Outback Bread {Secret Recipe Club}

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Outback Steakhouse's Brown Bread

It’s been about a million years since I ate at an Outback Steakhouse. But when you eat there, one of the best parts is the dark brown bread that comes before your meal. It’s kind of sweet … and really, I am a fan of any warm bread with butter.

But let’s rewind first.

This month for Secret Recipe Club, I was assigned to Morsels of Life. CJ started her blog when she found herself with extra free time, and now she loves to share simple food with easy-to-find ingredients. I eyed the Sesame Chicken Sauce, Banana Bread Muffins, and Lentil Sausage Soup, but in the end I was craving that wonderful yeast-rising scent and settled on Outback Bread.

Outback Bread

I was slightly worried that this bread would be really dense, because it only rises once. (You may remember my favorite, 100% whole wheat bread, has a triple rise!) But it wasn’t. It’s a lovely flavor, with the honey and molasses and touch of cocoa, with lots of craggy nooks to sop up butter and jam.

It may not be quite as brown as that Outback bread (probably due to lack of food coloring), but I will highly recommend you try out this recipe for a lovely, dark, honey whole wheat loaf. With minimal kneading and only one rise, it’s the perfect recipe for a beginner bread-baker, too.

Outback Bread

Prep Time: 1 hour, 30 minutes

Cook Time: 30 minutes

Total Time: 2 hours

Outback Bread

This honey whole wheat loaf is similar to what is served at Outback Steakhouses. Adapted from Morsels of Life.

Ingredients

  • 1 T molasses
  • 1/4 c. honey
  • 1 1/4 c. warm water
  • 2 T butter, cut into small pieces
  • 2 c. white whole wheat flour
  • 1 T yeast
  • 1 T cocoa powder
  • 2 c. all-purpose flour
  • cornmeal

Instructions

In your mixer's bowl (or another large bowl), stir together molasses, honey, and warm water.

In a small bowl, cut butter into the whole wheat flour, until it is interspersed throughout. You can use a pastry cutter, two forks, or just your fingers.

Add the whole wheat flour mixture, yeast, and cocoa powder to the wet ingredients. Stir until uniform.

At this point, if you're using a stand mixer, you can start it on the number 2 (kneading) setting with the dough hook attachement. If not, continue stirring with a wooden spoon; you may have to knead a little with your hands.

Add all-purpose flour 1/2 cup at a time, until it is all incorporated. Knead with the dough hook or hands for 2 minutes, just until it is uniform. Shape into an oval and roll lightly in cornmeal.

Place loaf in a greased 9x5 loaf pan. Cover with a dish towel and set in a warm place. (My kitchen is cold; I turned on the oven and set it on top.) Let rise until it is about 1 inch above the lip of the pan. This took mine 1 hour 15 minutes.

If you haven't already, preheat the oven to 350. Bake loaf for 30 minutes, until it sounds hollow when you tap on it in the center. Let cool in pan about 10 minutes, then transfer to a wire rack to cool.

http://www.jessieweaver.net/2015/04/outback-bread-secret-recipe-club/


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Do you have a favorite restaurant copycat recipe?

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16 thoughts on “Outback Bread {Secret Recipe Club}

  1. I wonder if I could use my bread machine, to make the dough? I make a lot of bread dough in my machine.
    Just wondering? Thanks, Liz

    • I think it would be fine! You could definitely at least make the dough on a wheat setting. I don’t use my bread machine a whole lot because I don’t care for the heavy crust I get on loaves, but if you have your method down it should be fine.

      • Thanks, Jessie,
        I think I will just use the dough cycle on my
        machine. I don’t like baking in it either.
        Thanks again, Liz

  2. I was surprised that salt was omitted! Next time I will definitely add a tsp – the whole family agreed it was a bit bland without it. Thanks for the recipe!

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