“`html
If you have ever wished you could recreate that soft, slightly sweet, and wonderfully rich bread from your favorite steakhouse at home, then you are in for a treat with this Outback Steakhouse Bread Recipe. It’s the perfect blend of warm molasses, cocoa powder for subtle depth, and a touch of honey and brown sugar that creates a crust with just the right amount of sweetness and chew. Once you make this bread from scratch, you’ll understand why it’s a beloved classic that complements any meal beautifully.
Ingredients You’ll Need
These ingredients are surprisingly simple yet each one plays a vital role in crafting the perfect Outback Steakhouse Bread Recipe. From the warm water that wakes up the yeast to the cocoa powder that adds subtle color and richness, you’ll see how the balance of flavors and textures comes together beautifully.
- 1 ½ cups warm water (105°F to 110°F): Ideal temperature to activate the yeast without killing it.
- ¼ cup brown sugar: Adds sweetness and a slight molasses flavor to deepen the bread’s character.
- ¼ cup honey: Contributes moisture and natural sweetness for a tender crumb.
- 3 tbsp molasses: Gives the bread its signature dark, rich undertone and color.
- 1 ½ tbsp active dry yeast: The magical leavening agent that helps the bread rise beautifully.
- 1 tsp kosher salt: Enhances all the flavors while balancing the sweetness.
- ¼ cup canola oil: Keeps the bread moist and adds tenderness to the texture.
- 2 ½ cups bread flour (plus more as needed): Provides the structure and chewiness that define a great bread.
- 1 ½ cups whole wheat flour (plus more as needed): Adds nuttiness and a hearty texture that rounds out the flavor.
- 3 tbsp unsweetened cocoa powder: Subtly enriches the bread’s color and adds a hint of complexity.
- 1 to 2 tbsp cornmeal (for dusting the pan): Prevents sticking and adds a slight crunch to the bottom crust.
How to Make Outback Steakhouse Bread Recipe
Step 1: Activate Your Yeast
Start by combining the warm water, brown sugar, honey, and molasses in a measuring cup or small bowl. The warmth and sweetness create the perfect environment to wake up the yeast. Sprinkle the active dry yeast over this mixture and let it sit undisturbed for about 5 minutes, or until it becomes foamy and alive. This step is crucial — if your yeast doesn’t bubble, it might be time to get a fresh batch.
Step 2: Mix and Knead the Dough
Pour your bubbly yeast mixture into the bowl of a stand mixer fitted with a dough hook. Add the kosher salt, canola oil, bread flour, whole wheat flour, and cocoa powder. Start mixing on low speed, just enough to incorporate all ingredients. Then crank it up to medium and knead for 5 to 10 minutes. You want a dough that’s slightly sticky but elastic enough that it bounces back when you poke it. If it’s too wet, sprinkle in a bit more flour as you go — this process builds gluten and develops that nice bread texture.
Step 3: First Rise
Once kneaded, cover your dough with a clean towel and place it in a warm spot. Patience here will reward you with fluffy bread — let it rise until it doubles in size, roughly an hour. This gentle rise allows the flavors to meld and the structure to develop.
Step 4: Shape and Second Rise
After the dough has doubled, punch it down to release the air, then divide it into 8 even portions. Shape each piece into a small loaf or roll, whichever suits your style. Lightly dust a baking sheet with cornmeal to prevent sticking and add texture. Set your shaped dough on the sheet, cover again, and let it rise for another 30 to 45 minutes until they puff up nicely.
Step 5: Bake to Perfection
Preheat your oven to 350°F (175°C). Bake your loaves for 20 to 25 minutes. You’ll know they’re done when tapping the bottoms gives a hollow sound — that’s the sign of perfectly baked bread with a tender crumb and crispy crust. Once out of the oven, let them cool on a wire rack to avoid sogginess at the bottom.
How to Serve Outback Steakhouse Bread Recipe
Garnishes
Serving this bread warm with a pat of whipped butter or honey butter instantly elevates the experience. The creamy, melting butter seeps into the tender crumb, enhancing the sweetness and richness that this recipe delivers. You can also sprinkle a tiny pinch of sea salt on top of the buttered bread for a delightful contrast.
Side Dishes
This Outback Steakhouse Bread Recipe is a star sidekick to any hearty meal. It pairs beautifully with steak (of course!), soups, chili, and even a fresh salad. Its rich sweetness makes it an excellent vehicle for soaking up sauces and gravies.
Creative Ways to Present
For a fun twist, try slicing these rolls and turning them into mini sandwich buns filled with your favorite deli meats or roasted vegetables. Another great idea is to toast the bread slices lightly and brush them with garlic butter for a quick garlic bread-style treat that’s bound to wow guests.
Make Ahead and Storage
Storing Leftovers
To keep your Outback Steakhouse Bread fresh, store any leftovers tightly wrapped in plastic wrap or in an airtight container at room temperature. The bread will stay wonderfully soft and edible for up to 3 to 4 days. This span gives you enough time to enjoy multiple meals or snacks.
