Steakhouse Dark Bread Recipes

OUTBACK STEAKHOUSE-STYLE DARK BREAD

Steps:

• Soften yeast in 1/2 cup warm water.
• Stir in sugar. Let stand 6 minutes or till bubbly.
• (If using instant yeast just stir the yeast and sugar into the flour).
• Meanwhile, in large mixing bowl combine 1 cup (1 1/2 if using instant yeast) warm water with molasses, cocoa, salt, oil, and rye flour. Beat until smooth.
• Add yeast water mixture, stirring to combine (if using active dry yeast).
• Work in all-purpose flour till dough is smooth and no longer sticky, very pliable and elastic.
• Knead a few minutes.
• Let rise till doubled in greased bowl.
• Punch down.
• Shape into 2 large round loaves placed a few inches apart on greased and cornmeal dusted cookie sheet,.
• Spray tops of loaves with cooking spray.
• Cover with towel and place in warm place till doubled.
• Preheat oven to 375 degrees F.
• Score tops of loaves and bake for 30 minutes to 200 degrees or until crust makes a hollow sound when tapped.
• Cool on rack before slicing.

OUTBACK STEAKHOUSE BREAD

Steps:

• In the bowl of a stand mixture, dissolve the yeast and 1 Tbsp of sugar in warm water until mixture gets foamy.
• Whisk in the honey, brown sugar, egg and molasses.
• Sift in the remaining dry ingredients and knead 10 min over low speed.
• Divide the dough into 2 equal parts. Cut each part into 6 equal pieces and form 6-7" long narrow rolls.
• Dredge each roll into some cornmeal and then transfer each roll onto a well-greased pan. Allow dough to proof until doubled in size (approx. 45 min-1 hr in a warm place.)
• Bake in a pre-heated 380°F oven for 15 minutes.

STEAKHOUSE WHEAT BREAD FOR THE BREAD MACHINE

Steps:

• Place the warm water, butter, honey, salt, coffee, cocoa, sugar, bread flour, whole wheat flour, and bread machine yeast in the pan of a bread machine in the order listed. Put on regular or basic cycle with light crust.

LONGHORN STEAKHOUSE BREAD

Steps:

• Mix 3/4 cup wheat flour, 3/4 cup all-purpose flour, sugar, salt, and yeast in a bowl.
• Mix in butter and honey.
• Gradually add the buttermilk to dry ingredients and beat with a mixer for about two minutes.
• Add remaining flour until your dough is no longer sticky.
• Knead in the mixed grains.
• Knead for about 10 minutes until elastic and smooth.
• Set dough in a warm spot for about about 60-90 minutes.
• Divide dough in half and roll each half into a 7 inch x 5 inch rectangle.
• Roll up tightly starting at the wide side and pinch the seam.
• Let dough rise until doubled
• Preheat oven to 375 degrees.
• Make 3-4 slits in the top of each loaf of bread.
• Bake for 25-35 minutes.
• Remove bread and brush each loaf with egg white + water mixture.
• Place back in the oven and bake for about 10-15 minutes.