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
Scale
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.
