This Outback Steakhouse Bread is a crowd pleaser appetizer at the restaurant that is a harmonious balance of sweetness and texture. Dark in color and the slightest bit chewy, this honey-wheat bread goes down so well with a good smear of butter.
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Copycat Outback Steakhouse Bread Recipe
I have always loved warm, fresh-baked bread, but Outback Steakhouse Bread reminds me of early date nights with my husband. The first time we tried it at the restaurant, we were entranced by its earthy flavor and soft, slightly chewy texture. It didn't take long for me to be inspired to create it at home, to bring a bit of that experience into our kitchen.
After some trial-and-error with multiple batches (and lots of taste-testing with my husband), I finally found the ideal homemade iteration. The molasses and honey and whole wheat flour lend just that signature darker flavor, while a little cocoa powder deepens its color. Since then, this bread has become a permanent fixture in our house-mainly for indulgent nights in, when we want a top-notch restaurant experience without leaving the house!
Why You'll Love This Recipe
- Authentic Flavor - this bread is the perfect home replica of the signature sweetness and hearty texture of Outback Steakhouse's famous loaf.
- Simple to Make - With humble ingredients and simple steps, you can bake this bread fresh at home without any fancy techniques.
- Wonderful with Any Meal - This bread is hugely versatile and can be served as an appetizer with butter, next to a hearty soup or as the base for a sandwich.
- Bring The Outback Home - There is nothing like the warm comfort of Outback Steakhouse, and now you can enjoy it anytime in your own kitchen, ideal for date night in, or impressing houseguests!
- No Fancy Equipment Needed: You won't be needing any fancy equipment for this recipe: these loaves are baked on a baking sheet and if you don't have a stand mixer, kneading the dough by hand is perfectly doable.
Main Ingredients
- Warm Water - Jump starts the yeast and helps make the right consistency for the dough.
- Active Dry Yeast - Leavens the bread and gives it a light, airy crumb.
- Honey - Provides sweetness and helps keep the bread tender.
- Molasses - Provides the bread with its distinctive dark color and deep, rich flavor.
- Butter (or Oil) - Provides moisture and richness for the dough.
- Whole Wheat Flour - Adds a robust texture and subtle nuttiness.
- Bread Flour (or All-Purpose Flour) - Provides a soft yet chewy structure.
- Unsweetened Cocoa Powder - Adds a rich dark brown hue and subtle richness.
- Salt - Balances the sweetness and enhances the overall flavor.
- Flour or Cornstarch (for dusting) - A light dusting over the loaves gives them that classic matte finish; cornstarch makes the crust a little softer.
How to Make Outback Steakhouse Bread
- Activate the Yeast - Combine the warm water (105-110°F / 40-43°C) and yeast in a mixing bowl. Let it rest for 5 minutes or until foamy.
- Mix Wet Ingredients - Add honey, molasses and melted butter, mixing until combined.
- Combine Dry Ingredients - Whisk whole wheat flour, bread flour, cocoa powder, and salt in a separate bowl to ensure even distribution.
- Form the dough - Slowly add the dry ingredients to the wet mixture, stirring until a shaggy dough forms.
- Knead the Dough - Turn the dough out onto a floured surface and knead for 8-10 minutes, until smooth and elastic. If the dough is sticky, scatter a little more flour as necessary.
- First Rise - Transfer dough to a greased bowl, cover with a clean towel and allow to rise in a warm place for 60-90 minutes, or until doubled in size.
- Form the Loaves - Punch down the dough and divide it into 2 equal pieces. Shape each piece into an oblong loaf and place them on a lined baking sheet.
- Second Rise - Cover the loaves with a towel and let them rise for about 30-45 minutes, until slightly puffy.
- Bake - Preheat the oven to 375°F (190°C). Lightly flour the loaves (or cornstarch, if you want it softer crust). Bake for 20-25 minutes until the bread is firm and sounds hollow when tapped.
- Cool & Serve - Allow the bread to cool for a minimum of 10 minutes before slicing. Serve warm with butter and enjoy!
Serving Suggestions
- Classic with Butter - Spread the warm slices with softened butter and pretend you went Outback!
- Pair with Soup & Stew - Serve it next to a big bowl of hearty soup or stew and soak in all the delicious flavors.
- Make a Sandwich - Use it as the foundation for deli-style sandwiches, particularly with roasted turkey, or grilled chicken.
- Sweet Treat - Toast a slice and drizzle with honey or Nutella for a deliciously sweet snack.
Tips
- Use Warm Water (Not Hot!) - The water is around 105-110°F (40-43°C) to wake the yeast without killing it.
- Knead Well - Knead the dough for at least 8-10 minutes so the gluten develops; that's what gives the bread its chewy yet soft texture.
- Let it rise enough - Give each rise its due time; rushing through this can lead to dense bread.
- Check for Doneness - Gently tap the bottom of the baked loaf; if it sounds hollow, take it out! When in doubt, grab a thermometer: The internal temp should be 190-200°F (88-93°C).
- Cool on a rack: Cool 5 minutes, then transfer to a cooling rack to cool completely (otherwise the bottoms will get soggy).
