Copycat Outback Steakhouse Bread Recipe

Who says you need to dine out to enjoy the famous bread? This Copycat Outback Steakhouse Bread recipe lets you bake that soft, sweet bread right in your own kitchen – no steakhouse visit necessary!

We don’t eat out often, but when we do, it’s always a treat to find a place with killer bread.

This copycat recipe nails that honey wheat Bushman bread from Outback Steakhouse almost perfectly. The crumb is soft, and the honey and molasses add just the right hint of sweetness.

It uses basic pantry staples and is super tasty. Slice it up and serve warm with plenty of butter to capture that classic restaurant vibe at home!

Ingredients and substitutions

• Warm water – you want it cozy, about bath temperature to wake up that yeast just right.
• Vegetable oil – keeps your bread tender and soft.
• Honey – adds that gentle sweetness we love.
• Molasses – I usually go for dark molasses for that rich flavor, but light or regular works fine too. Just skip blackstrap since it gets bitter and can throw off the taste.
• Whole wheat flour – adds wholesome goodness and a nice texture.
• Cocoa powder – Dutch processed cocoa is perfect here and gives a lovely rich color. Regular works too if you don’t have Dutch.
• Yeast – your bread’s best friend for that beautiful rise.
• Salt – balances the sweetness and enhances flavor.
• Bread flour – this helps give your loaf structure and chew.
• Oats – sprinkle on top for a rustic, pretty finish.

How to make copycat Outback Steakhouse bread

Step 1: In your stand mixer bowl fitted with a dough hook, combine the warm water, vegetable oil, honey, and molasses. Stir it all together until it’s nicely blended.

Tip>> If you don’t have a mixer, no worries—you can mix this by hand in a big bowl. Just skip the hand mixer; it’s not the best tool for this dough.

Step 2: Add the whole wheat flour to your wet mix and stir to combine.

Step 3: Sprinkle in the cocoa powder, yeast, and salt, then stir everything together until mixed well. Let it sit for about 10 minutes to wake up that yeast.

Step 4: Now, add the bread flour a cup at a time, mixing with the dough hook. Keep going until the dough clings to the hook but still clears the sides of the bowl. This usually takes 3-4 minutes. You might not need every last bit of flour, so watch the texture.

Step 5: Lightly grease some plastic wrap and cover your bowl. Leave it somewhere warm to rise until the dough doubles in size — usually between 30 and 60 minutes.

Step 6: Once risen, divide the dough in half. Cover each piece again with greased plastic wrap and let them rest for 5 minutes. This helps relax the dough for shaping.

Step 7: Shape each half into a loaf and sprinkle the tops generously with rolled oats. Then, pop the loaves into two greased 9×5-inch loaf pans.

Step 8: Cover again and let the dough rise until doubled, about another 30-60 minutes. As it nears the end of this rising time, preheat your oven to 350°F.

Step 9: Bake your loaves for 30 to 40 minutes until golden and perfect.

Bread baking tips

• Water temperature is key! Using water at just the right warmth really wakes up your yeast. If the water’s too hot, you risk killing the yeast, and if it’s too cool, the rise will take forever.

  The easiest way to check is with a kitchen thermometer at 100°-110°F. No thermometer? Just feel the water—it should be warm like a cozy bath. If it’s too hot for your hand, it’s too hot for the yeast.

• Feeling a bit chilly in your kitchen? A cold room can slow your dough’s rising time.

  Here’s a quick trick: turn your oven on to 350°F for only 60 seconds, then turn it off. This gives your oven a little warmth without heating it fully, creating a perfect cozy spot for your bread to rise.

Can I freeze this bread?

Absolutely! This bread freezes beautifully, making it a great make-ahead option.

Just bake it as usual and let it cool completely on a wire rack to keep the crust crisp and the crumb light.

After it’s cool, wrap it tight in plastic wrap and then tuck it inside a resealable freezer bag to protect from freezer burn.

Storage

Keep your Outback-style bread fresh by storing it in an airtight container or plastic bag at room temperature. It’ll stay soft and yummy for up to 4 days. I like to keep mine wrapped in plastic wrap and tucked into a bread box or on the counter.