Outback Steakhouse Bread Copycat

Craving that sweet, warm, dark bread served at Outback Steakhouse? This Outback Steakhouse Bread Copycat recipe brings that iconic loaf right into your kitchen. Soft, slightly sweet, with a hint of molasses and a hearty texture, this bread pairs perfectly with butter and is ideal for sandwiches or as a dinner side.

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Why You’ll Love This Recipe
Tastes Just Like the Original – Soft, warm, and sweet with a signature brown color.
Homemade Goodness – No preservatives or artificial ingredients.
Easy to Make – Simple ingredients and step-by-step directions make it approachable for all bakers.
Perfect with Any Meal – Serve with soup, salad, or your favorite entrée.
Make-Ahead Friendly – Stays fresh for days and freezes well.

Ingredients You’ll Need

Dry Ingredients:

• 2 cups bread flour
• 1 ¾ cups whole wheat flour
• 1 tbsp unsweetened cocoa powder
• 1 tbsp instant coffee granules
• 2 tsp instant dry yeast
• 1 tsp salt

Wet Ingredients:

• ¼ cup molasses
• ¼ cup honey
• 2 tbsp unsalted butter, melted
• 1 ½ cups warm water (110°F to 115°F)

For Dusting & Topping:

• Cornmeal (for dusting the baking sheet)
• Oats (optional, for sprinkling on top)

Tools You’ll Need

• Stand mixer with dough hook or large mixing bowl
• Measuring cups and spoons
• Baking sheet
• Parchment paper
• Clean kitchen towel or plastic wrap
• Oven thermometer (recommended)

Step-by-Step Instructions

Step 1: Prepare the Dry Mix

1. In a large mixing bowl, whisk together the bread flour, whole wheat flour, cocoa powder, instant coffee, instant yeast, and salt until well combined.
2. The cocoa and coffee give the bread its dark color and rich background flavor.

Step 2: Combine the Wet Ingredients

1. In another bowl or measuring cup, mix the warm water, molasses, honey, and melted butter until blended.
2. Make sure the water is warm—not hot—to help activate the yeast properly.

Step 3: Mix the Dough

1. Pour the wet mixture into the bowl with the dry ingredients.
2. Mix by hand with a wooden spoon or use a stand mixer with a dough hook on medium speed.
3. Knead for about 8 minutes (or 10 minutes by hand), until the dough becomes smooth and elastic.

Step 4: First Rise

1. Form the dough into a ball and place it in a lightly oiled bowl.
2. Cover with a damp cloth or plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

Step 5: Shape the Loaves

1. Gently punch down the risen dough and divide it into 2 to 3 equal portions.
2. Shape each portion into a small loaf or oval-shaped roll.
3. Line a baking sheet with parchment paper and lightly dust it with cornmeal.
4. Place the shaped loaves on the sheet, spaced a few inches apart.

Step 6: Final Rise

1. Cover the loaves loosely with a towel and let them rise again for about 30-45 minutes.
2. They should puff up slightly but don’t over-proof.

Step 7: Bake the Bread

1. Preheat your oven to 375°F (190°C).
2. Optionally, sprinkle oats on top for a rustic look.
3. Bake for 22–25 minutes, or until the loaves sound hollow when tapped on the bottom.
4. Let the bread cool slightly before slicing.

Tips for Perfect Outback Bread
Use Instant Yeast – It mixes directly with the dry ingredients and shortens rise time.
Measure Flour Accurately – Scoop and level to avoid dense bread.
Don’t Skip the Cocoa and Coffee – These add depth of color and flavor without overpowering sweetness.
Molasses is Key – It gives the bread its classic sweetness and deep brown tone.
Let It Cool – Resting the bread after baking allows the crumb to set and slice cleanly.

Serving Suggestions
With Whipped Butter – Serve warm with homemade whipped honey butter or salted butter.
As a Side for Soups – Pairs beautifully with hearty beef stew or creamy mushroom soup.
Sandwich Bread – Slice for turkey or veggie sandwiches.
Toasted with Jam – A cozy breakfast treat with your favorite fruit spread.

How to Store & Reheat

Storing:

• Room Temperature: Keep in an airtight container for up to 3 days.
• Refrigerate: Store for up to 5 days in the fridge (though texture may firm up).
• Freeze: Wrap tightly in plastic and foil; freeze for up to 2 months.

Reheating:

• Oven: Wrap in foil and warm at 300°F for 10–12 minutes.
• Microwave: Slice and warm for 10–15 seconds for soft, warm bread.

Frequently Asked Questions

1. Can I use active dry yeast instead of instant?
   Yes. Just dissolve it in the warm water with a pinch of sugar and let it sit for 5 minutes before mixing with the dry ingredients.
2. Is it okay to skip the coffee?
   You can omit it, but it adds great color and richness without a strong coffee taste.
3. Can I make this without a mixer?
   Absolutely. It just takes a little elbow grease to knead by hand, but the result is just as good.
4. How do I get that classic Outback-style look?
   Dusting with cornmeal and topping with oats creates the signature rustic appearance. Don’t skip it if you want that authentic touch.

Final Thoughts
There’s nothing quite like freshly baked Outback Steakhouse-style bread from your own oven. With its slightly sweet, rich flavor and soft texture, this copycat recipe nails the restaurant favorite while being surprisingly simple to make. Whether you’re serving guests, prepping for the week, or just craving that comforting bread basket moment, this recipe delivers.

Try it today and share your baking success—I’d love to see how your homemade Outback bread turns out!

Preparation Time: 15 minutes
Rising Time: 90 minutes
Baking Time: 25 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 210 | Protein: 5g | Carbohydrates: 42g | Fat: 3g | Fiber: 3g | Sodium: 290mg

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