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Now you can skip the steakhouse and make the best Outback Bread copycat at home with pantry ingredients.
This recipe is nearly a copycat of one of my favourite bread – The Outback’s steakhouse brown bread – Dark, delicious, semi-sweet and slightly bitter, with hints of molasses and honey. It is so yummy when they bring it out warm.
For those of you who have been to Outback Steakhouse and tried the bread, you know it’s amazing. It is so different from any other bread you have tried.
If you have never experienced it, I would highly recommend it.
You may go to the Outback Steakhouse for the red meat, but the fantastic dark bread, served before the food arrives, is the highlight of the meal. Everyone loves when the warm bread comes to the table. There may have been times (I will not admit to how many times) while eating at Outback steakhouse where I have been too full from the bread I ate before my meal came.
Luckily, you can make it at home. The recipe is super easy to reproduce.
The wholesome and homemade bread is loaded with fibre thanks to the rye and whole wheat flour. The texture is dense but not heavy. Cornmeal adds the signature touch to the Outback bread! It has a crisp crust and soft crumb.
When wrapped correctly, this bread freezes beautifully. Just pop it back in the oven for a few minutes to reheat when you’re ready to eat.
This bread is dairy and egg free; however, it is not vegan, but you can make it vegan by substituting vegetable oil for butter and maple (or dark corn) syrup for honey!
Although it has honey, molasses and brown sugar, this bread is not overly sweet. It’s an excellent side for savoury dishes, and it’s also perfect when making sandwiches with savoury fillings such as pulled pork. It’s perfect for enjoying with a smoked salmon & cream cheese sandwich.
I’m pretty sure you’re going to love my Australian Bushman rolls! Who agrees with me that free restaurant bread is some of the best bread? I also love the Texas Roadhouse rolls, the Olive Garden breadsticks, and the Disney Hoop Dee Doo Cornbread.
You can also try other similar versions of the Outback bread copycat recipe:
- Outback Steakhouse Copycat Bread Fast2eat
- Bushman Bread Fast2eat
- Pumpernickel Bread Fast2eat
- Pumpernickel Bread II Fast2eat
- Special Molasses Bread Fast2eat
- Russian dark Borodinsky Rye Bread
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- 1 1/4 cups Water - 80-90°F/26-32°C
- 2 tbsp Butter - room temperature or Margarine
- 1/4 cup Molasses
- 2 tbsp Honey
- 1 cup Whole wheat flour
- 1 cup Rye flour
- 1 3/4 cups Bread flour
- 1 tbsp Vital wheat gluten - optional but I recommend for a guaranteed fluffy loaf
- 2 tbsp Brown sugar
- 2 tbsp Cocoa powder
- 1 tsp Instant coffee granules
- 1 tsp Salt
- 2 tsp Active dry yeast
For dusting loaves and pan
Instacart is available in the US only at the moment.
Using the dough setting and hand shaping
- Place all ingredients (but cornmeal) in a bread machine in the order listed above (or specified for your bread maker).
- Use the dough setting.
- Check the dough consistency during the kneading cycle. If needed, add more flour or liquid.
- Prepare baking sheets. Line with parchment paper or grease the bottom and sides well, cover with cornmeal, and set aside.
- When the dough setting finishes, remove the dough from the bread machine.
- If the dough is a little soft and sticky, make sure you use a well-floured (with cornmeal) cookie sheet and plenty of flour on your hands without making the dough too hard.
- Divide dough into small balls or your desired shape. The original Outback size is about 12×5 cm/4.72×2 inches.
- Spray gently with water or moisten your hands, lightly pass them over the rolls and pass them in the cornmeal.
- Place into prepared pans and sprinkle the entire surface of the loaves with cornmeal.
- Cover with a dry towel and allow rising again for about an hour. Only let rise until doubled; otherwise, it will be over-proofed.
- The loaves may not double in size. But don’t worry: inside the oven, they grow beautiful!
- Pre-heat oven to 175ºC/350ºF.
- Bake for about 15-25 minutes (for the larger loaves, bake about 30-40 minutes) or until baked through. I use a thermometer to test for doneness. Insert into the centre of the bread. It should register 93ºC/200ºF.
- Rotate the pans halfway through baking.
- Remove immediately from pans and let cool on a rack for at least 15 minutes before slicing. Leaving them on the pan to cool could result in a soggy bottom crust.
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Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.Share on Facebook
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