This bread had the same flavor, texture and color as Outback’s bread. I opted for the bread machine instructions as I don’t care to knead bread for more than a minute or two. I also was not happy with putting over a tablespoon of food coloring into my bread. I could not find caramel coloring, which a lot of restaurants use for coloring. What I did find however, was coloring for fondant/icing in the color brown. I only used less than 1/4 of a teaspoon of that coloring for the recipe.
Outback Honey Wheat Bushman Bread Copycat
This bread had the same flavor, texture and color as Outback's bread. I opted for the bread machine instructions as I don't care to knead bread for more than a minute or two. I also was not happy with putting over a tablespoon of food coloring into my bread. I could not find caramel coloring, which a lot of restaurants use for coloring. What I did find however, was coloring for fondant/icing in the color brown. I only used less than 1/4 of a teaspoon of that coloring for the recipe.
- 1 1/4 cups warm water
- 2 teaspoons granulated sugar
- 2 1/4 teaspoons (1 pkg.) yeast
- 2 cups bread flour
- 1 3/4 cups whole wheat flour
- 1 tablespoon cocoa
- 1 teaspoon salt
- 2 tablespoons butter, softened
- 1/4 cup honey
- 2 tablespoons backstrap molasses
- 1/4 teaspoon of brown icing coloring
- cornmeal for dusting
- Mix sugar with warm water, then dissolve the yeast in the solution.
- In five minutes the solution will begin to foam as the yeast begins its gassy dance party.
- While the yeast is waking up, mix the flours, cocoa, and salt in a large bowl.
- Mix butter into the dry mixture with your hands.
- Make an impression in the middle of the dry mixture.
- Add the honey and molasses into the well.
- Mix the coloring with the yeast solution, then pour the solution into the well.
- Stir from the middle bringing the dry mixture into the wet stuff, slowly at first, then quickly as you incorporate all the ingredients.
- You will eventually have to use your hands to combine everything.
- Knead the dough for 10 minutes on a lightly floured surface, then roll the dough into a ball and place it into a covered bowl in a warm place for 1 to 1 1/2 hours or until it has doubled in size.
- When the dough has doubled, separate it into 6 even portions.
- Roll each dough portion into logs that are 6 inches long and 2 inches wide.
- Pour cornmeal onto your rolling surface.
- Moisten your hands then rub water onto each dough log and roll it in the cornmeal.
- Arrange the rolled dough on a baking sheet and cover it with plastic wrap.
- Set the dough in a warm spot to rise for another hour or so until the loaves have doubled in size.
- Preheat the oven to 350 degrees.
- Uncover the dough and bake it for 35 to 40 minutes in the hot oven.
- When the bread is done, take it out of the oven and let it cool for 10 to 15 minutes.
- Serve the bread with a sharp bread knife and butter on the side.
- If you want whipped butter, like you get at the restaurant, just use an electric mixer on high speed to whip some butter until it's fluffy.
If you'd like to use a bread machine to knead the dough, just add the ingredients in the following order:
Mix the coloring with the water.
Add the colored water to the bread pan followed by the flours, sugar,salt, butter, cocoa, honey, molasses, and yeast.
Set the machine to knead and walk away.
When the dough's done kneading and rising, separate the dough into six portions and continue the recipe from that step forward.
Recipe slightly adapted from Top Secret Recipes