I have always been a huge fan of Outback Steakhouse's fresh, fluffy bread, and after much trial and error, I’m thrilled to share my favorite Copycat Outback Steakhouse Bread Recipe. It has that perfect balance of slightly sweet, hearty texture and just the right softness that makes you want to keep reaching for another slice. Baking this bread at home gives me that cozy feeling of bringing a little restaurant magic right to my kitchen, and I can’t wait for you to try it yourself.

Why You'll Love This Copycat Outback Steakhouse Bread Recipe

For me, what makes this bread truly special is its unique flavor profile. The subtle sweetness from the honey and molasses blends beautifully with the richness of cocoa powder, giving it a deep, complex taste without being overpowering. It manages to feel indulgent yet wholesome, a combination that I find irresistible.

Another thing I adore about this Copycat Outback Steakhouse Bread Recipe is how approachable it is. You don’t need to be an expert baker to get it right. The dough is forgiving and soft, and with a little patience during the rising phases, you’ll be rewarded with loaves that have a gorgeous golden crust and a tender, airy crumb. It’s a perfect weekend project or a rewarding treat to surprise your family with during the week.

Lastly, this bread stands out because it pairs so well with nearly any meal or occasion. Whether I’m serving it alongside a rich stew, with a steak dinner, or simply toasted with some butter and jam for breakfast, it always elevates the experience. Sharing this bread at gatherings or holiday dinners never fails to earn compliments, and I’m sure you’ll find the same joy in making it.

Ingredients You'll Need

The image shows two white mixing bowls placed on a white marbled surface. The larger bowl on top right contains a light brown flour mix with a coarse texture, while the smaller bowl at the bottom right holds a finer, off-white flour. On the left side, there are six small white bowls arranged vertically, each with a different ingredient: light beige yeast, dark brown cocoa powder, deep black liquid, clear pale yellow oil, amber-colored honey, and pale tan rolled oats with a rough texture. The bowls and ingredients are neatly organized and clearly visible. photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simple yet thoughtful list of ingredients. Each element plays an important role in developing the bread’s flavor, texture, and color, ensuring every bite is just right.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Warm water: Activates the yeast and helps create a soft dough.
Vegetable oil: Keeps the bread moist and tender.
Honey: Adds natural sweetness and enhances yeast activity.
Molasses: Provides a rich depth of flavor and color.
Whole-wheat flour: Gives the bread a hearty texture and wholesome taste.
Unsweetened cocoa powder: Adds subtle earthiness and enhances color.
Active dry yeast: The magic agent for a perfect rise.
Salt: Balances the flavors and strengthens dough structure.
Bread flour: Provides extra gluten to give the bread structure and chew.
Rolled oats: Used to dust the loaves for a rustic finish.

Directions

Step 1: In the bowl of a stand mixer fitted with a dough hook, combine the warm water, vegetable oil, honey, and molasses. Stir gently until everything is mixed well and the liquid looks smooth.

Step 2: Add the whole-wheat flour to the wet mixture and stir just to start combining the ingredients.

Step 3: Sprinkle in the unsweetened cocoa powder, active dry yeast, and salt. Mix everything together until well blended.

Step 4: Let the mixture sit for 10 minutes. This resting period allows the yeast to activate and gives the dough a head start.

Step 5: Gradually stir in the bread flour one cup at a time. Keep mixing with the dough hook until the dough clings to the hook and nearly clears the sides of the bowl, which should take about 3 to 4 minutes. You might not need to use all the bread flour, so watch the dough’s consistency closely.

Step 6: Cover the bowl with lightly greased plastic wrap to prevent drying out, and let the dough rise in a warm spot until it doubles in size, usually about 30 to 60 minutes.

Step 7: Once risen, turn the dough out onto a lightly floured surface and divide it into two pieces.

Step 8: Cover each piece loosely with greased plastic wrap and let them rest for 5 minutes to relax the gluten before shaping.

Step 9: Shape each piece into a loaf and sprinkle the tops generously with rolled oats for that classic Outback look.

Step 10: Place each shaped loaf into a greased 9x5-inch loaf pan.

Step 11: Let the loaves rise again until doubled, approximately 30 to 60 minutes, while preheating your oven to 350°F near the end of the rising time.

Step 12: Bake the loaves at 350°F for 30 to 40 minutes, or until the bread is golden brown and sounds hollow when tapped.

Servings and Timing

This recipe makes about 24 generous slices, which is perfect for a crowd or if you want leftovers for sandwiches and toast. The prep time is around 20 minutes, but since the dough needs two rises, the total rise time can take up to 2 hours. Baking time takes roughly 30 to 40 minutes. Altogether, you’re looking at about 1 hour and 50 minutes from start to finish. Keep in mind the resting and rising stages are essential for the best texture, so patience definitely pays off!

