Outback Bread (Copycat Recipe): Moist & Soft!

Copycat Outback Bread: Tastes just like the brown bread you get from Outback Steak House! Bakes up moist & pillowy with a hint of sweetness.

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A reader recently reached out asking me if I had a recipe for the moist, pillowy brown bread you can get at Outback Steakhouse or Cheesecake Factory. I was so grateful for the inspiration! I had to get right into my kitchen and make it happen. The result (pictured here) was a dead ringer for Outback Steakhouse Bread.

Bread recipes are quickly becoming a specialty here at Baking a Moment! You guys really seem to love them, and I’m happy to keep adding to the collection. This one will be right at home with our English muffins, chocolate babka, and pretzel buns!

Here’s Why You’ll Love This

• Easy to make: By hand or with a machine! There’s even an overnight option.
• Generous: It makes a nice big loaf.
• Versatile: Put it out with honey butter as an appetizer, cube it up as a dipper for your favorite dip recipe, or eat it alongside your favorite soup.
• And it bakes up moist and airy with lots of hearty flavor and just the barest hint of sweetness.

Ingredients You’ll Need

• Honey & Molasses: These ingredients provide earthy sweetness as well as feed the yeast.
• Water: The water should be warm but not hot. Aim for around 105 degrees F.
• Yeast: Grab a packet of dry active yeast, and make sure it hasn’t past the expiration date!
• Flour: Whole wheat flour gives a uniquely nutty texture.
• Butter: Unsalted butter adds richness and helps the bread to be moist.
• Cocoa: Just a small amount of natural unsweetened cocoa powder gives a special earthiness to this bread recipe.
• Salt: Carries and intensifies all the flavors.
• Garnishes: Brush the unbaked loaf with egg for shine and sprinkle with oats to make it extra pretty.

Helpful Tips & Tricks

• Check the date: Yeast that has passed the expiration date may not work!
• Treat it gently: The water should be warm but not hot. Aim for the temperature of a baby’s bath, or about 105 degrees F. Hot water could kill the yeast!
• Add just the right amount of flour: You may need more or less than what’s listed in the recipe card, depending on the humidity levels in your kitchen on any given day. Start with about 2/3 of the total amount, and gradually add more until the dough gathers itself into a ball and pulls cleanly away from the sides of the bowl. Once you see that happening, stop adding flour and move on to the next step.
• Knead it well: If you don’t knead the dough enough, your bread could come out crumbly.
• Keep it comfy: Allow the dough to rest in a warm place, such as a sunny windowsill, on top of the fridge, or in your oven with just the light turned on.
• Overnight Outback Bread: You can break up the prep over the course of a few days if you prefer! The dough should keep for up to 48 hours in the fridge or 2 weeks in the freezer.

More Bread Recipes

Outback Steakhouse Bread (Copycat Recipe)

• Place the honey, molasses, and warm water in a large bowl and sprinkle the yeast on top.

• Allow the yeast to dissolve and become foamy (approx. 5 minutes).

• Add about 2/3 of the flour, the butter, cocoa, and salt, & stir together until a sticky dough forms. 

• Add more flour (a little at a time) while continuing to stir, until the dough gathers itself into a ball and pulls cleanly away from the sides of the bowl (you may need slightly more or less flour). 

• Knead the dough for 10 minutes. (If you skimp on this step your bread could come out crumbly.)  

• Lightly mist the bowl with non-stick spray, place the dough back in, cover, and allow it to rise in a warm place until puffed (approx. 45 minutes). 

• Punch the dough down and knead it a few times, shaping it into a smooth oblong.  

• Place it in a lightly greased, standard-sized loaf pan. 

• Mist a sheet of plastic wrap with non-stick spray & lightly cover the unbaked loaf. 

• Set in in a warm place and allow it to rise a second time (approx. 45 minutes). 

• Preheat the oven to 350 degrees F.

• Uncover the loaf, brush the top with egg wash, and sprinkle the oats on top. 

• Bake until the bread reaches an internal temperature of about 185 degrees F (approx. 30 to 40 minutes).

Serving: 1slice, Calories: 170kcal, Carbohydrates: 31g, Protein: 5g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 8mg, Sodium: 101mg, Potassium: 193mg, Fiber: 4g, Sugar: 6g, Vitamin A: 91IU, Vitamin C: 0.02mg, Calcium: 22mg, Iron: 2mg