Outback Steakhouse Bread Copycat

Bring the warm, slightly sweet, and deeply satisfying flavor of Outback Steakhouse’s famous bread right into your kitchen with this easy copycat recipe. This soft and hearty loaf has a rich, dark color thanks to molasses and cocoa powder, and it’s perfect with a smear of butter or alongside your favorite meal. Made with simple pantry ingredients, this bread will quickly become a family favorite.

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Why You’ll Love This Recipe
Restaurant-Style at Home – Just like the bread basket from Outback.
Soft & Flavorful – Slightly sweet, earthy, and tender.
Easy to Make – Simple ingredients and minimal kneading.
Freezer-Friendly – Make ahead and enjoy any time.
Perfect for Sandwiches or Sides – Ideal for savory or sweet toppings.

Ingredients You’ll Need

• 1 ¾ cups warm water (about 110°F)
• 2 ¼ tsp (1 packet) active dry yeast
• ¼ cup molasses (not blackstrap)
• 2 tbsp brown sugar
• 2 tbsp unsweetened cocoa powder
• 2 cups bread flour (or all-purpose flour)
• 1 cup whole wheat flour
• 1 cup rye flour (or use more wheat flour if unavailable)
• 1 ½ tsp salt
• 2 tbsp vegetable oil or melted butter
• Cornmeal (for dusting)

Optional Toppings:

• Rolled oats for garnish
• Softened butter with honey or cinnamon for serving

Tools You’ll Need

• Mixing bowls
• Whisk and spoon or stand mixer with dough hook
• Measuring cups and spoons
• Baking sheet
• Parchment paper or silicone mat
• Clean kitchen towel or plastic wrap

Step-by-Step Instructions

Step 1: Activate the Yeast

1. In a large bowl, combine warm water, yeast, and brown sugar. Stir gently and let sit for 5–10 minutes until foamy.

Step 2: Mix the Dough

1. Stir in molasses, cocoa powder, oil (or butter), and salt.
2. Add the flours gradually: start with whole wheat and rye, then add bread flour ½ cup at a time.
3. Mix until a soft, sticky dough forms. Add more flour if needed.

Step 3: Knead the Dough

1. Turn the dough onto a floured surface and knead for about 8–10 minutes until smooth and elastic.
2. Alternatively, knead with a dough hook on medium speed for 5–7 minutes.
3. Form into a ball and place in a greased bowl. Cover and let rise in a warm place for 1–1.5 hours or until doubled.

Step 4: Shape and Second Rise

1. Punch down the dough and divide into 2–3 equal portions.
2. Shape into oval or torpedo-style loaves.
3. Place on a baking sheet lined with parchment and lightly dusted with cornmeal.
4. Cover loosely and let rise for another 30–40 minutes.

Step 5: Bake the Bread

1. Preheat the oven to 375°F (190°C).
2. Optional: Slash the tops of loaves with a sharp knife for a rustic look.
3. Bake for 20–25 minutes or until the loaves sound hollow when tapped and are deep brown.
4. Let cool on a wire rack before slicing.

Tips for Perfect Copycat Bread
Use Warm Water – Not too hot, or it will kill the yeast.
Don’t Skip the Molasses – It adds color and rich flavor.
Adjust Flour Gradually – Dough should be soft and tacky, not dry.
Dust with Cornmeal – Adds a signature texture and look.
Slice After Cooling – Cutting too soon can make it gummy.

Serving Suggestions
With Cinnamon Honey Butter – Just like the restaurant!
As a Side to Chili or Stew – Adds hearty flavor to warm dishes.
For Sandwiches – Great with roasted meats or grilled veggies.
Toasted with Jam – A comforting breakfast or snack.
With a Salad – Complements crisp greens and tangy dressings.

How to Store & Freeze

Storing:

• Room Temp: Wrap in foil or airtight container for up to 3 days.
• Refrigerate: Not ideal—it may dry the bread out.

Freezing:

• Freeze whole loaves or slices, tightly wrapped in plastic and foil.
• Freeze for up to 2 months. Thaw at room temperature.

Reheating:

• Warm slices in a toaster or heat whole loaves at 300°F for 10 minutes.

Frequently Asked Questions

1. Can I use all-purpose flour instead of bread flour?
Yes—your loaf will still be delicious, just slightly less chewy.

2. What if I don’t have rye flour?
You can substitute it with more whole wheat flour.

3. Can I make this in a bread machine?
You can use the dough cycle, then shape and bake in the oven for the best crust.

4. Is this bread sweet?
It’s mildly sweet, but not overly so—molasses and brown sugar just add depth.

5. Can I make it vegan?
Yes—just use vegetable oil and skip butter-based toppings.

Final Thoughts
This Outback Steakhouse Bread Copycat brings restaurant-quality baking to your kitchen with simple ingredients and big flavor. Whether you’re making it for a cozy family dinner, impressing guests, or just want the comfort of homemade bread, this recipe delivers every time. Rustic, soft, and deeply satisfying—you’ll keep coming back for slice after slice.

Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see your copycat creations.
Preparation Time: 20 minutes
Rising Time: 1 hour 30 minutes
Baking Time: 25 minutes
Cuisine: American

Nutritional Information (Per Slice – 12 slices):
Calories: 160 | Protein: 4g | Carbohydrates: 27g | Fat: 4g | Fiber: 2g | Sodium: 190mg

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