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 rash and only at the restaurant, we were entranced by its earthy nuance of tacky and soft 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.
- Quick 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!
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) – Provide 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 – Works to make sure everything is sweet without being too sweet; it accentuates the overall flavor.
- Caramel or brown food coloring (optional) — Makes the bread even darker, like restaurant-style.
- Cornmeal (for dusting) — Prevents sticking and provides a bit of crunch on the crust.
How to Make Outback Steakhouse Bread
- Activate the Yeast – Combine warm water and yeast (122°F – 158°F) 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 briefly, 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. Form each 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. So serve warm with butter and enjoy!
Serving Suggestions
- Classic with Butter — Spread the warm slices with soften butter and pretend you went Outback!
- Pair with Soups & 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 — BEAT the dough for 8–10 minutes at least and let gluten develop, that lovely, chewy yet soft texture you want in your bread.
- 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).
- Store for Freshness — Tight wrap the leftovers in plastic wrap or place in an airtight container to ensure softness for 3 days. You can even freeze the loaves for more long-term storage!
Storage Directions
- Room Temperature: Store tightly wrapped in plastic wrap or in a sealed container for up to 3 days, until soft and fresh.
- 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.
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.
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 warm water and yeast (122°F – 158°F) 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 briefly, 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. Form each 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. So serve warm with butter and enjoy!
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