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Copycat Outback Steakhouse Bread Recipe

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4 from 14 reviews

This Copycat Outback Steakhouse Bread recipe yields soft, slightly sweet, and wholesome whole-wheat loaves inspired by the popular restaurant bread. The dough is enriched with honey and molasses for a subtle sweetness and cocoa powder for a hint of depth, with a crunchy oat topping adding texture. Perfect for serving alongside soups, salads, or as a tasty sandwich base.

  • Total Time: 1 hour 50 minutes
  • Yield: 24 servings (2 loaves, approximately 12 slices per loaf)

Ingredients

Wet Ingredients

  • 2 ½ cups warm water (100°-110°F)
  • ¼ cup vegetable oil
  • ½ cup honey
  • 2 tablespoons molasses

Dry Ingredients

  • 3 ½ cups whole-wheat flour
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons active dry yeast
  • 1 teaspoon salt
  • 2-3 cups bread flour
  • Rolled oats (for dusting loaves)

Instructions

  1. Mix Wet Ingredients: In the bowl of a stand mixer fitted with a dough hook, stir together warm water, vegetable oil, honey, and molasses until well combined.
  2. Add Whole-Wheat Flour: Incorporate the whole-wheat flour into the wet mixture and stir.
  3. Add Remaining Dry Ingredients: Add unsweetened cocoa powder, active dry yeast, and salt; stir until blended evenly.
  4. Rest Dough: Allow the mixture to sit for 10 minutes to begin activating the yeast.
  5. Add Bread Flour: Gradually stir in bread flour, one cup at a time, mixing on medium speed for about 3-4 minutes until the dough clings to the hook and nearly clears the sides of the mixer bowl. You might not need all the bread flour depending on humidity and flour absorption.
  6. First Rise: Cover the bowl with greased plastic wrap and let the dough rise at room temperature until doubled in size, approximately 30-60 minutes.
  7. Divide Dough: Punch down the dough and divide it into two equal pieces.
  8. Rest Divided Dough: Cover each piece with greased plastic wrap and let rest for 5 minutes to relax the gluten.
  9. Shape Loaves: Shape each piece into a loaf and sprinkle generously with rolled oats for texture and appearance.
  10. Prepare Pans: Place each shaped loaf into a greased 9×5-inch loaf pan.
  11. Second Rise: Let the dough rise again in the pans until doubled, about 30-60 minutes.
  12. Preheat Oven: Toward the end of the second rise, preheat the oven to 350°F (175°C).
  13. Bake Loaves: Bake the loaves in the preheated oven for about 30-35 minutes or until golden brown and a thermometer inserted into the center reads about 190°F (88°C).
  14. Cool and Serve: Remove bread from pans and cool on a wire rack before slicing.

Notes

  • The temperature of the water is critical for yeast activation; ensure it is between 100°-110°F to avoid killing the yeast.
  • Adjust the bread flour amount based on dough consistency; it should be tacky but not sticky.
  • Allowing the dough to rest after dividing helps make shaping easier.
  • Use a kitchen thermometer to check for doneness; internal temp should be around 190°F.
  • Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/copycat-outback-steakhouse-bread-recipe/