Outback Steakhouse Bushman Bread Recipe
This is one of the easier restaurant recipes to make. So easy, it’s something you could probably do several times a week, regardless of what you’re serving.
I was previously using a recipe which included rye flour and molasses but I wasn’t ever 100% happy with the results. I’ve modified this now and I think you’ll agree, it tastes much more authentic and it’s actually very easy to make. If you still want that original recipe, you can find it here: Outback Steakhouse Bushman Bread (with Molasses and Rye Flour)
This is easiest when it’s done with a bread machine, which is what I’ve shown, however, you can make this by hand with a simple mixer and a dough attachment. This goes very well with the Outback Steakhouse Potato Soup and the Outback Steakhouse Chopped Blue Cheese Salad.
|Outback Steakhouse Bushman Bread Recipe|| |
- 2¼ tsp yeast
- 1½ cup warm water
- 2 tbsp butter (softened)
- ½ cup honey
- 2 cups wheat flower
- 2 cups bread flower
- 1½ tsp instant coffee
- 2 tbsp sugar (granulated)
- 2 tbsp cocoa
- 1 tsp salt
- 1 tsp carmel coloring
- 3 tbsp cornmeal
- Preheat your oven to 350 degrees.
- It's very important you place the ingredients into you bread machine in the following order: Water, butter, honey, bread flour, wheat flour, cocoa, sugar, coffee, salt, yeast and carmel coloring. This will keep the yeast from activating with the warm water until after it's begun mixing.
- Run your bread machine on the "dough" setting until complete. Your dough may look a bit more moist than you'd expect. You can slowly mix in additional flour, in 50/50 portions, if needed.
- Place the dough in a glass bowl covered with a towel and let rise in a warm dry area for about an hour.
- Separate the dough into two equal parts and roll out into oval loaves.
- Place on a baking sheet and dust with cornmeal.
- Bake at 350 for 20-25 minutes or until the crust makes hollow sound when tapped.
- This bread is supposed to freeze very well.