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| Outback Steakhouse Honey Wheat Bushman Bread | By Todd Wilbur
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| Recipe Type: Bread |
| Calories: 449 |
| Cook Time: 3 hours 40 minutes |
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Recipe Rating: 4.1 (13 reviews)
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Along with your meal at this huge national steakhouse chain, comes a freshly baked loaf of dark, sweet bread, served on its own cutting board with soft whipped butter. One distinctive feature of the bread is its color. How does the bread get so dark? Even though this recipe includes molasses and cocoa, these ingredients alone will not give the bread its dark chocolate brown color. Usually commercially produced breads that are this dark - such as pumpernickel or dark bran muffins - contain caramel color, an ingredient often used in the industry to darken foods. Since your local supermarket will not likely have this mostly commercial ingredient, we'll create the brown coloring from a mixture of three food colorings - red, yellow and blue. If you decide to leave the color out, just add an additional 1 tablespoon of warm water to the recipe. If you have a bread machine, you can use it for kneading the bread (you'll find the order in which to add the ingredients to your machine in "Tidbits"). Then, to finish the bread, divide and roll the dough in cornmeal, and bake on a sheet pan in your home oven.
Source: "Top Secret Restaurant Recipes" by Todd Wilbur.
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Dough
1 1/4 cups warm water
2 teaspoons granulated sugar
2 1/4 teaspoons (1 pkg.) yeast
2 cups bread flour
1 3/4 cups whole wheat flour
1 tablespoon cocoa
1 teaspoon salt
2 tablespoons butter, softened
1/4 cup honey
2 tablespoons molasses
Coloring
1 1/4 teaspoons red food coloring
1 teaspoon yellow food coloring
1 teaspoon blue food coloring
cornmeal for dusting
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1. Mix sugar with warm water, then dissolve the yeast in the solution. In five minutes the solution will begin to foam as the yeast begins its gassy dance party.
2. While the yeast is waking up, mix the flours, cocoa, and salt in a large bowl. Mix butter into the dry mixture with your hands. Make an I'mpression in the middle of the dry mixture. Add the honey and molasses into the well. Mix the food coloring with the yeast solution, then pour the solution into the well. Stir from the middle bringing the dry mixture into the wet stuff, slowly at first, then quickly as you incorporate all the ingredients. You will eventually have to use your hands to combine everything. Knead the dough for 10 minutes on a lightly floured surface, then roll the dough into a ball and place it into a covered bowl in a warm place for 1 to 1 1/2 hours or until it has doubled in size.
3. When the dough has doubled, separate it into 6 even portions. Roll each dough portion into logs that are 6 inches long and 2 inches wide. Pour cornmeal onto your rolling surface. Moisten your hands then rub water onto each dough log and roll it in the cornmeal. Arrange the rolled dough on a baking sheet and cover it with plastic wrap. Set the dough in a warm spot to rise for another hour or so until the loaves have doubled in size.
4. Preheat the oven to 350 degrees. Uncover the dough and bake it for 35 to 40 minutes in the hot oven. When the bread is done, take it out of the oven and let it cool for 10 to 15 minutes. Serve the bread with a sharp bread knife and butter on the side. If you want whipped butter, like you get at the restaurant, just use an electric mixer on high speed to whip some butter until it's fluffy.
Makes 6 small loaves.
Tidbits: If you'd like to use a bread machine to knead the dough, just add the ingredients in the following order: Mix the food coloring with the water, then add the colored water to the bread pan followed by the flours, sugar, salt, butter, cocoa, honey, molasses, and yeast. Set the machine to knead and walk away. When the dough's done kneading and rising, go to step #3 of this recipe and take it from there.
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John
Submitted on 08/23/11 |
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| Outstanding Recipe!!! will make this one again!!! |
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Janet
Submitted on 01/29/09 |
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| This was great bread! I will use this recipe often. Thanks! |
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LilyRae83
Submitted on 09/20/07 |
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| I made this bread for a fondue party (really excellent - the mild sweetness of the bread pairs really well with the salty, creamy cheese sauce). I also left out the coloring which does make it significantly lighter. It was really delicious. |
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Maria
Submitted on 05/12/07 |
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| AMAZING bread. And I'm happy to say that it's a virtually fool-proof recipe. I majorly messed up trying to divide the dough into small loaves so I just kneaded it back together and threw it in a loaf pan. I expected it to turn out awful (since over-kneading between rises is a cardinal sin of bread-making), but it was absolutely delicious. In fact, I'm making it as one big loaf from now on. If you're an inexperienced baker (it was my third ever bread) I would highly recommed it. |
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Ruby
Submitted on 11/12/06 |
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| I wa not impressed with this recipe, while it makes a decent bread it's nothing like the light, sweet molasses bread of the steakhouses. |
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Debbie
Submitted on 05/31/06 |
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| I made this recipe in a bread machine from start to finish. It turned out as good as the real thing. |
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sandi
Submitted on 05/13/06 |
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| I made this bread for my girls and we all loved it. As good as the original!!! |
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Tracy
Submitted on 02/17/06 |
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| I have to agree with several of the others. While I followed this recipe exactly, I didn't find it tasted much like the original. It's alright, but not something I'll try again. |
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anonymous
Submitted on 02/06/06 |
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| Made this for my family and they loved it. They said it was better than Outback's. Wouldn't change a thing! |
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JMM
Submitted on 11/19/05 |
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| I have been making this for years now. While it has changed a bit over time, the original recipe is pretty true to the original bread. Things I have learned - you have to have each item exact, and not skip or change something in the process, just because it doesn't make sense or is diferent from how you have always done it. I do this all the time and when I am 100% faithful to the recipe, it is faithful to the original bread. Regardless, everyone loves this bread, I give it as gifts, for potlucks, etc It is even the only non-liquid participant in a soup-off! :) |
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Char
Submitted on 11/09/05 |
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| I had high hopes for this recipe but it's missing something. I love this bread at the restaurant but this recipe doesn't compare. |
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Sara
Submitted on 08/09/05 |
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| The bread was DELICIOUS but I wasn't aware it would take about 7 hours to make. Not quite as good as the resturant but good enough for home. |
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Kissfan
Submitted on 07/29/05 |
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| Most of Todd's recipes are fantastic, but I was not a big fan of this one. I like the bread they serve at OutBack alot but this was missing something. |
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