If you’ve ever dined at Outback Steakhouse, you know the real star arrives before your meal does. That warm, slightly sweet brown bread is absolutely irresistible. I’ve watched my family devour basket after basket while waiting for our entrees!
I decided to recreate this restaurant favorite at home. After several attempts, I finally nailed it. This copycat Outback Steakhouse bread tastes exactly like the original. The combination of honey and molasses creates that signature sweetness. The cocoa powder gives it the perfect dark color.
Why I Love This Outback Bread Recipe
Making homemade bread might seem intimidating at first. Trust me, this recipe changed my mind completely. The process is straightforward and forgiving. Even beginner bakers can achieve excellent results.
The flavor profile is what really sets this bread apart. It’s subtly sweet without being dessert-like. The whole wheat flour adds a nutty depth. The cocoa powder contributes richness and color. Together, these ingredients create something truly special.
I also appreciate how well this bread freezes. I often double the recipe and freeze extra loaves. It’s wonderful having homemade bread ready whenever we need it. The texture stays perfect after thawing.
What Makes This Recipe Special
This isn’t just any whole wheat bread. The combination of honey and molasses is key. They work together to create that distinctive Outback flavor. The molasses adds a deeper, richer sweetness than sugar alone could provide.
The cocoa powder might surprise you in a bread recipe. It doesn’t make the bread taste like chocolate. Instead, it adds color and a subtle earthiness. This ingredient is what gives the bread its characteristic dark brown appearance.
Using both whole wheat flour and bread flour creates the ideal texture. The whole wheat provides flavor and nutrition. The bread flour contributes structure and chewiness. Together, they produce a loaf that’s both hearty and tender.
Perfect for Any Occasion
This bread works beautifully with so many meals. I love serving it with soup on cold evenings. The crusty exterior and soft interior make it perfect for dipping. It also complements steak dinners wonderfully.
My kids request this bread for special occasions now. It’s become a family favorite. The aroma while it bakes fills the entire house. That smell alone makes the effort worthwhile.
The recipe yields four small loaves. This is perfect for my family of five. We usually finish three loaves at dinner and save one for breakfast toast. The slightly sweet flavor makes it versatile enough for any meal.
I’ve served this bread to dinner guests many times. Everyone always asks for the recipe. They’re amazed it’s homemade. The fact that it tastes just like Outback’s version always impresses people.
Ingredients, Instructions & Timing
Recipe Timing & Yield
Prep Time: 20 minutes
Rise Time: 55-70 minutes
Cook Time: 40 minutes
Total Time: 2 hours
Servings: 4 loaves (approximately 32 slices)
Difficulty: Moderate
Ingredients Table
| Ingredient | Quantity | Notes |
|---|---|---|
| Warm water | 2 1/2 cups | 110°F (43°C) for yeast activation |
| Vegetable oil | 1/4 cup | Can substitute with canola oil |
| Honey | 1/2 cup | Any variety works well |
| Molasses | 2 tablespoons | Dark, unsulphured recommended |
| Whole wheat flour | 3 1/2 cups | Provides nutty flavor |
| Cocoa powder | 3 tablespoons | Unsweetened, for color |
| Salt | 1 teaspoon | Enhances overall flavor |
| Active dry yeast | 2 tablespoons | Essential for rising |
| Bread flour | 2 1/2-3 cups | Creates structure |
| Cornmeal | For dusting | Prevents sticking |
Step-by-Step Instructions
Step 1: Mix the Wet Ingredients In your stand mixer bowl, combine warm water, vegetable oil, honey, and molasses. Use the dough hook attachment on low speed. Mix until everything is well blended. The mixture should look smooth and uniform.
Step 2: Add Dry Ingredients Add whole wheat flour, cocoa powder, and salt to the wet mixture. Mix on low speed until just combined. Don’t overmix at this stage. The mixture will look thick and sticky.
Step 3: Rest the Dough Cover the bowl with a clean kitchen towel. Let it rest for 10 minutes. This resting period allows the flour to absorb the liquid. It makes the dough easier to work with.
Step 4: Add Yeast and Bread Flour Sprinkle the active dry yeast over the dough. Add bread flour one cup at a time. Mix on medium speed after each addition. Continue until the dough forms an elastic ball. It should pull away from the bowl sides cleanly.
Step 5: Prepare Baking Sheets Line two baking sheets with parchment paper. Sprinkle cornmeal generously over the parchment. This prevents sticking and adds texture to the bottom crust.
Step 6: Shape the Loaves Turn the dough onto a floured surface. Divide it into four equal portions. Shape each portion into an oval loaf. Try to make them roughly the same size for even baking.
Step 7: Rise Time Place the shaped loaves on your prepared baking sheets. Space them well apart as they’ll expand. Cover with a clean kitchen towel. Let rise for 45-60 minutes. They should roughly double in size.
Step 8: Prepare for Baking Preheat your oven to 350°F (175°C). Dust the top of each loaf with additional cornmeal. This creates an authentic appearance.
Step 9: Bake Bake for 40 minutes. The loaves should sound hollow when tapped. The internal temperature should reach 190°F. Use a thermometer to check if you’re unsure.
