Outback Steakhouse Bushman Bread
Bring the rustic charm of your favorite steakhouse straight to your kitchen with this Outback Steakhouse Bushman Bread recipe! This iconic loaf features a rich, slightly sweet flavor profile, thanks to the combination of molasses, honey, cocoa powder, and a hint of instant coffee. The dough is made with a blend of whole wheat and all-purpose flours, creating a hearty yet tender texture perfect for pairing with soups, stews, or simply slathering with butter. Topped with a sprinkle of cornmeal for that signature finish, these mini loaves bake to perfection in just 25 minutes. With its unique, earthy sweetness and soft interior, this bread is a showstopper for any occasion. Perfect for recreating restaurant vibes at home, this recipe delivers warmth and nostalgia in every slice.
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Recipe Information
Ingredients
- 1 cup Warm water
- 2 tablespoons Sugar
- 1 package Active dry yeast
- 0.25 cup Molasses
- 2 tablespoons Honey
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 1 cup Whole wheat flour
- 0.25 cup All-purpose flour
- 1 tablespoon Cocoa powder
- 1 teaspoon Instant coffee granules
- 2 tablespoons Cornmeal
- Optional butter for serving
Instructions
In a large mixing bowl, combine the warm water and sugar. Stir until the sugar dissolves.
Sprinkle the active dry yeast over the water and let it sit for about 5 minutes, or until it becomes frothy.
Add the molasses, honey, salt, and vegetable oil to the yeast mixture. Stir to blend thoroughly.
In a separate bowl, mix together the whole wheat flour, all-purpose flour, cocoa powder, and instant coffee granules.
Gradually add the dry ingredients to the wet mixture, stirring as you go. When the dough becomes too thick to stir, knead by hand on a clean, floured surface for 8-10 minutes, or until the dough is smooth and elastic.
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until it doubles in size.
Once the dough has risen, punch it down and divide it into 4 equal portions. Shape each portion into a small loaf.
Sprinkle the cornmeal onto a baking sheet and place the shaped loaves on the sheet. Dust the tops of the loaves with more cornmeal if desired.
Cover the loaves loosely with plastic wrap or a kitchen towel and let them rise again for 30 minutes.
Preheat your oven to 375°F (190°C).
Bake the loaves in the preheated oven for 20-25 minutes, or until the tops are firm and the loaves sound hollow when tapped on the bottom.
Remove the bread from the oven and let it cool slightly before serving. Serve warm with butter for the best experience.
Nutrition Facts
Calories |
1430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.3 g | 54% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 2406 mg | 105% | |
| Total Carbohydrate | 255.2 g | 93% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 120.2 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 227 mg | 17% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2069 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
