If you’ve ever savored the delightfully soft, slightly sweet bread at Outback Steakhouse, you know it’s something special. The good news? You can bring that warm, comforting experience right into your kitchen with this Outback Steakhouse Bread Recipe. It’s a wonderful combination of whole wheat and bread flours, enriched with molasses and cocoa powder to give it that signature flavor and color, making it perfect for any meal or gathering. Trust me, baking this bread will not only fill your home with an irresistible aroma but also fill your heart with a cozy sense of accomplishment.
Ingredients You’ll Need
This recipe is a shining example of how a handful of simple, thoughtfully chosen ingredients work together to create something extraordinary. Each component adds its own magic, from the sweetness of honey and brown sugar to the depth of cocoa powder, resulting in bread that’s both hearty and delicately nuanced.
- Warm water (1 ½ cups): The perfect temperature activates the yeast, ensuring a good rise without killing it.
- Brown sugar (¼ cup): Adds subtle sweetness and helps with a tender crumb.
- Honey (¼ cup): Gives natural sweetness and moisture to keep the bread soft.
- Molasses (3 tbsp): Provides that rich, slightly smoky depth that Outback’s bread is known for.
- Active dry yeast (1 ½ tbsp): The essential leavening agent that makes the dough rise beautifully.
- Kosher salt (1 tsp): Balances flavor and strengthens the gluten structure.
- Canola oil (¼ cup): Adds tenderness without overpowering the other flavors.
- Bread flour (2 ½ cups): Gives the bread structure and chewiness for a hearty bite.
- Whole wheat flour (1 ½ cups): Adds nutty flavor and wholesome texture.
- Unsweetened cocoa powder (3 tbsp): Not for making the bread taste like chocolate, but to mimic the dark crust and deepen the flavor.
- Cornmeal (1 to 2 tbsp): For dusting the baking sheet, helping to prevent sticking and adding a lovely texture to the bottom crust.
How to Make Outback Steakhouse Bread Recipe
Step 1: Activate the Yeast
Start by combining the warm water, brown sugar, honey, and molasses in a measuring cup or bowl. Make sure the water is just right—warm to the touch but not hot—to ensure the yeast blooms properly. Sprinkle your yeast on top and let it sit for about five minutes until the mixture becomes foamy. This bubbly surface is your sign the yeast is alive and ready to make your bread soar.
Step 2: Mix the Dough
Pour the foamy yeast mixture into your stand mixer bowl fitted with a dough hook. Then add the salt, canola oil, bread flour, whole wheat flour, and cocoa powder. Begin mixing on low speed just until the ingredients start to come together. This gentle start keeps flour from flying everywhere and ensures even hydration. Once combined, increase the mixer speed to medium to knead the dough. This usually takes 5 to 10 minutes—keep an eye on the texture and add flour as needed to avoid a sticky mess but still keep the dough slightly tacky and elastic.
Step 3: First Rise
When the dough feels soft and bouncy to the touch, cover the bowl with a towel and set it in a warm spot. This first rise usually takes about an hour, and you’ll know it’s done when the dough has doubled in size. This is where the magic happens as the yeast ferments, producing those beautiful air pockets that will make your bread light and airy.
Step 4: Shape the Loaves
After that initial proof, give your dough a gentle punch to release excess air. Divide it evenly into eight portions. Each portion can be shaped into small loaves or rolls—whatever you prefer! Dust your baking sheet with cornmeal to stop sticking and add a bit of crunch to the crust’s bottom, then place your shaped dough on the pan.
Step 5: Second Rise and Bake
Cover your dough again and let it rise for another 30 to 45 minutes, until puffed up and doubled. While the dough is freshening up, preheat your oven to 350°F (175°C). When ready, pop the loaves in and bake for 20 to 25 minutes. You’ll know they’re done when tapping the bottom produces a hollow sound. Let them cool a bit on a wire rack—though I’ll admit, fresh and warm with butter is a tough act to resist.
How to Serve Outback Steakhouse Bread Recipe
Garnishes
While the bread is delightful on its own, it really shines with simple additions. A swipe of whipped butter, honey butter, or even a touch of garlic herb spread elevates every bite and mirrors that restaurant experience perfectly. Fresh herbs or a sprinkle of coarse sea salt on top can add a gourmet touch if you’re feeling fancy.
Side Dishes
This bread is a unanimous team player—ideal alongside hearty soups like French onion or roasted tomato, a robust beef stew, or even a crisp salad. It’s also perfect for soaking up your favorite pasta sauce or a rich, creamy dip. Basically, it complements any meal where a cozy bread side is needed.
Creative Ways to Present
Make your homemade Outback Steakhouse Bread Recipe the centerpiece of a bread basket by mixing in some flavored olive oils or melting herb butter on the side. Offer the loaves with cute knives for spreading and watch friends and family dive in. For casual gatherings, turn the rolls into mini sliders or avocado toasts—your loaf’s soft yet substantial texture makes it so versatile.
Make Ahead and Storage
Storing Leftovers
After enjoying your fresh-baked bread, store leftovers in an airtight container or bread box at room temperature for up to 2 days. This keeps the crumb tender while preserving the crust as much as possible without making it too soft or stale.
