Copycat Outback Steakhouse Bread Recipe

• servings: 24 servings
• active time: 15 minutes
• total time: 1 hour 50 minutes

Ingredients

2 ½ cups warm water (100°-110°F)

1/4 cup vegetable oil

1/2 cup honey

2 tablespoons molasses

3 ½ cups whole-wheat flour

2 tablespoons unsweetened cocoa powder

2 tablespoons active dry yeast

1 teaspoon salt

2-3 cups bread flour

rolled oats (for dusting loaves)

Directions

In the bowl of a stand mixer fitter with a dough hook, stir together water, oil, honey, and molasses until mixed well.

Add wheat flour to water mixture.

Add cocoa, yeast, and salt, and stir until blended.

Allow mixture sit for 10 minutes.

Stir in bread flour, one cup at a time, until dough clings to hook and almost clears the sides of mixer, about 3-4 minutes. You may not need to use all of the bread flour.

Cover bowl with greased plastic wrap.

Allow dough to rise in the bowl until doubled, about 30-60 minutes.

Divide into 2 pieces.

Cover each piece with greased plastic wrap, and let dough rest for 5 minutes.

Shape pieces into loaves, and sprinkle with oats.

Place each loaf in a greased 9x5-inch loaf pan.

Let dough rise until doubled, about 30-60 minutes.

Toward the end of the rising time, preheat oven to 350 F.

Bake at for 30-40 minutes.

Nutrition

• Calories: 125 kcal
• Total Fat: 1 g
• Saturated Fat: 1 g
• Unsaturated Fat: 2 g
• Sodium: 100 mg
• Total Carbohydrate: 28 g
• Dietary Fiber: 2 g
• Total Sugars: 7 g
• Protein: 4 g