do not dissolve, while instant coffee dissolves completely.
As for the bread machine, each one is different and I do not develop recipes with them. I often use my stand mixer for kneading.
Matt says
Should the cocoa powder be sweetened or unsweetened
unsweetened! Baking cocoa powder is unsweetened, so make sure you're using that kind.
Hazel S says
Hi there: My 12 year old daughter and I JUST made this bread TODAY for Thanksgiving dinner!! The bread's color and texture were fantastic. The loaves looked great! The recipe was super easy in my opinion. The only thing I would adjust for my taste is the sweetness. I don't think it came out sweet enough. (I admit I am a sweet tooth.) However I'm definitely going to try this recipe again but maybe add a pinch more on the sweeter ingredients. Thanks again for sharing this great recipe!!
Lily says
This looks delicious but I need a clarification please. Is that 2 1/2 cups of water and the amount of flour is 21 2/3 cups? I think I’m reading this I correctly. Please clarify I’d love to make this. Thank you.
Lily
The recipe reads two and one half, to three cups of flour.
Vicky says
This bread is a favorite in our house and I always wondered how it was made. I was not expecting the cocoa or coffee! My family loves this bread when we go to Outback so I am excited to serve this to them.
Veena Azmanov says
Wow, this bread looks very tasty! This is the perfect recipe for me and my family. I definitely want to try it. Thank you for sharing this great recipe!
Emma says
I've never been to the outback steakhouse but this bread sounds delicious! Maybe one day I will get to go to the restaurant and I can compare!
Jill says
Well now you have me craving ALL those breads! LOL And I would have never guessed there to be cocoa powder in the Outback bread. I definitely need to make a loaf of this!
Kaitie says
Oh my goodness this looks absolutely amazing! My family would love this!!
All That I'm Eating says
This bread looks so good, I bet it smelled amazing when it was baking!