If you’ve ever savored the iconic, warm, and buttery loaves served at your favorite steakhouse, then you will absolutely adore making this Outback Steakhouse Bread Recipe right in your own kitchen. This bread captures that perfect balance of rich, slightly sweet flavor with a tender, soft crumb and just the right amount of chewiness—a true crowd-pleaser every single time. The secret lies in a combination of wholesome ingredients like molasses and cocoa powder that give the bread its signature depth and color, making it a delightful side for any meal or simply wonderful on its own. I’m so excited to share how you can bring that classic Outback Steakhouse experience to your table with ease and a little love!
Ingredients You’ll Need
Gathering the right ingredients is the first step to nailing this Outback Steakhouse Bread Recipe. Each component plays an essential role—from the sweetness and moisture to the beautiful color and texture that make these loaves unforgettable.
- Warm water (1 ½ cups): Perfectly warm to activate the yeast and help the dough rise properly.
- Brown sugar (¼ cup): Adds a subtle sweetness and aids in the moisture retention of the bread.
- Honey (¼ cup): Infuses natural sweetness with a smooth, floral note that complements the molasses.
- Molasses (3 tbsp): The secret to the deep, rich flavor and the dark, beautiful color characteristic of the bread.
- Active dry yeast (1 ½ tbsp): The magical ingredient that makes the dough rise and become airy.
- Kosher salt (1 tsp): Balances the flavors and strengthens the gluten structure.
- Canola oil (¼ cup): Helps keep the bread tender and adds moisture without overpowering flavor.
- Bread flour (2 ½ cups): Provides structure and a chewy, satisfying bite to the bread.
- Whole wheat flour (1 ½ cups): Adds earthiness and enhances nutrition while contributing to the perfect texture.
- Unsweetened cocoa powder (3 tbsp): Gives the bread that signature dark color and subtle richness without any chocolate sweetness.
- Cornmeal (1 to 2 tbsp): Used for dusting the pan to prevent sticking and add a delightful texture to the bottom crust.
How to Make Outback Steakhouse Bread Recipe
Step 1: Activate the Yeast
Begin by combining warm water, brown sugar, honey, and molasses in a measuring cup. This mixture offers the perfect environment for the yeast to wake up and get busy. Sprinkle the active dry yeast over this sweet liquid blend and let it sit for about 5 minutes until it becomes foamy—this is your sign that the yeast is alive and ready to work its magic on your dough.
Step 2: Mix the Dough Ingredients
Pour the activated yeast mixture into the bowl of a stand mixer fitted with a dough hook. Add kosher salt, canola oil, bread flour, whole wheat flour, and cocoa powder next. Starting on low speed, mix all the ingredients gently just until combined, ensuring the dry ingredients are evenly moistened and the starches begin to absorb hydration without deflating the yeast foam too early.
Step 3: Knead the Dough
Increase your mixer’s speed to medium and let it knead the dough for 5 to 10 minutes. This process develops the gluten network, essential for the bread’s lovely chewiness. Don’t hesitate to add a little extra flour if the dough feels too sticky—it should be elastic and soft, bouncing back when you gently press it with your finger. This tactile test ensures your bread will have the ideal crumb structure once baked.
Step 4: First Rise
Cover the bowl with a clean towel and set it aside in a warm spot. Let the dough rise until it doubles in size, typically about 1 hour. This rise creates those wonderful air pockets inside the bread, making each bite light and fluffy.
Step 5: Shape the Loaves
Once risen, punch the dough down to release excess air and turn it onto a floured surface. Divide it into 8 equal portions, then shape each piece into a small loaf or roll shape—whatever you prefer! This step is your chance to personalize your bread’s look and style.
Step 6: Second Rise
Dust a baking sheet with cornmeal to prevent sticking and place your shaped loaves on it, leaving enough space between them to expand. Cover once again and let them rise for another 30 to 45 minutes until they puff up and double in size. This final proofing guarantees a soft, pillowy interior after baking.
Step 7: Bake to perfection
Preheat your oven to 350°F (175°C). Bake the loaves for 20 to 25 minutes until they turn a rich brown and sound hollow when tapped on the bottom. That hollow sound means your bread is perfectly baked through without being dry.
Step 8: Cooling and Serving
Remove the bread from the oven and let it cool on a wire rack. Cool slightly but serve warm to enjoy the full effect of that scrumptious crust and tender performance inside. For an authentic experience, pair the bread with whipped butter or honey butter.
How to Serve Outback Steakhouse Bread Recipe
Garnishes
Though these loaves are delicious on their own, a spread of whipped honey butter or a sprinkle of flaky sea salt on top just before serving can elevate the flavors to new heights. These simple garnishes enhance the natural sweetness and add a touch of luxury to every bite.
Side Dishes
This bread shines most when paired with hearty, comforting dishes. Think savory steaks, creamy soups, or salads with bold vinaigrettes. It’s a perfect companion to anything you’d find at Outback Steakhouse, and it’s remarkable how that warm bread rounds out each meal with familiar, homey goodness.
Creative Ways to Present
Try slicing the loaves and serving with a charcuterie board for an unexpected twist or use the bread to soak up rich gravies and sauces in a family-style dinner. You can even make mini sandwiches with leftover bread, layering your favorite meats and cheeses for an irresistible snack.
