Copycat Outback Steakhouse Bread Recipe
User Reviews
5
Copycat Outback Steakhouse Bread Recipe
Description
This bread recipe emulates the well-known Outback Steakhouse loaf using a blend of whole wheat and bread flours, with molasses providing sweetness and moisture, balanced by honey. Unsweetened cocoa powder darkens the dough subtly and enhances flavor complexity without sweetness. The yeast is activated in warm water with oil, honey, and molasses, then combined with flours and cocoa.
After mixing and kneading until the dough clings to the hook, it is covered to rise until doubled, then divided into two loaves. After shaping and placing the dough in pans, it rises again. Oats sprinkled atop the dough add texture and visual appeal. Baking at 350°F for 30 to 40 minutes yields soft, flavorful loaves with a fine crumb.
This bread pairs well with soups, sandwiches, or as a side for meals. The robust molasses and cocoa notes set it apart from plain whole wheat breads, giving it a distinctive taste and color.
Molasses type can influence flavor, with robust or regular recommended over blackstrap. Dutch processed cocoa can substitute for unsweetened natural cocoa.
Ingredients
- 2 ½ cups water 100°-110°F, warm
- 1/4 cup vegetable oil
- 1/2 cup honey
- 2 tablespoons molasses
- 3 ½ cups whole-wheat flour
- 2 tablespoons cocoa powder unsweetened
- 2 tablespoons active dry yeast
- 1 teaspoon salt
- 2-3 cups bread flour
- rolled oats for dusting loaves
Instructions
- In the bowl of a stand mixer fitter with a dough hook, stir together water, oil, honey, and molasses until mixed well.
- Add wheat flour to water mixture.
- Add cocoa, yeast, and salt, and stir until blended.
- Allow mixture sit for 10 minutes.
- Stir in bread flour, one cup at a time, until dough clings to hook and almost clears the sides of mixer, about 3-4 minutes. You may not need to use all of the bread flour.
- Cover bowl with greased plastic wrap.
- Allow dough to rise in the bowl until doubled, about 30-60 minutes.
- Divide into 2 pieces.
- Cover each piece with greased plastic wrap, and let dough rest for 5 minutes.
- Shape pieces into loaves, and sprinkle with oats.
- Place each loaf in a greased 9x5-inch loaf pan.
- Let dough rise until doubled, about 30-60 minutes.
- Toward the end of the rising time, preheat oven to 350 F.
- Bake at for 30-40 minutes.
Notes
- Use robust or regular molasses for best flavor; blackstrap molasses may be bitter.
- Dutch processed cocoa powder can replace natural cocoa powder for a darker loaf.
- Nutrition values are approximate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 125kcal | 6% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 100mg | 4% |
| Potassium | 112mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
