There’s nothing quite like the comforting aroma that fills your kitchen when baking a loaf of Outback Steakhouse Bread. This dark, slightly sweet bread brings together nutty whole wheat, rich rye, and a touch of cocoa for color and depth—just like the iconic loaf served at your favorite steakhouse. With a smear of creamy butter melting over a warm slice, this bread instantly transports you to a cozy booth, waiting for your meal to arrive, and trust me: you’ll want to make a double batch for sharing and snacking!
Ingredients You’ll Need
Every ingredient in Outback Steakhouse Bread plays a starring role, working in harmony to create the bread’s distinct flavor, texture, and that gorgeous chocolate-brown color. Don’t worry: the ingredient list looks impressive, but the method is simple and totally approachable, even for beginner bread bakers.
- Warm water (1 cup, about 110°F): The perfect temperature helps activate the yeast without killing it—let your finger comfortably rest in it.
- Active dry yeast (2 teaspoons): This is your bread’s rising power, ensuring lofty, soft loaves.
- Molasses (1/4 cup): For that classic sweetness and deep color—use unsulphured for best flavor.
- Honey (2 tablespoons): Adds mellow sweetness and aids browning for a beautiful crust.
- Unsalted butter, melted (2 tablespoons): Contributes softness and extra richness with every bite.
- Bread flour (1 1/2 cups): The backbone of structure, making your loaf chewy yet light.
- Whole wheat flour (1 cup): Provides heartiness and signature earthy flavor.
- Rye flour (1/2 cup): For that bold, nutty undertone typical of Outback Steakhouse Bread.
- Salt (1 teaspoon): Enhances flavors and keeps the bread from tasting flat.
- Unsweetened cocoa powder (1 tablespoon): Gives the bread its dramatic color and complexity of flavor—don’t worry, it’s not chocolatey!
- Cornmeal (2 tablespoons, for dusting): Sprinkled on the baking sheet, it keeps loaves from sticking and gives a rustic touch.
- Butter, for serving (optional): There’s nothing like a generous swipe of butter on a warm slice to finish it all off.
How to Make Outback Steakhouse Bread
Step 1: Wake Up the Yeast
Start by whisking together warm water and active dry yeast in a large bowl. Let it rest for 5 to 10 minutes. You’ll know it’s ready when the surface becomes a little foamy and bubbly—the yeast is alive and kicking, which is the secret to fluffy Outback Steakhouse Bread.
Step 2: Mix in Sweetness and Fat
Next, stir in the molasses, honey, and melted unsalted butter. These ingredients not only sweeten your bread but also ensure it bakes up soft and tender. The molasses in particular will start transforming your mixture into that iconic steakhouse bread color.
Step 3: Whisk Dry Ingredients
In a separate bowl, whisk together bread flour, whole wheat flour, rye flour, salt, and cocoa powder. Each flour adds its own character, while the cocoa powder lends a deep color without making it taste like dessert.
Step 4: Bring Dough Together
Gradually add the dry mixture to the wet, stirring as you go. The dough will begin to form and pull away from the sides of the bowl. Dust a clean surface with flour and knead the dough for 8 to 10 minutes until it’s smooth and elastic. This hands-on time is what gives Outback Steakhouse Bread its chewy, satisfying crumb.
Step 5: First Rise
Place your kneaded dough into a greased bowl, cover it with a towel, and let it rest in a warm spot for an hour. During this gentle nap, the dough will double in size, making it airy and light as a cloud.
Step 6: Shape and Second Rise
Punch the dough down gently to release air. Shape it into two small loaves or one big one, and set them on a cornmeal-dusted baking sheet. Cover and give them another 30 to 40 minutes to rise—this is where they puff up beautifully and get ready for the oven.
Step 7: Bake to Perfection
Preheat your oven to 375°F (190°C). Bake the loaves for 25 to 30 minutes. You’re looking for a firm crust and that hollow sound when you tap the bottom. Let the baked bread cool for a few minutes—resist the urge to slice in immediately! Serve warm for the full Outback Steakhouse Bread experience.
How to Serve Outback Steakhouse Bread
Garnishes
For the most nostalgic experience, a pat of creamy butter is non-negotiable with Outback Steakhouse Bread. Finish with a sprinkle of flaky sea salt or brush the top with melted butter for extra shine and richness. A little honey-butter mix can also make every bite irresistible.
