🍞 OUTBACK STEAKHOUSE BREAD (COPYCAT RECIPE)
Soft, slightly sweet honey wheat bread just like the restaurant
If you’ve ever sat down at Outback Steakhouse, you know the moment: a warm basket arrives at the table filled with dark brown, pillowy bread, lightly dusted with flour and begging to be slathered with butter. This bread is subtly sweet, deeply comforting, and impossibly soft inside with a gentle chew.
The good news? You can absolutely make it at home—and this copycat recipe gets you shockingly close to the real thing.
📝 INGREDIENTS (makes 6–8 mini loaves or 10–12 rolls)
Dry ingredients
- 360 g (3 cups) bread flour
- 120 g (1 cup) whole wheat flour
- 45 g (¼ cup) cocoa powder (unsweetened, very important)
- 60 g (¼ cup) brown sugar
- 2 ¼ teaspoons (1 packet) active dry yeast
- 1 ½ teaspoons salt
Wet ingredients
- 300 ml (1 ¼ cups) warm water (about 40–43°C / 105–110°F)
- 60 ml (¼ cup) honey
- 30 g (2 tablespoons) butter, melted
- 1 tablespoon molasses
For finishing
- Extra flour or cornmeal for dusting
- Butter for serving (optional but traditional)
🍫 WHY COCOA POWDER?
This surprises a lot of people. The Outback bread does not taste like chocolate—the cocoa powder is there purely for:
- That deep brown color
- A subtle bitterness that balances the honey and molasses
👉 Skip it and the bread won’t look or taste right.
🌾 STEP 1: ACTIVATE THE YEAST
In a large bowl:
- Pour in the warm water.
- Add the honey and stir to dissolve.
- Sprinkle the yeast over the top.
- Let it sit for 5–10 minutes, until foamy.
If the yeast doesn’t foam, your water may be too hot or too cold, or the yeast may be expired.
🥣 STEP 2: MIX THE DOUGH
To the yeast mixture, add:
- Melted butter
- Molasses
- Brown sugar
Stir well.
In a separate bowl, whisk together:
- Bread flour
- Whole wheat flour
- Cocoa powder
- Salt
Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or dough hook until a shaggy dough forms.
✋ STEP 3: KNEADING (THE SECRET TO SOFTNESS)
Turn the dough out onto a lightly floured surface.
Knead for 8–10 minutes until:
- The dough is smooth
- Slightly tacky but not sticky
- Elastic when pressed with a finger
👉 If the dough feels too sticky, add flour 1 tablespoon at a time. Don’t overdo it—this bread is meant to be soft.
⏳ STEP 4: FIRST RISE
- Place the dough in a lightly oiled bowl.
- Turn once to coat.
- Cover with a towel or plastic wrap.
- Let rise in a warm place for 1–1½ hours, or until doubled in size.
The dough should look puffy and relaxed.
🔪 STEP 5: SHAPING THE BREAD
Punch the dough down gently to release air.
Divide into:
- 6–8 equal pieces for mini loaves
- OR 10–12 pieces for rolls
Shape each piece into an oval or log shape, similar to Outback’s bread.
Place on a baking sheet lined with parchment paper, leaving space between each piece.
Lightly dust the tops with flour or cornmeal for that rustic restaurant look.
⏳ STEP 6: SECOND RISE
Cover loosely and let rise again for 30–45 minutes.
The dough should puff slightly but not double this time.
🔥 STEP 7: BAKING
Preheat your oven to 190°C / 375°F.
Bake for 15–18 minutes, until:
- The bread sounds hollow when tapped
- The internal temperature reaches about 90°C / 195°F
- The exterior is firm but not hard
Do NOT overbake—this bread should stay soft.
🧈 STEP 8: FINISHING TOUCH
As soon as the bread comes out of the oven:
- Brush lightly with melted butter (optional but amazing)
- Let cool for 10 minutes before serving
Serve warm for the full Outback experience.
🍯 FLAVOR & TEXTURE BREAKDOWN
This bread is:
- Soft and fluffy inside
- Slightly chewy from the wheat flour
- Gently sweet from honey and molasses
- Deeply aromatic without tasting “dark”
It’s designed to pair perfectly with whipped butter, steak, soups, or just your hands tearing off pieces 😌
💡 PRO TIPS FOR AUTHENTIC RESULTS
- Use bread flour for structure—don’t replace it fully with all-purpose flour.
- Don’t skip molasses; it’s subtle but essential.
- Let the bread cool slightly before cutting or tearing.
- For extra softness, cover the bread loosely with a towel after baking.
🔄 VARIATIONS & ADAPTATIONS
🥖 Dinner Rolls
Shape into small rounds and bake 12–14 minutes.
🌱 Vegan Version
Replace butter with plant-based butter and honey with maple syrup or agave.
🧄 Savory Twist
Reduce sugar slightly and add garlic powder and herbs.
❄️ Freezing
Freeze baked bread up to 2 months. Reheat wrapped in foil at 160°C / 325°F.
🧈 WHAT TO SERVE IT WITH
This bread is legendary with:
- Whipped butter
- Honey butter
- Steak and ribs
- Creamy soups
- Salads or BBQ dishes
Honestly? It’s incredible on its own.
🏁 FINAL THOUGHTS
This Outback Steakhouse Bread copycat recipe delivers that nostalgic, warm, restaurant-style bread experience right from your oven. It’s comforting, foolproof, and guaranteed to impress anyone who loves soft, slightly sweet bread.