outback steakhouse bread recipe
The Best outback steakhouse bread recipe
I love this bread because it’s so versatile. It’s great for a casual weeknight dinner, or it’s perfect for a picnic or a potluck—something hearty and satisfying that doesn’t take up too much space on the table. And honestly, it’s healthier than you might think. It’s got whole grains, and the way it’s baked, it’s got a nice crunch on the outside while staying soft inside. It’s not too heavy, but it’s not light either—just the right balance. Plus, it’s easy to make ahead and store, so you can have fresh bread whenever you need it.
Outback-Style Steakhouse Bread
A crispy, chewy loaf perfect for serving with steaks and sauces. This recipe captures the restaurant-style texture and flavor of a classic steakhouse bread.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 packet active dry yeast
- 1 cup warm milk
- 1 large egg
- 1 tbsp olive oil
- 1 tbsp melted butter
- 1 tsp garlic powder
- ½ tsp smoked paprika
👨🍳Directions
-
1
Activate the yeast by mixing warm milk with yeast in a bowl. Let sit for 5 minutes until foamy. -
2
In a large bowl, combine flour and salt. Pour in the yeast mixture and egg, then stir in olive oil. Mix until a soft dough forms. -
3
Knead the dough on a floured surface for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour. -
4
Preheat oven to 400°F. Shape the dough into a loaf, place in a greased loaf pan, and let rise for another 30 minutes. -
5
Mix melted butter with garlic powder and smoked paprika. Spread evenly over the risen dough. -
6
Bake for 25–30 minutes until golden brown and the internal temperature reaches 190°F.
🔧Equipment
- Mixing bowl
- Kneading surface
- Oven
- Loaf pan
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Outback-Style Steakhouse Bread Works
❓ Frequently Asked Questions About Outback-Style Steakhouse Bread
1. What is the best way to store leftover Outback Steakhouse bread?
Keep any leftover bread wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to two days. For longer storage, freeze it in a single layer on a baking sheet before transferring to a freezer bag or container. To reheat, toast slices from frozen until crispy, or warm in a toaster oven for 3–5 minutes.
2. Can I substitute whole wheat flour for white flour in this recipe?
Yes, you can use a 1:1 substitution for whole wheat flour, but expect a denser, slightly nuttier texture. If you prefer a lighter crumb, reduce the whole wheat flour by 10% and add 1 extra teaspoon of baking powder to compensate for the lower gluten content.
3. Why does the bread sometimes turn out dense or flat?
Dense or flat bread often results from overmixing the dough or not allowing it enough rest time. Gently fold the dough only until just combined—overmixing develops too much gluten. Also, let the dough rest for at least 30 minutes after mixing before shaping to ensure proper gluten relaxation.
4. How do I make the bread extra crispy on the outside?
For extra crispiness, preheat your oven to 425°F (220°C) and brush the loaves with melted butter or oil before baking. Bake for 15–20 minutes, flipping halfway, until the crust is golden and firm to the touch. Avoid opening the oven door too often to prevent steam from escaping.
5. Can I use this bread for anything other than sandwiches?
Absolutely! This bread works well for:
– Toasting for breakfast or brunch
– Stuffing into wraps or flatbreads for dipping in soups or sauces
– Serving as a side with charcuterie boards or cheese platters
– Crust for quiches or savory tarts (use a thin layer)
