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My kitchen fills with the most incredible smells when I bake bread. After countless attempts to recreate restaurant favorites in my tiny home kitchen, I finally discovered the secret to making Outback Steakhouse's famous dark bread. Let me share my perfected recipe that brings this steakhouse favorite right to your kitchen.
A Bread That Steals the Show
This isn't your everyday bread recipe. The dark, rich loaf carries subtle notes of cocoa and sweet molasses that make it unforgettable. I serve it at every dinner party and my friends always beg for seconds. Trust me, once you master this recipe, store-bought bread won't cut it anymore.
Your Shopping List
- 1 ½ Cups Warm Water: Make sure it feels like bath water on your wrist. Too hot will kill the yeast, too cold won't wake it up.
- 1 ½ Cups Whole Wheat Flour: I always keep mine in the freezer to stay fresh longer.
- 2 ½ Cups Bread Flour: The extra protein in bread flour makes all the difference in texture.
- 1 ½ Tablespoon Dry Yeast: Store it in your fridge to keep it fresh and happy.
- ¼ Cup Brown Sugar: Dark or light both work beautifully here.
- 3 Tablespoons Molasses: This gives our bread that gorgeous color.
- ¼ Cup Honey: Local honey adds such lovely flavor.
- 3 Tablespoons Cocoa Powder: Just regular unsweetened works perfectly.
- 1 Teaspoon Kosher Salt: Table salt works too but I love kosher's texture.
- ¼ Cup Canola Oil: Any neutral oil in your pantry will do.
- 2 Tablespoons Cornmeal: This prevents sticking and adds a lovely crunch.
Let's Get Baking
- Wake Up Your Yeast
- Mix your brown sugar into warm water. Sprinkle in the yeast and watch it bloom for about 10 minutes. It should look foamy and smell like a brewery.
- Mix Your Wet Team
- Pour in your molasses and honey. The mixture might look a bit odd but trust the process.
- Combine Dry Squad
- Whisk together your flours, cocoa, and salt in your biggest bowl. These are the building blocks of our bread.
- Time to Mix and Knead
- Pour your wet ingredients into the dry ones. Add oil and get your hands dirty. Knead until your dough feels like an earlobe when you pinch it.
- First Rest
- Cover your dough baby with a kitchen towel and let it nap in a warm spot for an hour.
- Shape and Bake
- Split your dough in two, shape into logs, and place them on your cornmeal-dusted pan. Bake at 350°F until they sound hollow when tapped.
My Kitchen Secrets
Watch your dough as you knead it. When it starts feeling silky and smooth, you're getting close. I love adding fresh rosemary sometimes or a sprinkle of aged cheddar on top. The steam from a pan of hot water in the oven creates that amazing crust we all love. Want deeper flavor? Pop your dough in the fridge overnight. The slow rise works magic.
Keep It Fresh
My bread stays perfectly fresh in an airtight container on the counter for about 4 days. Want to keep it longer? Slice and freeze it. Just pop frozen slices straight into the toaster whenever you need them. The freezer is your friend for up to 3 months.
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The Numbers Game
One slice comes in at 188 calories with 34g carbs, 4g protein, and 4g fat. Sure, it's not kale, but good bread feeds the soul too. Balance is key. I love serving it alongside a big colorful salad or warm bowl of soup.
Make It Your Way
My vegan friends swap the honey for maple syrup and it works beautifully. Going gluten free? Try a mix of almond and oat flour. Low carb folks in my family love using keto friendly flours, though the texture changes quite a bit. Play around and find your perfect version.
Perfect Pairings
Nothing beats this bread still warm from the oven with a swirl of salted butter melting into it. I love serving it with my homemade apple butter or alongside a cheese board. For brunch, try it toasted with mashed avocado and a poached egg on top.
When Things Go Wrong
Your bread not rising? First time I made this I nearly cried. Check your yeast's expiration date and water temperature. Dense loaf usually means not enough kneading. Sticky dough? Add flour slowly. Those huge air bubbles mean your dough rose too long. Dry bread happens when it's not covered while baking.
Special Diet Tweaks
My sister went vegan last year so I tweaked this recipe using maple syrup instead of honey. For my gluten sensitive friends I've experimented with alternative flours like almond and oat. The texture's different but still delicious. Some of my keto followers use low carb flours and add extra eggs for structure.
Bread Making Wisdom
I learned these tricks after years of baking. Knead that dough until your arms get tired. Want crusty bread? Place a pan of water in the bottom of your oven while baking. The steam works wonders. For the deepest flavor let your dough hang out in the fridge overnight. The slow fermentation creates magic.
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Fixing Common Problems
Dense bread used to be my nemesis until I learned proper kneading techniques. Sticky dough? A sprinkle of flour works wonders. Rising issues usually trace back to old yeast or wrong water temperature. Trust me I've made every mistake possible and learned from each one.
Let's Talk Health
Each slice packs 188 calories and 34g carbs. Yes it's a treat but who doesn't need a little joy? I balance it out with protein rich toppings and serve it alongside lighter dishes. Everything in moderation is my kitchen motto.
Storage Solutions
Keep your freshly baked bread in an airtight container on the counter and it'll stay good for several days. For longer storage slice and freeze it. Nothing beats pulling out a frozen slice and popping it in the toaster for instant homemade bread whenever you want it.
Bringing Bread Back to Life
Want to refresh day-old bread? Wrap it in foil and warm it in a 350°F oven for about 10 minutes. For quick reheating wrap a slice in a damp paper towel and microwave for 20 seconds. The bread comes out tasting fresh from the oven.
Dress It Up
This bread shines with simple toppings. I love it with melted butter and honey or topped with cream cheese and cucumber slices. For dinner parties I serve it alongside herb butter whipped goat cheese or my favorite olive tapenade. The possibilities are endless.
Wrapping It Up
This recipe holds a special place in my kitchen. It's the bread that made my family fall in love with homemade baking. With its rich cocoa notes and sweet undertones it's become our weekend tradition. Give it a try and make it your own. Your kitchen will smell amazing and your taste buds will thank you.
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Frequently Asked Questions
- → Why use cocoa powder in the bread?
- Cocoa powder provides the signature dark color and adds subtle depth to the flavor without making the bread taste like chocolate.
- → How do I know when the bread is done?
- The bread should be firm to the touch and sound hollow when tapped on the bottom, typically after 10-15 minutes of baking.
- → Can I freeze this bread?
- Yes, this bread freezes well. Cool completely, wrap tightly, and freeze for up to 3 months. Thaw at room temperature.
- → Why dust with cornmeal?
- Cornmeal prevents the bread from sticking and adds the signature texture to the bottom crust, just like at the restaurant.
- → How long should the dough rise?
- Let the dough rise for at least one hour or until doubled in size. This ensures a soft, light texture in the finished bread.