- Create a warm rise spot: If your kitchen is cool, an easy way to create a perfect spot for your bread to rise is to turn your oven to preheat 350F for exactly 60 seconds, then turn the oven off; this will give your oven just a bit of warmth, and it helps to encourage the bread dough to rise.
Storage Directions
- Room Temperature: Store tightly wrapped in plastic wrap or in a sealed container to keep it soft and fresh for up to 3 days.
- Refrigeration (Bad Idea): Do not refrigerate; this makes the bread dry out faster. Reheat as necessary before serving.
- Freezing: Wrap the loaves with plastic wrap and put in a freezer bag. Can be frozen for up to 3 months; thaw at room temperature and reheat.
- Reheating from frozen: To reheat, place into preheated oven (300°F) for about 5 to 10 minutes, or until it heats through.
- Freezing unbaked dough: To freeze the unbaked dough, divide and shape it, then freeze one loaf before the final proof; wrap it well once firm, and when you're ready to bake, thaw it overnight in the refrigerator, then let it finish proofing at room temperature until puffy before baking.
Make It Into Rolls
Additionally, this recipe can be formed into individual rolls rather than whole loaves, which makes them simple to serve as a side dish or appetizer at home.
- Dinner Rolls: After the first rise, divide the dough into 8 (large), 12 (medium) or 18 (small) pieces, shape each piece into a ball by stretching dough over itself and pinching the edges together, and place them into a lined baking dish.
- Mini Loaf Rolls: Using your hands or a rolling pin, flatten each piece into a rectangle, roll into a cylinder, and pinch to close; place on a lined baking sheet, lightly coating the bottom with cornmeal, and let rise for 40 minutes more or until rolls almost double and look puffy and light. Bake rolls at 375°F for about 15 to 20 minutes, until they sound hollow when tapped.
Frequently Asked Questions
Outback bread is a semisweet loaf made with a mix of whole wheat and bread flour, and spiced with honey and molasses, and colored with cocoa powder for its distinctive hue. It has a soft, slightly chewy quality with a mildly sweet, earthy flavor.
Dense bread is often a result of under-kneading, insufficient time to rise or improper flour-to-water ratio which stops gluten and air pockets from forming correctly. Make sure to knead the dough well and allow it to rise completely in order to achieve a light, fluffy texture.
The only thing Outback bread has in common with pumpernickel is its color; pumpernickel uses rye flour as the main ingredient and has a heartier, tangier flavor. Outback's is soft, slightly sweet and made with wheat flour instead of rye.
Yes, you can use all-purpose flour in this recipe. It gives a slightly softer crumb and a more tender crust than bread flour.
Use Dutch-processed cocoa powder to make Outback bread darker and richer. Bread made using plain, unsweetened cocoa powder will still be rich brown, but it won't be black.
Although standard or light molasses would do, I prefer to use robust molasses. Blackstrap molasses can be bitter, so I don't recommend it.
Of course. Knead for 8-10 minutes with a stand mixer, or 12-15 minutes by hand, until the dough feels smooth and slightly tacky.
If you tried this Outback Steakhouse Bread or any other recipe on my website, please feel free to leave a 🌟 star rating and let me know how it goes in the 📝 comments below. And remember to tag me on Instagram!
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Recipe
Outback Steakhouse Bread {Copycat}
INGREDIENTS
- 1 cup 240ml warm water (105-110°F / 40-43°C)
- 1 packet active dry yeast
- ¼ cup 60ml honey
- 2 tablespoons 30ml molasses
- 2 tablespoons 28g salted butter, melted
- 1 ½ cups 195 grams whole wheat flour
- 1 ½ cups 190 gr bread flour (or all-purpose flour)
- 2 tablespoons 10 g unsweetened cocoa powder
- 1 teaspoon salt
- Flour or cornstarch for dusting
INSTRUCTIONS
- Activate the Yeast - Combine the warm water (105-110°F / 40-43°C) and yeast in a mixing bowl. Let it rest for 5 minutes or until foamy.
- Mix Wet Ingredients - Add honey, molasses and melted butter, mixing until combined.
- Combine Dry Ingredients - Whisk whole wheat flour, bread flour, cocoa powder, and salt in a separate bowl to ensure even distribution.
- Form the dough - Slowly add the dry ingredients to the wet mixture, stirring until a shaggy dough forms.
- Knead the Dough - Turn the dough out onto a floured surface and knead for 8-10 minutes, until smooth and elastic. If the dough is sticky, scatter a little more flour as necessary.
- First Rise - Transfer dough to a greased bowl, cover with a clean towel and allow to rise in a warm place for 60-90 minutes, or until doubled in size.
- Form the Loaves - Punch down the dough and divide it into 2 equal pieces. Shape each piece into an oblong loaf and place them on a lined baking sheet.
- Second Rise - Cover the loaves with a towel and let them rise for about 30-45 minutes, until slightly puffy.
- Bake - Preheat the oven to 375°F (190°C). Lightly flour the loaves (or cornstarch, for a softer crust). Bake for 20-25 minutes until the bread is firm and sounds hollow when tapped.
- Cool & Serve - Allow the bread to cool for a minimum of 10 minutes before slicing. Serve warm with butter and enjoy!
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