Freezing
If you want to save some for later, wrap individual loaves tightly in plastic wrap and place them in a freezer-safe bag. The Outback Steakhouse Bread Recipe freezes wonderfully for up to 3 months, maintaining most of its delightful texture and flavor once thawed.
Reheating
To bring your frozen or day-old bread back to life, warm it in a preheated oven at 300°F (150°C) wrapped loosely in foil for about 10 to 15 minutes. This method softens the crumb while slightly crisping the crust, making it taste as close as possible to fresh-baked.
FAQs
Can I substitute the whole wheat flour?
Yes, you can use all bread flour if you prefer a lighter texture, but the whole wheat adds a wonderful nuttiness and depth that’s very characteristic of this bread. If substituting, be mindful of the dough’s hydration and add flour as needed.
Why is cocoa powder used in this recipe?
The cocoa powder doesn’t make the bread taste like chocolate. Instead, it darkens the crust and enriches the flavor profile, mimicking the appearance and subtle smoky notes found in the restaurant’s bread.
Can I make this bread by hand without a stand mixer?
Absolutely! Mixing and kneading by hand will take a bit more elbow grease, but it’s totally doable. Just mix until combined, then knead on a floured surface for about 10 to 15 minutes until you hit the right texture.
What’s the best way to check if my bread is fully baked?
Tapping the loaf’s bottom to hear a hollow sound is a classic test to ensure your bread is cooked through. If it sounds dull or gummy, it may need a few more minutes in the oven.
Can I make the dough in advance?
Yes! You can prepare the dough and let it rise in the refrigerator overnight. This slow fermentation actually develops richer flavors. Just take it out an hour before baking to come to room temperature and complete the rising process.
Final Thoughts
Baking the Outback Steakhouse Bread Recipe at home is such a rewarding journey—inviting you to experience the joy of warm, handcrafted bread bursting with flavor. Whether you’re sharing it with loved ones or enjoying a quiet moment alone, this bread brings a touch of comfort and restaurant-quality goodness to your table. Go ahead and try it; your kitchen will thank you.
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Outback Steakhouse Bread Recipe
- Total Time: 1 hour 45 minutes
- Yield: 8 small loaves 1x
Description
This Outback Steakhouse Bread recipe yields soft, slightly sweet, and hearty small loaves with a unique touch of cocoa powder and molasses. Perfect for serving warm with butter or honey butter, these breads combine whole wheat and bread flours for a balanced texture and flavor, mimicking the iconic bread served at the restaurant.
Ingredients
Liquid Mixture
- 1 ½ cups warm water (105°F to 110°F)
- ¼ cup brown sugar
- ¼ cup honey
- 3 tbsp molasses
Yeast and Oil
- 1 ½ tbsp active dry yeast
- 1 tsp kosher salt
- ¼ cup canola oil
Dry Ingredients
- 2 ½ cups bread flour (plus more as needed)
- 1 ½ cups whole wheat flour (plus more as needed)
- 3 tbsp unsweetened cocoa powder
For Baking
- 1 to 2 tbsp cornmeal (for dusting the pan)
Instructions
- Prepare Liquid Mixture: In a measuring cup, combine warm water, brown sugar, honey, and molasses, stirring until blended.
- Activate Yeast: Sprinkle the active dry yeast over the liquid mixture and let it sit for 5 minutes until foamy, indicating the yeast is active.
- Combine Ingredients: Pour the yeast mixture into a stand mixer bowl fitted with a dough hook.
- Add Dry Ingredients and Oil: Add kosher salt, canola oil, bread flour, whole wheat flour, and unsweetened cocoa powder to the bowl.
- Mix Ingredients: Mix on low speed just until all ingredients are incorporated, ensuring even hydration of flours.
- Knead Dough: Increase the mixer speed to medium and knead for 5 to 10 minutes, gradually adding more flour if the dough is too sticky. The dough should become slightly sticky but elastic and bounce back when touched.
- First Rise: Cover the dough with a towel and place it in a warm spot to rise until doubled in size, about 1 hour.
- Punch Down and Divide: Punch down the risen dough and divide it into 8 equal portions.
- Shape Loaves: Shape each portion into small loaves or rolls as desired.
- Prepare Baking Sheet: Dust a baking sheet with 1 to 2 tablespoons of cornmeal to prevent sticking, then place the shaped loaves on it.
- Second Rise: Cover the loaves and let them rise again for 30 to 45 minutes until doubled in size.
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking.
- Bake Bread: Bake the loaves in the oven for 20 to 25 minutes or until the loaves sound hollow when tapped on the bottom.
- Cool: Remove the loaves from the oven and let them cool on a wire rack.
- Serve: Serve the bread warm with whipped butter or honey butter for the best flavor experience.
Notes
- Ensure water temperature is between 105°F and 110°F to properly activate yeast without killing it.
- If dough is too sticky during kneading, add flour gradually to avoid a dry dough.
- Letting the bread cool on a wire rack prevents sogginess from steam.
- Cocoa powder adds color and subtle flavor without making the bread taste like chocolate.
- You can store leftover bread wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
