Outback Bread Recipe

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Copycat Outback Bread is soft, slightly sweet, and packed with rich honey and molasses flavor, just like the restaurant favorite.

Prep Time2 20

Cook Time40

Total Time3

Course: Side Dish

Cuisine: American

Keyword: bread

Servings: people

Line 2 baking sheets with parchment paper.
In a mixing bowl of a stand mixer, mix together the water, oil, food coloring, honey, and molasses.
2 ½ cups warm water, ¼ cup vegetable oil, ½ teaspoon brown gel food coloring, ½ cup honey, 2 Tablespoons molasses
Mix in the wheat flour, cocoa powder, and salt on a low speed until combined. Cover with plastic wrap loosely for 20 minutes.
3 ½ cups whole-wheat flour, 2 Tablespoons cocoa powder, 1 teaspoon salt
Return the bowl to the standing mixer, mix in the yeast, and add the bread flour 1 cup at a time. Once all the flour is incorporated, increase the speed to medium and mix until the dough is off the sides of the bowl.
2 Tablespoons active dry yeast, 2-3 cups bread flour
Cover the bowl with plastic wrap sprayed with cooking spray and let it sit for 45-60 minutes, or until it has doubled in size.
Cut the dough into 8 pieces and shape each into a log. Place them on the prepared baking sheet and cover with plastic wrap sprayed with non-stick spray for 45-60 minutes.
Preheat the oven to 350 degrees.
Dust the loaves with the cornmeal and bake for 20 minutes, rotating the baking sheets halfway through.
cornmeal for dusting loaves
Place the loaves on a wire rack to cool for at least 1 hour before serving

Room Temperature: Store baked loaves in an airtight container at room temperature for up to three days.
Freezing: Wrap fully cooled loaves tightly in plastic wrap and freeze for up to three months. Thaw at room temperature before eating.