Side Dishes
Outback Steakhouse Bread shines alongside hearty mains like grilled steaks or barbecue chicken. It’s also perfect for soaking up sauces from simple pasta dishes, soups, or salads. Pair with a bold cheese plate—because nothing beats bread and cheese!
Creative Ways to Present
Slice your Outback Steakhouse Bread into thick fingers for dipping into cheese fondue, or cut thin slices for crostini topped with roasted veggies. Use it for unique sandwiches with smoked turkey and cranberry sauce, or cube and toast for decadent homemade croutons in a robust Caesar salad.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover bread in an airtight bag or container at room temperature for up to 3 days. The flavor even deepens overnight, making it lovely for toast the next morning.
Freezing
Outback Steakhouse Bread freezes like a dream: wrap tightly in plastic wrap, then aluminum foil, and store for up to 2 months. Slice before freezing for easy grab-and-toast portions whenever the craving strikes.
Reheating
To reheat, place slices or whole loaves in a 300°F (150°C) oven for about 10 minutes, or pop slices in the toaster. A quick zap in the microwave for 10-15 seconds also revives that warm, just-baked feeling—ideal for spreading with fresh butter.
FAQs
Can I use all-purpose flour instead of bread flour?
Absolutely! While bread flour gives Outback Steakhouse Bread its wonderful structure and chew, all-purpose flour works well in a pinch. Your loaf may be a tad less chewy but still wonderfully delicious.
Why is cocoa powder added? Will the bread taste like chocolate?
The cocoa powder is there purely for color and subtle depth; it won’t make the bread taste chocolatey at all. It’s the secret to that classic dark hue everyone loves in Outback Steakhouse Bread.
Can I make the dough ahead of time?
Yes! After the first rise, punch down the dough, shape it, and refrigerate overnight. Let it come to room temperature for about 30 minutes before baking as usual for perfectly fresh Outback Steakhouse Bread the next day.
How do I know when my loaves are done baking?
Look for a firm, brown crust and tap the bottom of the loaf—it should sound hollow. An instant-read thermometer inserted into the center should read about 190°F (88°C).
Is there a gluten-free version of Outback Steakhouse Bread?
While this version isn’t gluten-free, you can experiment with a gluten-free flour blend in place of the combined flours. Results may vary, but with patience, you can create a delicious alternative!
Final Thoughts
I hope you feel the urge to tie on an apron and give this Outback Steakhouse Bread a try—there’s truly nothing like the aroma and taste of homemade bread, especially one so reminiscent of a beloved restaurant favorite. Don’t be surprised if this loaf disappears in record time and becomes your new family tradition!
Print
Outback Steakhouse Bread Recipe
- Total Time: 2 hours (including rise time)
- Yield: 2 small loaves 1x
- Diet: Vegetarian
Description
This Outback Steakhouse Bread recipe replicates the famous dark rye bread served at the restaurant, with a hint of sweetness from molasses and honey. The combination of flours and cocoa powder gives this bread a unique flavor and texture that pairs perfectly with butter.
Ingredients
Wet Ingredients:
- 1 cup warm water (about 110°F)
- 2 teaspoons active dry yeast
- 1/4 cup molasses
- 2 tablespoons honey
- 2 tablespoons unsalted butter, melted
Dry Ingredients:
- 1 1/2 cups bread flour
- 1 cup whole wheat flour
- 1/2 cup rye flour
- 1 teaspoon salt
- 1 tablespoon unsweetened cocoa powder
- 2 tablespoons cornmeal (for dusting)
- butter for serving (optional)
Instructions
- Prepare the Yeast Mixture: In a large mixing bowl, combine warm water and yeast. Let sit until foamy.
- Mix Wet Ingredients: Stir in molasses, honey, and melted butter.
- Combine Dry Ingredients: Whisk together the flours, salt, and cocoa powder. Gradually add to wet mixture.
- Knead and Rise: Knead the dough, let rise until doubled.
- Shape and Bake: Shape dough, let rise again, then bake until firm.
- Serve: Cool slightly, slice, and serve warm with butter.
Notes
- Cocoa powder adds color and depth, not chocolate flavor.
- Bread flour provides structure, but all-purpose flour can be substituted.
- Leftover bread freezes well when tightly wrapped.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of total recipe)
- Calories: 150
- Sugar: 5g
- Sodium: 170mg
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 5mg
