Outback Steakhouse Copycat Bread

Decadent Dark Rich Bread: A Treat for Your Senses (Outback Steakhouse Copycat Bread) 

Indulge your taste buds with the enticing aroma and deep flavors of this Dark Rich Bread. Combining the richness of honey, molasses, and cocoa powder with the wholesome goodness of whole wheat flour, this bread is a delightful fusion of taste and nutrition you won’t ever forget. Follow this step-by-step guide to create 4 loafs of dark, moist, and satisfying bread that will leave you craving for more. 

Ingredients:
- 1 1/2 cups warm water (105 F to 110 F)
- 1/4 cup brown sugar
- 1/4 cup honey
- 3 tablespoons molasses
- 1 1/2 tablespoons active dry yeast
- 1 teaspoon kosher salt
- 1/4 cup organic Non-GMO canola oil
- 2 1/2 cups bread flour, or more as needed
- 1 1/2 cups whole wheat flour, or more as needed
- 3 tablespoons unsweetened cocoa powder
- 1 to 2 tablespoons cornmeal or rice flour, for the pan

Step 1: Activate the Yeast
In a large bowl, combine warm water, brown sugar, and honey. Sprinkle the active dry yeast over the mixture and let it sit for about 5 minutes until it becomes frothy. This step ensures that your bread rises perfectly.

Step 2: Incorporate the Goodness
Add the canola oil, kosher salt, and molasses to the yeast mixture. Stir until all the ingredients are well combined.

Step 3: Flour Power
Gradually add the bread flour and whole wheat flour to the mixture. Stir well after each addition until a sticky dough forms. If the dough is too sticky, add more flour, one tablespoon at a time, until it becomes more manageable.

Step 4: Intensify the Flavor
Add the unsweetened cocoa powder to the dough and knead it thoroughly for about 8-10 minutes. This kneading process helps develop gluten, ensuring a soft and chewy texture in your bread. I will be using my kitchen aid mixer to thoroughly knead and mix the dough. 

Step 5: First Rise
Place the dough in a greased bowl and cover it with a clean kitchen towel. Allow it to rise in a warm, draft-free area for about 1 to 1 1/2 hours or until it doubles in size.

Step 6: Shape and Second Rise
Once the dough has risen, punch it down to release excess air. Divide the dough into four equal portions. Roll each portion into a ball. On a floured surface, use a rolling pin to flatten each ball into a rectangle or circle about 1/4 inch thick.

Step 7:  Roll into Logs 
Starting from one end of the rectangle, gently roll the dough into a log shape. Repeat this process for each of the four portions of dough, creating four individual logs.

Step 8: Second Rise 
Place the logs on a baking sheet lined with parchment paper. Cover them with a clean cloth and let them rise again for about 30-45 minutes. You will see that they are ready to go into the oven as they should have doubled in size. Meanwhile, preheat your oven to 375°F (190°C).

Step 9: Dust with Cornmeal 
Sprinkle organic cornmeal on the bottom of the baking sheet to prevent sticking and add a delightful crunch to the bread rolls' crust.

Step 10: Bake the Mini Rolls 
Once the logs have completed their second rise, place the baking sheet in the preheated oven. Bake for 15-20 minutes or until the mini bread rolls turn a beautiful dark brown. Remove the rolls from the oven and let them cool on a wire rack. Slice and serve these delightful mini Outback Steakhouse copycat organic bread rolls, perfect for sharing or enjoying as a delightful treat!

Happy Baking! 👩‍🍳

-Masha at Mockingbird Homestead