How to Serve This Copycat Outback Steakhouse Bread Recipe

Two dark brown bread dough loaves are shown in metal loaf pans side by side, each loaf sprinkled with light beige rolled oats on top. The dough has a smooth but slightly textured surface, filling most of the pan's space and rising slightly above the edges. The pans rest on a white marbled surface with soft natural light highlighting the texture of the dough and oats. photo taken with an iphone --ar 4:5 --v 7

To me, this bread is so versatile that it shines alongside a wide variety of dishes. It’s fabulous with hearty soups and stews, or simply warm with a pat of butter or olive oil for dipping. I especially love serving it with grilled steaks or barbecued meats, which brings the full Outback Steakhouse experience home.

If you want to impress guests or just feel a little fancy, try slicing the bread thickly and serving it with a sprinkle of sea salt and a drizzle of honey or herb butter. Presentation-wise, a rustic wooden board garnished with fresh herbs adds a lovely touch. This bread tastes best served warm or at room temperature, so I usually pop it in the oven for a few minutes before serving if it’s been sitting out for a while.

When it comes to drink pairings, a rich red wine like a Cabernet Sauvignon or Merlot perfectly complements the bread’s slightly sweet and deep flavors. For non-alcoholic options, a sparkling iced tea or a glass of cold milk also work beautifully. I find this bread equally at home in weeknight family dinners as it is on holiday tables or party spreads – it always brings everyone together.

Variations

What I love most about this Copycat Outback Steakhouse Bread Recipe is how easy it is to customize. If you want a lighter or more traditional white bread texture, you can increase the amount of bread flour and reduce the whole-wheat flour. For a touch of extra sweetness or a different depth, swapping molasses for maple syrup or dark brown sugar works surprisingly well.

If you follow a gluten-free diet, I’ve experimented with gluten-free bread flour blends, though the texture will be a bit different and the rise less dramatic. Adding a flax egg or a bit of xanthan gum helps mimic that chewiness. For a vegan version, the original recipe is already free of dairy and eggs, so you just need to ensure your honey replacement, like agave or maple syrup, fits your preferences.

For a spin on flavors, I sometimes add a handful of toasted nuts or seeds right before shaping the dough, which adds a nice crunch and earthy punch. Alternatively, brushing the tops with melted butter infused with herbs or garlic just after baking elevates the scent and taste wonderfully. I haven’t tried baking it in rolls instead of loaves, but I bet that would make adorable individual servings!

Storage and Reheating

Storing Leftovers

To keep your bread fresh, I store any leftovers in an airtight container or tightly wrapped in plastic wrap at room temperature. It stays soft and delicious for about 3 to 4 days this way. Avoid refrigerating as it tends to dry the bread out faster.

Freezing

This bread freezes beautifully and I always slice it before freezing so I can defrost just what I need. Wrap the cooled loaves tightly in plastic wrap and then place them in a resealable freezer bag or airtight container. Frozen bread maintains best quality for up to 3 months.

Reheating

To reheat, I like to warm slices in a toaster oven or regular oven at 350°F for 5 to 10 minutes until crisp on the outside and soft inside. Avoid microwaving as it can make the bread rubbery or overly chewy. If frozen slices are reheated directly from the freezer, add a minute or two to the warming time for the best texture.

FAQs

Can I use all-purpose flour instead of bread flour?

You can substitute all-purpose flour if needed, but bread flour has a higher protein content that creates better gluten structure, resulting in a chewier, more elastic bread. Using all-purpose flour may yield a slightly denser and softer loaf.

Why does the recipe call for cocoa powder?

The unsweetened cocoa powder adds a subtle earthiness and richness to the bread’s flavor and also deepens its color, giving the bread that signature dark, rustic crust like the Outback Steakhouse original.

Can I make this bread by hand without a stand mixer?

Absolutely! You can mix and knead the dough by hand using a large bowl and lots of elbow grease. It just might take a few more minutes of kneading to develop the gluten properly, but it’s totally doable without special equipment.

What’s the best way to check if the bread is fully baked?

Test doneness by tapping the bottom of the loaf—if it sounds hollow, it’s done baking. You can also check with an instant-read thermometer; the internal temperature should be around 190°F to 200°F for fully baked bread.

Can I double this recipe for more loaves?

Yes, you can easily double the ingredients to make four loaves. Just be sure to mix and knead in batches for more even results and make sure you have large enough bowls and pans for the rising and baking stages.

Conclusion

I can’t recommend this Copycat Outback Steakhouse Bread Recipe enough if you want to bring that warm, irresistible bread experience into your home. It’s reliable, delicious, and downright comforting—everything you’d want from homemade bread. I hope you enjoy baking and sharing it as much as I do, and it becomes a beloved staple in your kitchen too!