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Outback Steakhouse Honey Wheat Bushman Bread: A Culinary Homage

The scent of baking bread is a powerful time machine. For me, the aroma of honey and wheat always transports me back to family road trips. I remember being a kid, impatiently waiting in the Outback Steakhouse lobby, the tantalizing aroma of their signature bread wafting through the air, promising the delicious meal to come. That slightly sweet, deeply satisfying bread, served warm with whipped butter, was always a highlight, a shared experience that cemented the joy of those family adventures. It’s more than just bread; it’s a delicious memory.

Recipe Overview

Prep Time: 2 hours 15 minutes
Cook Time: 20-25 minutes
Total Time: 2 hours 35-40 minutes
Yields: 8 mini-loaves
Serves: 40
Dietary Type: Vegetarian

Ingredients

1 1⁄2 cups warm water
2 tablespoons softened butter
1⁄2 cup honey
2 cups bread flour
2 cups wheat flour
1 tablespoon cocoa
1 tablespoon granulated sugar
2 teaspoons instant coffee granules
1 teaspoon salt
2 1⁄4 teaspoons yeast
1 teaspoon caramel coloring
3 tablespoons cornmeal, for dusting

Equipment Needed

Bread machine (recommended, but can be kneaded by hand)
Measuring cups and spoons
Mixing bowl (if kneading by hand)
Two cookie sheets
Pastry brush (optional, for applying caramel coloring)

Instructions

Begin by adding all the ingredients to your bread machine, precisely in the order they are listed above. This order helps the machine properly incorporate the ingredients. Select the dough setting and initiate the process.
Monitor the dough’s consistency during the initial mixing phase. It should be slightly wet and sticky. If it appears excessively wet, gradually add small amounts of bread flour until it reaches a manageable consistency. The goal is to create a soft, pliable dough.
Once the bread machine cycle is complete, allow the dough to rise in a warm place for approximately 1 hour. This allows the yeast to activate fully, creating the airy texture we’re seeking.
Carefully remove the risen dough from the bread machine pan. Punch down the dough gently to release any excess air. This step is essential for achieving a uniform texture in the final product.
Divide the dough into 8 equal portions. These will become your mini-loaves.
Shape each portion into a tubular loaf, approximately 6-8 inches in length and 2 inches in width. Aim for a consistent shape across all loaves for even baking.
Generously sprinkle the entire surface of each loaf with cornmeal. This adds a subtle texture and prevents the loaves from sticking to the baking sheets.
Place the cornmeal-dusted loaves onto two cookie sheets, ensuring they are evenly spaced to allow for proper air circulation.
Cover the loaves with a clean kitchen towel or plastic wrap and allow them to rise for an additional hour. This second rise is crucial for achieving a light and airy crumb.
Preheat your oven to 350°F (175°C).
Bake the loaves for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom. Rotate the cookie sheets halfway through baking to ensure even browning.
Remove the baked loaves from the oven and let them cool slightly on the baking sheets before serving warm.

Expert Tips & Tricks

For a richer flavor, try using dark honey like buckwheat or chestnut. Just be aware that it will slightly darken the color of the bread.
If you don’t have instant coffee granules, you can use a teaspoon of finely ground espresso powder instead. This intensifies the cocoa flavor and adds depth to the bread.
The caramel coloring is primarily for aesthetic purposes, giving the bread its signature dark hue. If you prefer to omit it, the bread will still taste delicious, just lighter in color.
If you’re kneading by hand, ensure you knead the dough for at least 8-10 minutes until it becomes smooth and elastic.
To achieve a crispier crust, brush the loaves with a mixture of melted butter and honey before baking.
For a stronger wheat flavor, try using a portion of whole wheat flour in place of the wheat flour.
If you live in a high-altitude area, you may need to adjust the amount of flour or liquid in the recipe.

Serving & Storage Suggestions

Serve the warm Honey Wheat Bushman Bread immediately with whipped butter. For a truly authentic Outback Steakhouse experience, serve it with a dollop of sweetened butter. Store any leftover bread in an airtight container at room temperature for up to 2 days. For longer storage, wrap the loaves tightly in plastic wrap and freeze them for up to 2 months. To reheat, thaw the bread completely and warm it in a 350°F (175°C) oven for 5-10 minutes, or until heated through. You can also slice the bread and toast it.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	65.7 kcal	N/A
Calories from Fat	7g	11%
Total Fat	0.8 g	1%
Saturated Fat	0.4 g	2%
Cholesterol	1.5 mg	0%
Sodium	63.3 mg	2%
Total Carbohydrate	13.6 g	4%
Dietary Fiber	1 g	4%
Sugars	3.8 g	N/A
Protein	1.6 g	3%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Vegan: Substitute the butter with a vegan butter alternative.
Gluten-Reduced: This recipe contains wheat and bread flour, but you can experiment with gluten-free flour blends. Note that the texture may be different.
Spicier Bread: Add a pinch of cayenne pepper to the dough for a subtle kick.
Herbaceous: Incorporate dried rosemary or thyme into the dough for a savory twist.
Nutty: Add chopped walnuts or pecans to the dough for added texture and flavor.

FAQs (Frequently Asked Questions)

Q: Can I make this bread without a bread machine?
A: Yes, you can! Simply combine all the ingredients in a large bowl, knead for 8-10 minutes until smooth and elastic, and then proceed with the rising, shaping, and baking instructions.

Q: Why is my dough so sticky?
A: This dough is naturally a bit sticky due to the honey. However, if it’s unmanageable, gradually add a tablespoon of flour at a time until it reaches a workable consistency.

Q: Can I use active dry yeast instead of instant yeast?
A: Yes, but you’ll need to proof the active dry yeast first. Dissolve it in the warm water with a teaspoon of sugar and let it sit for 5-10 minutes until it foams.

Q: How can I make the bread darker in color?
A: Increase the amount of cocoa powder slightly or add a bit more caramel coloring. Be cautious not to add too much cocoa, as it can affect the flavor.

Q: Can I freeze the bread dough before baking?
A: Yes, you can freeze the dough after the first rise. Punch it down, shape it into loaves, wrap them tightly, and freeze. Thaw completely before allowing it to rise again and baking.

Final Thoughts

This Outback Steakhouse Honey Wheat Bushman Bread is more than just a recipe; it’s a journey back to comforting memories and shared experiences. Whether you’re a seasoned baker or a novice in the kitchen, I encourage you to give this recipe a try. The aroma alone is worth the effort, and the taste will transport you straight to your favorite steakhouse. Don’t be afraid to experiment with variations and make it your own. Share your baking triumphs and tweaks with friends and family—and maybe even with me! Happy baking!

Outback Steakhouse Honey Wheat Bushman Bread Recipe