Outback Steakhouse Bread (copycat)

Side view of a plate of Outback Steakhouse bread with one piece sliced and one with butter.

Outback Steakhouse Bread (copycat)

If you're a fan of Outback Steakhouse Bread then you're going to love this copycat recipe so you can make it right at home. The rolled brown bread is bursting with the richness of honey and molasses.

5 from 8 votes

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Course: Side Dish

Cuisine: American

Keyword: Honey Molasses Bread, Outback Steakhouse Bread

Prep Time: 20

Cook Time: 20

Rising time: 1 20

Total Time: 2

Servings:

Calories: 425kcal

Author: Kate | You Say Potatoes

Equipment

Bowl
Mixing Bowl
2 x 9x13-inch baking dishes

Ingredients

1 cup warm water about 100°F/38°C
¼ cup brown sugar
5 tablespoons honey
3 tablespoons molasses
1 ½ teaspoons instant dry yeast
2 cups all-purpose flour
1 cup whole wheat flour
3 tablespoon unsweetened cocoa powder
½ teaspoon salt
¼ cup vegetable oil

Instructions

In a bowl, whisk the warm water, brown sugar, honey, molasses, and instant dry yeast until combined and the sugar partially dissolves.
Cover the bowl with cling film and let it sit for 15-20 minutes. Foam should appear on the surface of the water.
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, cocoa powder, and salt.
Pour the yeast/molasses mixture into the bowl, followed by the vegetable oil.
Using your hands, or a mixer with a dough hook, knead the ingredients together until a smooth and soft dough forms.
It should take about 10 minutes with a mixer, or 15 minutes by hand.
Cover the bowl with cling film or a tea towel and place it in a warm place for 45 minutes. The dough should double in size.
Punch down the dough, then divide it into 8 equal-sized balls.
On a lightly floured surface, roll each ball of dough into an oval about ⅕-inch thick.
Roll the dough tightly and seal the edges with a little water on your finger.
Place the rolled dough in a baking dish, seam side down. If using a 9x13-inch dish, you can fit approximately four pieces.
Preheat the oven to 400°F (200°C).
Cover the dish with cling film or a tea towel and put it in a warm place to let it rise for another 20-30 minutes until the bread has increased in size.
Uncover the baking dish and place it in the preheated oven. Bake the bread for 18-20 minutes, or until it turns golden brown.
Note: The bread is best enjoyed fresh from the oven or within a day or two of baking. It can be stored in an airtight container at room temperature.

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Notes

Make sure the water is warm, around 100°F/38°C, when activating the yeast. This temperature provides an ideal environment for the yeast to activate and helps the dough rise properly. If the water is too hot, it can kill the yeast, and if it's too cold, the yeast won't activate properly.
Give the dough enough time to rise. The first rise is essential for the yeast to do its job and develop the desired texture and flavor. Ensure that the dough has doubled in size before proceeding with shaping and baking. Similarly, the second rise after shaping the dough into rolls or a loaf allows for additional proofing and a lighter final result. Patience is key to achieving a fluffy and well-risen bread.

Nutrition

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.