Outback Steakhouse Bread Copycat

If you’ve ever been to Outback Steakhouse, you probably know that their bread isn’t just a side—it’s an experience. That warm, slightly sweet loaf served with creamy butter is the perfect start to any meal. I’ll admit, I’ve gone there just for the bread. But you don’t have to wait for your next visit to indulge! With a little effort, you can make a copycat version of this iconic honey wheat bread at home.

I remember the first time I tried to recreate this bread. I was confident—too confident. I ended up with a loaf that was dense and tasted like plain wheat flour. After tweaking the recipe (and my expectations), I finally achieved a loaf that was soft, flavorful, and ridiculously close to the real thing. Let me share everything I’ve learned.

What is Outback Steakhouse Bread?

Outback Steakhouse Bread is a dark, slightly sweet honey wheat bread served warm and often accompanied by whipped butter. Its rich molasses flavor and soft, chewy texture make it unique, while the subtle sweetness balances perfectly with savory meals. The dark brown color? It comes from a combination of cocoa powder and molasses—not chocolate, as I once assumed.

This bread is more than just a side; it’s a perfect complement to hearty steaks, salads, or soups. Unlike other dinner rolls, its unique flavor stands out.

Ingredients for Outback Steakhouse Bread

This bread uses simple ingredients, but each one plays an important role in achieving that signature taste and texture.

• Oats: Sprinkle on top for a rustic touch.
• Butter: Brush on the loaf after baking for a glossy finish.

Pro Tip: Don’t skimp on the molasses or honey. They’re what give this bread its unique flavor profile. Once, I tried using only honey to replace molasses, and the bread ended up tasting like dessert—not what I wanted for a steak dinner.

Equipment Needed

You don’t need fancy gadgets to make this bread, but having the right tools helps:

• A stand mixer with a dough hook makes kneading a breeze.
• Mixing bowls for combining ingredients.
• A loaf pan or baking sheet to shape the bread.
• Measuring cups and spoons for accuracy.
• A kitchen thermometer to check water temperature (yeast can be picky).

If you don’t have a stand mixer, no worries! You can knead the dough by hand—it’s a bit of a workout, but totally worth it.

Step-by-Step Instructions

Start by proofing the yeast. In a small bowl, mix warm water, sugar, and yeast. Let it sit for about 5-10 minutes until it’s frothy. This step ensures your yeast is alive and active. Once, I skipped this step and ended up with a flat loaf because my yeast was expired. Lesson learned.

In a large bowl (or the bowl of your stand mixer), combine the dry ingredients: all-purpose flour, whole wheat flour, cocoa powder, and salt. In a separate bowl, mix the wet ingredients: molasses, honey, vegetable oil, and the frothy yeast mixture. Slowly add the wet ingredients to the dry, mixing until a sticky dough forms.

If using a stand mixer, knead the dough on medium speed for 8-10 minutes. By hand, it may take 12-15 minutes. The dough should be smooth and slightly tacky but not overly sticky. If it’s too wet, sprinkle in a little more flour. Kneading properly is crucial—it’s what gives the bread its soft, airy texture.

Place the dough in a greased bowl, cover it with a damp towel or plastic wrap, and let it rise in a warm place for about 1-1.5 hours. It should double in size. Once, I rushed this step because I was impatient, and the bread turned out dense. Trust me, good things come to those who wait.

Punch down the dough and divide it into two equal portions. Shape each into a loaf or oval and place them on a greased baking sheet or in loaf pans. Cover again and let them rise for another 30-45 minutes.

Preheat your oven to 350°F. Bake the bread for 20-25 minutes or until the tops are firm and the bottoms sound hollow when tapped. For an extra touch, brush melted butter over the loaves as soon as they come out of the oven.

Tips for Perfect Outback Steakhouse Bread

• Use fresh yeast: Expired yeast won’t rise, and you’ll end up with a dense loaf.
• Don’t skip the proofing step: It’s a simple way to ensure your yeast is active.
• Measure ingredients accurately: Baking is a science, and even small missteps can affect the outcome.

For more tips about bread making, check out this resource.

Variations to Try

One of the best things about this bread is how customizable it is. Here are a few variations to consider:

I once tried adding raisins and cinnamon for a breakfast version, and it was a hit! Don’t be afraid to experiment.

Serving Suggestions

Outback Steakhouse Bread is incredibly versatile. Here are some serving ideas:

• With butter or cream cheese: The classic way to enjoy it.
• As a side: Pair it with hearty soups, salads, or steaks.
• For breakfast: Toast it and spread with jam or peanut butter.

Got leftovers? Use them to make croutons or bread pudding. You’ll thank yourself later.

FAQs

Can I make this bread without molasses?
Yes, but it won’t have the same depth of flavor. You can substitute maple syrup or dark brown sugar, but the results will vary.

What’s the best way to store Outback Steakhouse Bread?
Store it in an airtight container at room temperature for up to three days. For longer storage, freeze the bread and reheat when needed.

Can I make this recipe in a bread machine?
Absolutely! Use the dough cycle for mixing and rising, then shape and bake as directed.

How do I get the perfect texture?
The key is proper kneading and proofing. Don’t rush these steps!

Final Thoughts

Making Outback Steakhouse Bread at home is easier than you might think. It’s a fun, rewarding project that fills your kitchen with the most amazing aroma. Plus, there’s nothing better than slicing into a freshly baked loaf and slathering it with butter. Have you tried making your own version of this bread? What’s your favorite twist on the recipe? Let me know in the comments—I’d love to hear your ideas!