Make Ahead and Storage
Storing Leftovers
To keep your Outback Steakhouse Bread Recipe fresh, store leftover loaves in a bread box or airtight container at room temperature. This will maintain the soft crust and tender crumb for up to two days—perfect for enjoying without compromising texture.
Freezing
If you’ve made extra bread and want to save some for later, wrap tightly in plastic wrap and place inside a freezer-safe bag. Frozen bread can last up to three months and retain its wonderful qualities when thawed properly.
Reheating
To bring the bread back to life after storage or freezing, warm it in a preheated oven at 300°F (150°C) for about 10 minutes. This refreshes the crust and brings back that fresh-baked aroma you crave, making every bite feel like it was just made.
FAQs
Can I substitute molasses with something else?
Molasses provides a unique depth of flavor and the signature dark color in this bread. While you can try using dark brown sugar or maple syrup, keep in mind the bread’s taste and appearance may change slightly. For the true Outback Steakhouse Bread Recipe, sticking to molasses is best.
Is it necessary to use both bread flour and whole wheat flour?
Yes, using both flours balances structure and flavor. Bread flour gives the bread its chewy texture and rise, while whole wheat flour adds nuttiness and a wholesome dimension. You can experiment with ratios, but this combination delivers the best results.
Why is cocoa powder included in a bread recipe?
The cocoa powder is unsweetened and used primarily to deepen the bread’s color and add subtle richness. It does not make the bread taste like chocolate but contributes to that beautiful dark brown crust that’s characteristic of Outback’s famous bread.
Can I make this bread by hand without a stand mixer?
Absolutely! You can mix the dough ingredients in a large bowl and knead by hand on a floured surface for about 10 to 15 minutes until smooth and elastic. It takes a little elbow grease but yields equally delicious results.
What’s the best way to know when the bread is done baking?
Baking time can vary slightly depending on your oven. The best test is tapping the bottom of the loaf — if it sounds hollow, it’s done. Also, the loaves should have a deep golden-brown color and feel light when lifted.
Final Thoughts
Making the Outback Steakhouse Bread Recipe at home is one of those wonderfully satisfying cooking experiences that fills your kitchen with irresistible aromas and your heart with pride. It pairs beautifully with so many meals or stands perfectly on its own with just a pat of butter. Don’t hesitate to try this recipe—you’ll have everyone asking for seconds and wondering where you bought this mouthwatering bread. It’s comfort food made truly special, and I can’t wait for you to discover it too!
Print
Outback Steakhouse Bread Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 small loaves
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This copycat recipe recreates the famous Outback Steakhouse Bread, known for its rich, slightly sweet flavor and soft, fluffy texture with a hint of cocoa. Perfectly balanced with molasses, honey, and a mix of bread and whole wheat flour, these small loaves are delicious served warm with butter.
Ingredients
Liquid Ingredients
- 1 ½ cups warm water (105°F to 110°F)
- ¼ cup brown sugar
- ¼ cup honey
- 3 tbsp molasses
- ¼ cup canola oil
Dry Ingredients
- 1 ½ tbsp active dry yeast
- 1 tsp kosher salt
- 2 ½ cups bread flour (plus more as needed)
- 1 ½ cups whole wheat flour (plus more as needed)
- 3 tbsp unsweetened cocoa powder
- 1 to 2 tbsp cornmeal (for dusting the pan)
Instructions
- Prepare the yeast mixture: In a measuring cup, combine the warm water, brown sugar, honey, and molasses. Sprinkle the active dry yeast over the mixture and let it sit for about 5 minutes until it becomes foamy, indicating the yeast is active.
- Combine ingredients in mixer: Pour the foamy yeast mixture into a stand mixer bowl fitted with a dough hook. Add the kosher salt, canola oil, bread flour, whole wheat flour, and unsweetened cocoa powder.
- Mix and knead the dough: Start mixing on low speed until all ingredients are incorporated. Then increase to medium speed and knead for 5 to 10 minutes, adding additional flour as needed to reach a slightly sticky, elastic dough that bounces back when touched.
- First proof: Cover the dough with a clean towel and let it rise in a warm spot until doubled in size, about 1 hour.
- Shape the dough: Punch down the risen dough and divide it into 8 equal portions. Shape each portion into small loaves or rolls.
- Second proof: Dust a baking sheet with cornmeal and place the shaped loaves on it. Cover the loaves and let them rise again for 30 to 45 minutes until doubled in size.
- Preheat oven: While the dough is rising the second time, preheat your oven to 350°F (175°C).
- Bake the bread: Bake the loaves for 20 to 25 minutes, or until they sound hollow when tapped on the bottom and are nicely browned.
- Cool and serve: Remove from oven and let the bread cool on a wire rack. Serve warm with whipped butter or honey butter for the best taste experience.
Notes
- Use warm water between 105°F and 110°F to properly activate the yeast without killing it.
- If the dough is too sticky during kneading, add bread flour a tablespoon at a time until the desired texture is reached.
- Cocoa powder adds a subtle depth of flavor and rich color; use unsweetened for this effect.
- Letting the dough rise twice is essential for a light, fluffy texture.
- Dusting the baking sheet with cornmeal prevents sticking and adds a slight crunch to the bottom crust.
- These small loaves freeze well; thaw and warm before serving.
