introduction

This Outback Steakhouse Bread copy makes soft, slightly sweet loaves with a hint of molasses and cocoa. It is easy to follow and uses common ingredients. The bread has a tender crumb and a brown crust.

why make this recipe

You should make this recipe because it is simple and tastes like the restaurant version. It uses pantry ingredients and needs only one rise. The bread is nice with soup, salad, or a steak dinner.

how to make Outback Steakhouse Bread

Follow the step-by-step directions below. Use warm water so the yeast wakes up. Mix wet and dry ingredients, knead gently, let the dough rise, shape, and bake. The process is straightforward and forgiving.

Ingredients :

1 ½ Cups Warm Water, 1 ½ Cups Whole Wheat Flour, 2 ½ Cups Bread Flour, 1 ½ Tablespoon Dry Yeast, ¼ Cup Brown Sugar, 3 Tablespoons Molasses, ¼ Cup Honey, 3 Tablespoons Cocoa Powder, 1 Teaspoon Kosher Salt, ¼ Cup Canola Oil, 2 Tablespoons Cornmeal (for dusting)

Directions :

Start by adding brown sugar to the warm water.
Add yeast to the mixture and let it rise for a few minutes.
Add molasses to the yeast mixture.
Pour honey into the mix.
In a separate bowl, add bread flour along with whole wheat flour.
Add cocoa powder to the flour mix.
Top off the flour mix with some salt.
Add olive oil to the same.
It’s time to make the dough, so gently mix the ingredients and knead.
Allow the dough to rise for at least one hour.
Divide the dough into two equal portions.
Now, dust the baking tray with cornmeal.
Shape the dough balls into logs and place them on the baking tray.
There is it! Your Outback Steakhouse Bread is ready to serve.

how to serve Outback Steakhouse Bread

Serve warm or at room temperature. Slice and spread butter, honey, or jam. It goes well with soups, salads, and grilled meats. Toast slices for breakfast or sandwiches.

how to store Outback Steakhouse Bread

Cool the bread fully before storing. Keep at room temperature in a bread box or airtight bag for 2–3 days. For longer storage, slice and freeze in a sealed bag for up to 3 months. Thaw slices at room temperature or toast from frozen.

tips to make Outback Steakhouse Bread

Use warm water (about 105–115°F) to activate yeast.
Do not add too much flour while kneading; the dough should be slightly tacky.
Let the dough rise in a warm, draft-free place.
Check the loaf for doneness by tapping the bottom; it should sound hollow.
Brush with a little melted butter after baking for a soft crust.

variation (if any)

Use all bread flour instead of adding whole wheat for a lighter loaf.
Replace canola oil with olive oil for a different flavor.
Add sesame or poppy seeds on top before baking.
For a sweeter loaf, add a little extra honey or brown sugar.

FAQs

Q: How long does the dough need to rise?
A: Let it rise about one hour or until doubled in size.

Q: Can I use instant yeast instead of dry yeast?
A: Yes. If using instant yeast, mix it with the dry ingredients and skip the proofing step in water.

Q: What oven temperature should I use?
A: Preheat the oven to 375°F (190°C) for most similar bread loaves. Adjust time if needed.

Q: Can I make this bread in a bread machine?
A: Yes. Add ingredients in the order your machine recommends and use the dough or basic cycle.

Q: Why is there cocoa powder in the recipe?
A: Cocoa adds the deep brown color and slight depth of flavor without making the bread chocolatey.

Conclusion

If you want another clear recipe reference for this style of molasses bread, see this Outback Bread Recipe (Sweet Molasses Bread) – Milk and Pop: Outback Bread Recipe (Sweet Molasses Bread) – Milk and Pop