Outback Steakhouse Bread

4.84 from 6 votes

This incredibly easy Outback Steakhouse Bread dark with honey, molasses, whole wheat and bread flour has become a staple in my house due to its fantastic flavor and soft texture. This is an uncomplicated mix, rise, shape and bake recipe. Great for experienced as well as novice bread bakers.

Prep Time20

Rising and shaping3 20

Total Time3 40

Course: Bread

Cuisine: American

Keyword: copycap bread, copycat, outback steakhouse bread, steakhouse bread

Servings: Mini loaves

Calories: 335kcal

Author: Helen S. Fletcher

Ingredients

1 1/3 cups water, warm
2 1/2 teaspoons instant yeast
1/4 cup dark molasses
1/4 cup honey
2 1/3 cups bread flour (330 grams)
1 1/2 cups whole wheat flour (220 grams)
1 tablespoon Dutch-process cocoa
2 teaspoons salt
4 tablespoons unsalted butter, softened (60 grams)

Instructions

Spray pans or mold if using.
Stir the yeast into the warm water. Add the molasses and honey, stir well. Let sit while you assemble the rest of the ingredients.
Add the bread flour, whole wheat flour, cocoa and salt to a mixing bowl.
Pour the liquid ingredients over the dry ingredients.
Add the softened butter and mix on low until everything is moistened. Raise the speed of the mixer to whatever your machine calls for when kneading and beat for 3 to 4 minutes until the dough is completely mixed. It will be soft and a bit sticky.
Spray a container at least twice the volume of the dough and place the dough in it. Cover directly with plastic wrap and put a lid on it if there is one. Mark the time. Let it rise for about 2 hours until doubled in bulk. Either use it immediately or refrigerate for up to 3 days. It will be easier to shape if cold.
To shape the dough into a plain loaf, weigh out 140 grams of dough and form it into a log shape. Roll it back and forth under you hands until it is smooth and slightly longer than the pan you are using. Place it in a sprayed pan and flatten it slightly.
To shape the dough into a twist. Weight 140 grams of dough and divide it in half (70 grams each). Roll each piece into a rope, slightly longer than the pan. Pinch the two pieces of dough together at the top and twist the ropes together. Place in a sprayed pan, tucking the top and bottom under. Flatten slightly.
To Shape the triple roll bread, divide the 140 grams into three balls (about 45 grams each). Roll each piece into a smooth ball and place them in a sprayed pan touching each other. Flatten slightly.
If making plain rolls, divide the dough into 12 pieces of 85 grams each. Shape them into round rolls. Place them on a parchment lined baking sheet and let them rise for about 2 hours.
Place the pans on a sheet pan and cover with a cloth. Allow to rise until doubled, about 2 hours. About 15 minutes before they are done, preheat the oven to 350°F. Bake about 20 to 25 minutes until lightly colored. A digital thermometer will read 200°F when done. The rolls should be double panned to prevent the bottoms from over browning.

Notes

There is always an abundance of photos to guide you in the post above.

As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.

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This is a somewhat sticky dough. Don't add additional flour which will make it dense and not soft.

Beat the dough at least 3 to 4 minutes if using a mixer after the initial mix. Do not under beat or the gluten won't be developed enough and the dough will not be as soft.

I have started adding instant yeast to my water or liquid even though I know most people don't. I notice every once in a while small granules of instant yeast that were undissolved.

I use Grandma's Molasses because it isn't sulphured. If using another, use the dark molasses but not blackstrap.

To make it even tastier, refrigerate the dough at least overnight or up to 3 days. The cold dough is also easier to shape.

This is an uncomplicated mix, rise, shape and bake recipe.

The dough is flexible and can rest in the fridge for up to 3 days after rising before shaping and baking.

Honey and molasses while imparting phenomenal flavor guarantee a soft dough that rises easily.

Shaping it is easy and quick.

Double Pan the rolls when baking to prevent over browning of the bottoms.

Run out of time before shaping and baking? Simply freeze the dough after the first rise. Thaw in the refrigerator, shape and bake as desired.

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