Freezing
If you want to keep this bread longer, it freezes beautifully. Wrap individual loaves or rolls in plastic wrap, then place them inside a freezer bag or airtight container. They can be frozen for up to 3 months without losing their signature texture and flavor. Just thaw at room temperature when you’re ready.
Reheating
To bring your bread back to life after storage or freezing, gently reheat in a 300°F oven for 10 to 15 minutes, or pop slices into a toaster for a warm, slightly crisp finish. This method refreshes the loaf’s soft interior and slightly crusty exterior just like fresh from the oven.
FAQs
Can I substitute whole wheat flour with all-purpose flour?
While you can use all-purpose flour, the whole wheat flour adds nuttiness and a heartier texture essential to this bread’s signature taste. Using all-purpose alone might make the bread lack some depth, but it will still be tasty.
Can I make this bread without a stand mixer?
Absolutely! You can mix and knead the dough by hand on a floured surface. It will require a bit more elbow grease, but the results will be just as delicious. Knead for about 10-15 minutes until the dough is elastic and bounces back when poked.
Why is there cocoa powder in the recipe?
The unsweetened cocoa powder adds a subtle richness and color to the bread without imparting a chocolate taste. It helps replicate the iconic deep brown shade and complex flavor profile that the Outback Steakhouse bread is known for.
How important is the water temperature?
Water temperature is key for activating the yeast correctly. Too hot and you can kill the yeast; too cold and it won’t activate properly. Aim between 105°F and 110°F for the ideal start.
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast, but reduce the amount slightly (typically by about 25%) since it’s more potent. Also, you can mix instant yeast directly with the dry ingredients without proofing it first.
Final Thoughts
This Outback Steakhouse Bread Recipe is more than just a copycat—it’s a heartfelt homage to one of the most comforting and memorable breads. Once you try making this at home, you’ll find it’s incredibly rewarding to pull warm, aromatic rolls from your oven that taste just like the ones you love at the restaurant. Gather your ingredients, roll up your sleeves, and enjoy baking something that becomes a staple at your table as quickly as it did at mine!
“`
Print
Outback Steakhouse Bread Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 15 minutes
- Yield: 8 servings
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This homemade Outback Steakhouse Bread recipe delivers the signature soft, slightly sweet rolls with a subtle hint of cocoa, perfect for serving warm alongside your favorite meals. The bread combines whole wheat and bread flours with molasses, honey, and cocoa powder to create a rich flavor and tender crumb that’s sure to impress at any table.
Ingredients
Dough Ingredients
- 1 ½ cups warm water (105°F to 110°F)
- ¼ cup brown sugar
- ¼ cup honey
- 3 tbsp molasses
- 1 ½ tbsp active dry yeast
- 1 tsp kosher salt
- ¼ cup canola oil
- 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
- Combine the liquids: In a measuring cup, mix warm water, brown sugar, honey, and molasses until blended.
- Activate the yeast: Sprinkle the active dry yeast over the liquid mixture and let it sit for 5 minutes until foamy, indicating the yeast is active.
- Mix the dough ingredients: Pour the yeast mixture into a stand mixer bowl fitted with the dough hook attachment. Add salt, canola oil, bread flour, whole wheat flour, and cocoa powder.
- Incorporate and knead: Mix on low speed until all ingredients are combined, then increase to medium speed and knead for 5 to 10 minutes. Add extra flour as necessary to create a slightly sticky but elastic dough that bounces back when touched.
- First rise: Cover the bowl with a towel and let the dough rise in a warm place until doubled in size, about 1 hour.
- Divide and shape: Punch down the risen dough and divide it into 8 equal portions. Shape each portion into small loaves or rolls.
- Prepare for second rise: Dust a baking sheet with cornmeal and place the shaped loaves on it. Cover and let rise again for 30 to 45 minutes until doubled in size.
- Preheat oven: Set your oven to 350°F (175°C) while the dough completes its second rise.
- Bake the rolls: Bake the loaves for 20 to 25 minutes until the bottoms sound hollow when tapped, indicating they are fully baked.
- Cool and serve: Remove the rolls from the oven and let them cool on a wire rack. Serve warm, optionally with whipped butter or honey butter for added richness.
Notes
- If the dough is too sticky while kneading, add flour a tablespoon at a time until manageable but avoid adding too much to keep the bread soft.
- For enhanced flavor, you can brush the tops of the rolls with melted butter immediately after baking.
- Ensure water temperature is between 105°F and 110°F to properly activate the yeast without killing it.
- Use a kitchen towel or plastic wrap to cover the dough to prevent drying out during rising.
- The cocoa powder adds subtle depth to the bread and does not make it taste like chocolate; it can be omitted if desired for a milder flavor.
