Copycat Outback Steakhouse Bread
A copycat restaurant-style soft honey wheat bread offers a fluffy, sweet, and comforting accompaniment to any meal.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat the oven to 400F.
-
Combine warm water, brown sugar, honey, and molasses in a measuring cup, then add yeast and let soften for 5 minutes.
-
Transfer the yeast mixture to a stand mixer bowl with salt, canola oil, bread flour, whole wheat flour, and cocoa powder; mix with a hook attachment until just combined, scraping the bowl.
-
Continue mixing for 5-10 minutes on medium speed until the dough forms a slightly sticky, elastic ball. Cover and let rise for about one hour until doubled in size.
-
Punch down the dough, form it into a ball, and divide it into 8 equal portions.
-
Roll each portion into a 1/4-inch thick rectangle, then roll it into a log. Tuck the ends under and place seam-down on a cornmeal-dusted, parchment-lined baking sheet.
-
Cover the rolls and let them rise in a warm place for 20 minutes.
-
Bake for 14-18 minutes in the preheated oven until puffy and lightly browned. Cool before serving with whipped butter.