Step 10: Cool and Serve Remove from the oven immediately. Transfer loaves to a wire cooling rack. Let them cool for at least 15 minutes before slicing. Serve warm with butter.
Tips, Serving Ideas & FAQs
Pro Tips for Perfect Outback Bread
Temperature Matters The water temperature is crucial for this recipe. Use a kitchen thermometer to check. Water that’s too hot kills the yeast. Water that’s too cold won’t activate it properly. Aim for exactly 110°F.
Don’t Rush the Rise Rising time varies based on your kitchen temperature. Warmer rooms speed up the process. Cooler rooms slow it down. The dough should double in size regardless of time. This ensures light, fluffy bread.
Flour Adjustments You might need slightly more or less bread flour. Humidity affects how much flour dough absorbs. Add flour gradually until the dough pulls from the bowl. It should be slightly tacky but not wet.
Check for Doneness A food thermometer takes the guesswork out of baking. Insert it into the center of a loaf. The internal temperature should read 190°F. This ensures the bread is fully cooked inside.
Add Texture For an authentic touch, sprinkle rolled oats on top before baking. Press them gently into the dough. This mimics the restaurant version even more closely.
Serving Suggestions
This bread pairs wonderfully with hearty meals. I love serving it with grilled steak. The sweetness complements savory meat perfectly. It’s also excellent alongside barbecue dishes.
Soup is another fantastic pairing. The bread soaks up broth beautifully. Try it with beef stew or chicken noodle soup. The combination is incredibly satisfying.
For breakfast, toast slices and spread with butter. The slight sweetness makes it delicious with jam. It’s also good with cream cheese. My kids love it with peanut butter.
Storage and Freezing
Room Temperature Storage Place cooled bread in an airtight container. It stays fresh for up to three days. Keep it away from direct sunlight. Room temperature storage maintains the best texture.
Refrigerator Storage You can refrigerate the bread if preferred. Wrap loaves tightly in plastic wrap. This extends freshness to about five days. Let slices come to room temperature before eating.
Freezing Instructions This bread freezes exceptionally well. Wrap whole loaves or individual slices in plastic wrap. Place wrapped bread in freezer bags. Remove as much air as possible. Freeze for up to three months.
Thawing and Reheating Thaw frozen bread overnight in the refrigerator. For faster thawing, leave it at room temperature for several hours. Reheat slices in the toaster. Warm whole loaves in a 300°F oven for 10 minutes.
Frequently Asked Questions
Can I use instant yeast instead of active dry yeast? Yes, instant yeast works perfectly in this recipe. Use the same amount called for. You can mix it directly with the dry ingredients. No need to activate it separately.
Why is my dough too sticky? Humidity levels affect dough consistency. Add bread flour one tablespoon at a time. Mix thoroughly between additions. The dough should be slightly tacky but manageable.
Can I make this without a stand mixer? Absolutely! Mix ingredients in a large bowl with a wooden spoon. Knead the dough by hand for about 10 minutes. It requires more effort but works well.
What can I substitute for molasses? Dark corn syrup or maple syrup can work. However, the flavor will be slightly different. Molasses provides the authentic Outback taste.
How do I know when the bread has risen enough? Press a finger gently into the dough. If the indentation remains, it’s ready. If it springs back quickly, it needs more time.
Copycat Outback Steakhouse Bread
Ingredients
- 2 1/2 cups warm water 110°F/43°C
- 1/4 cup vegetable oil
- 1/2 cup honey
- 2 tablespoons molasses dark, unsulphured
- 3 1/2 cups whole wheat flour
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon salt
- 2 tablespoons active dry yeast
- 2 1/2-3 cups bread flour
- Cornmeal for dusting
Instructions
- In a stand mixer bowl with dough hook attachment, combine warm water, vegetable oil, honey, and molasses on low speed until well blended.
- Add whole wheat flour, cocoa powder, and salt. Mix on low speed until just combined.
- Cover bowl with a clean kitchen towel and let rest for 10 minutes.
- Sprinkle active dry yeast over the dough. Add bread flour one cup at a time, mixing on medium speed after each addition, until dough forms an elastic ball and pulls away from bowl sides.
- Line two baking sheets with parchment paper and sprinkle generously with cornmeal.
- Turn dough onto a floured surface and divide into four equal portions. Shape each into an oval loaf.
- Place loaves on prepared baking sheets, spacing them well apart. Cover with a clean kitchen towel and let rise for 45-60 minutes until doubled in size.
- Preheat oven to 350°F (175°C). Dust the top of each loaf with additional cornmeal.
- Bake for 40 minutes until loaves sound hollow when tapped and internal temperature reaches 190°F.
- Remove from oven and transfer to a wire cooling rack. Cool for at least 15 minutes before slicing. Serve warm with butter.
Notes
Humidity affects flour absorption, so add bread flour gradually until dough is slightly tacky but not wet.
For authentic appearance, sprinkle rolled oats on top before baking.
Store in airtight container at room temperature for up to 3 days, refrigerate for 5 days, or freeze for up to 3 months.
Instant yeast can substitute for active dry yeast in equal amounts.
Can be made without a stand mixer by mixing with wooden spoon and kneading by hand for 10 minutes.
Claude can make mistakes. Please double-check responses.
