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Outback Steakhouse Bread Copycat

Irresistible Outback Steakhouse Bread Copycat You’ll Love

This Outback Steakhouse Bread Copycat recipe is a delightful blend of honey, molasses, and wholesome flours that brings a touch of restaurant charm to your kitchen.
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Prep Time 20 minutes
Cook Time 25 minutes
Rising Time 1 hour
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Snacks
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup warm water Use lukewarm water for optimal fermentation.
  • 2 cups whole wheat flour Provides structure and nutty flavor.
  • 1 cup bread flour Adds gluten for chewiness.
  • 2 teaspoons dry yeast Ensure it’s fresh for optimal rise.
  • 2 tablespoons brown sugar Adds moisture; can substitute with white sugar.
  • 2 tablespoons molasses Gives a rich taste and dark color.
  • 2 tablespoons honey Adds natural sweetness and moisture.
  • 1 tablespoon cocoa powder Use unsweetened cocoa powder only.
  • 1 teaspoon kosher salt Enhances flavors.
  • 2 tablespoons canola oil Keeps the bread moist.
For Baking
  • 2 tablespoons cornmeal For dusting the baking tray.

Equipment

  • Mixing Bowl
  • baking tray
  • Wire racks
  • whisk
  • Measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine warm water and brown sugar, stirring until dissolved. Sprinkle dry yeast over the surface and let it sit for about 5 minutes.
  2. Add molasses and honey to the bowl, mixing thoroughly until well combined.
  3. In a separate bowl, whisk together the whole wheat flour, bread flour, cocoa powder, and kosher salt.
  4. Gradually add the dry mixture into the wet ingredients while incorporating canola oil. Mix until a dough forms, then knead for about 8 minutes.
  5. Place the kneaded dough in a greased bowl, covering it with a damp cloth. Allow it to rise for approximately 1 hour.
  6. Punch down the risen dough, divide it into two portions, and shape each into logs, approximately 12 inches long.
  7. Dust a baking tray with cornmeal and place the shaped logs on the tray.
  8. Cover the logs with a cloth and let them rest for about 20 minutes.
  9. Preheat your oven to 180°C (350°F). Bake the logs for about 25 minutes, or until golden brown.
  10. Remove the bread from the oven and let it cool on wire racks for at least 10 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 120kcalCarbohydrates: 22gProtein: 3gFat: 2gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gSodium: 150mgPotassium: 200mgFiber: 2gSugar: 4gCalcium: 2mgIron: 6mg

Notes

This bread is perfect for serving with honey butter or alongside soups and salads. Store in an airtight container for up to 3 days, or freeze for longer storage.

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