Outback Steakhouse Bread Recipe

Introduction

This Outback Steakhouse Bread recipe recreates the beloved soft, slightly sweet, and dark-colored bread you enjoy at your favorite restaurant. It’s rich in flavor and perfect for pairing with meals or enjoying on its own.

Ingredients

• 2 ½ cups warm water (110°F / 43°C)
• ¼ cup vegetable oil
• ½ cup honey
• 2 tablespoons molasses
• 3 ½ cups whole wheat flour
• 3 tablespoons cocoa powder
• 1 teaspoon salt
• 2 tablespoons active dry yeast
• 2 ½ to 3 cups bread flour
• Cornmeal (for dusting)

Instructions

1. Step 1: Activate the yeast by combining 1 cup warm water, 2 ¼ teaspoons active dry yeast, and 1 tablespoon honey in a large bowl. Stir gently and let sit for 5–10 minutes until foamy.
2. Step 2: Add ¼ cup molasses, 3 tablespoons cocoa powder, 1 cup whole wheat flour, 2 cups bread flour, and 1 teaspoon salt to the yeast mixture. Mix until a sticky dough forms, adding warm water one tablespoon at a time if too dry.
3. Step 3: Knead the dough on a floured surface for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1–2 hours until doubled.
4. Step 4: Punch down the dough and divide into two loaves or 8–10 rolls. Shape and place on cornmeal-dusted baking sheets. Cover and let rise 30–45 minutes more.
5. Step 5: Preheat oven to 350°F. Bake loaves for 25–30 minutes, rolls for 15–20 minutes, until hollow sounding when tapped. Cool at least 10 minutes before slicing.

Tips & Variations

• Substitute maple syrup for honey for a vegan-friendly option with mild sweetness.
• Use all-purpose flour instead of bread flour for a softer texture.
• Avoid blackstrap molasses as it’s too bitter; regular molasses works best.
• If out of honey and molasses, mix brown sugar with a little warm water as a sweetener.
• Add 1 tablespoon vital wheat gluten to flour for a lighter, chewier bread.
• Place the dough bowl near a warm spot or inside a turned-off warm oven to speed yeast activation and rising.

Storage

Store the bread in an airtight container or a bread box at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months. To reheat, warm slices in a toaster or oven until soft and fragrant.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bread without cocoa powder?

The cocoa powder gives the bread its signature dark color and subtle flavor. Omitting it will result in a lighter loaf and a slightly different taste, but the bread will still be delicious.

How do I know if my yeast is still good?

When mixed with warm water and a bit of honey, the yeast should become foamy and bubbly within 5–10 minutes. If it doesn’t foam, the yeast may be expired or inactive and should be replaced for successful rising.

Outback Steakhouse Bread Recipe

Print Recipe

★★★★★

4.9 from 138 reviews

Recreate the iconic Outback Steakhouse Bread at home with this easy-to-follow recipe. Featuring a rich blend of whole wheat and bread flours, molasses, honey, and a hint of cocoa powder, this bread boasts a deep color, subtle sweetness, and a soft, chewy texture perfect for any meal.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 2 hours 45 minutes
• Yield: 2 loaves or 8–10 rolls 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Yeast Activation

• 2 ¼ teaspoons active dry yeast
• 1 cup warm water (110°F / 43°C)
• 1 tablespoon honey

Dough

• ¼ cup molasses
• 2 tablespoons cocoa powder
• 1 cup whole wheat flour
• 2 cups bread flour
• 1 teaspoon salt
• Additional warm water as needed (up to 1 cup)

Dusting

• Cornmeal for dusting

Instructions

1. Activate the Yeast for a Perfect Rise: In a large mixing bowl, combine 1 cup of warm water (around 110°F), 2 ¼ teaspoons of yeast, and 1 tablespoon of honey. Stir gently and let it sit for 5–10 minutes until the mixture becomes foamy. If it doesn’t foam, your yeast might be expired. To help activate the yeast faster in a cold kitchen, place the bowl near a warm oven or a bowl of hot water.
2. Mix the Dough: Once your yeast is foamy, add ¼ cup molasses, 2 tablespoons cocoa powder, 1 cup whole wheat flour, 2 cups bread flour, and 1 teaspoon salt. Mix until a sticky dough forms. If the dough is too dry, add a little more warm water, one tablespoon at a time, until the right consistency is achieved.
3. Knead and First Rise: Transfer the dough onto a lightly floured surface and knead for 8–10 minutes until it becomes smooth and elastic. Then place the dough in a greased bowl, cover with a towel, and let it rise for 1–2 hours until it doubles in size. For faster rising, place the bowl in a slightly warm (turned off) oven with the door closed.
4. Shape the Loaves and Second Rise: Once doubled in size, punch down the dough and divide it into two loaves or 8–10 rolls. Shape them accordingly and place them on a baking sheet lined with cornmeal. Cover and allow to rise again for 30–45 minutes.
5. Bake to Perfection: Preheat your oven to 350°F (175°C). Bake the loaves for 25–30 minutes or rolls for 15–20 minutes until they sound hollow when tapped. Remove from the oven and let cool for 10 minutes before slicing. Serve warm with whipped honey butter for the authentic Outback Steakhouse experience.

Notes

• You can substitute maple syrup for honey for a vegan-friendly option.
• Use all-purpose flour instead of bread flour if needed, though the texture will be softer.
• Avoid blackstrap molasses as it is too bitter; use regular molasses instead.
• If out of honey and molasses, mix brown sugar with a little warm water as a substitute.
• To achieve a lighter texture, add 1 tablespoon of vital wheat gluten to the flour mix.
• Make sure yeast is fresh and active for proper rise.
• Placing the dough in a warm environment helps speed up rising.

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