Outback Steakhouse Bread
User Reviews
4.5
Outback Steakhouse Bread
Description
Outback Steakhouse Bread replicates the recognizable loaf served at the restaurant, emphasizing flavor, texture, and slight sweetness. The recipe mixes warm water with molasses, honey, vegetable oil, and sugar before incorporating whole wheat flour, cocoa powder, coffee granules, salt, yeast, and bread flour. The combination of cocoa and coffee adds a mild bitterness and richness noticeable in the dark crust and crumb color without imparting overt chocolate or coffee flavor.
The dough is kneaded until smooth and allowed to rise until doubled in size, creating a tender but chewy texture. Dividing the dough into two large loaves or several smaller ones allows for flexible baking options. Dusting the pan or loaves with cornmeal or oats before baking adds a slight crunch and rustic aesthetic to the crust.
This bread is excellent for sandwiches or served warm as a side. Its flavor complements savory dishes and has enough character to stand alone with butter or spreads. The rise and kneading steps develop gluten for structure, while the molasses and sugars enhance browning and moisture retention.
Ingredients
- 2 1/2 cups water 105-110 degrees F, warm
- 1/4 cup vegetable oil
- 1/3 cup molasses
- 2 tbsp honey
- 2 tbsp granulated sugar white
- 3 cups whole wheat flour
- 2 1/2 tbsp cocoa powder
- 2 tsp instant granulated coffee
- 1 tsp salt
- 2 1/4 tsp active dry yeast (1 package)
- 2 1/2-3 cups bread flour possibly extra if hand kneading
- cornmeal or old fashioned oats, for dusting
Instructions
- In a large bowl or the bowl of a stand mixer fitted with a dough hook, mix water, oil, molasses, sugar and honey together well.
- Add wheat flour, cocoa, coffee, salt, and yeast to the bowl, stir until well incorporated, then let sit for 5-10 minutes to let yeast proof.
- Incorporate bread flour 1 cup at a time, until dough is clinging more to itself and your wooden spoon (or to the dough hook, if using a mixer). If hand kneading, place your dough onto a well-floured work surface and knead for 5 minutes, or until dough is no longer sticky and is smooth.
- Place into a large bowl greased with oil and cover bowl with plastic wrap. Let rise for 25-60 minutes, or until dough has doubled in size.
- When doubled, punch down and divide into two loaves, place into greased 9x5 loaf pans that have cornmeal at the bottom or shape into 6-8 smaller loaves, place them on a baking sheet lined with parchment paper that has cornmeal sprinkled on it.
- Sprinkle the loaves with oats, then cover loaves loosely with plastic wrap and let rise until loaves have doubled, about 30-45 minutes.
- Preheat oven to 350 degrees F.
- Bake for 25 minutes (for the small loaves) to 35-40 minutes (for the large loaves in the loaf pans), until the loaves sound hollow when you gently tap the top of the crust with your knuckles.
- Take loaves out of oven and take loaf pan loaves out of their pans to rest and cool on a wire rack for 10 minutes to ensure the crust isn't soggy. Let small loaves rest on a wire rack, otherwise you'll have a soggy crust.
- Serve with honey butter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Calories | 145kcal | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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