The timer’s ticking down, and my kitchen’s filled with the rich scent of baking bread. Outback Bread Recipe is nearly done, and I’ve already snagged a slice. (Don’t judge — it’s too good to resist.)
This one’s for nights when you need something warm and comforting but don’t have hours to spare. It’s quicker than many homemade breads, plus it uses whole wheat flour for that extra bite. Trust me, you’ll want to keep this one handy.
Dinner just got better.
Why You’ll Love This Outback Bread Recipe
- Super Easy: Just mix, pour, and bake. Even if you’ve never baked before, it’s pretty foolproof.
- Rich Flavor: The cocoa powder adds a subtle depth that’ll surprise you. It’s not just your average bread!
- Fork-Tender Texture: Once baked, it has that perfect moistness and a crisp-tender crust that’ll have everyone going back for more.
- Versatile Sidekick: Great with butter or as a base for dips; just don’t expect it to hold up well in the freezer (trust me on this).
- Unexpected Nutrition: The whole wheat flour sneaks in some extra fiber. You can totally pretend it’s healthier while you enjoy it!
Outback Bread Recipe Ingredients
For the Base:
all-purpose flour (2 cups) — Use Bob’s Red Mill all-purpose flour for better texture, or your bread’ll be dense.
whole wheat flour (1 cup) — Don’t even think about swapping whole wheat flour; it’ll ruin the bread’s flavor balance.
cocoa powder (1 tablespoon) — Go for Hershey’s cocoa powder for rich taste, or it’ll end up tasting flat.
baking powder (1 tablespoon) — Make sure your baking powder’s fresh; otherwise, the bread won’t rise at all.
salt (1 teaspoon) — Use fine sea salt for even seasoning, or you’ll end up with weird salty spots.
brown sugar (1 tablespoon) — Dark brown sugar’s best for depth; light brown won’t give you that rich, molasses kick.
buttermilk (1 cup) — Don’t skimp on buttermilk—use real buttermilk, or it won’t be as tender.
egg (1 large) — Use large eggs for consistency; if you go smaller, the bread might turn out dry.
vegetable oil (1/4 cup) — Stick with canola or grapeseed oil for neutral flavor, or you’ll mess with the taste.
For the Topping:
butter (1/4 cup) — Use unsalted butter; otherwise, you’ll throw off the salt balance in your bread.
garlic powder (1 teaspoon) — Fresh garlic powder’s key; old stuff loses flavor, and your bread’ll taste bland.
Italian seasoning (1 teaspoon) — Use a good quality Italian seasoning blend, or your bread won’t have that signature flavor.
Full measurements in the recipe card below.
How to Make Outback Bread Recipe
1. Preheat the Oven: Preheat your oven to 350°F (175°C) while you gather your ingredients. The smell of warm bread will soon fill your kitchen!
2. Mix Dry Ingredients: In a large mixing bowl, combine 2 cups of all-purpose flour, 1 cup of whole wheat flour, 1 tablespoon of cocoa powder, 1 tablespoon of baking powder, 1 teaspoon of salt, and 1 tablespoon of brown sugar. Just make sure everything’s mixed well.
3. Whisk Wet Ingredients: In another bowl, whisk together 1 cup of buttermilk, 1 large egg, and 1/4 cup of vegetable oil until it’s smooth and creamy. You want it well blended so there are no lumps.
4. Combine Mixtures: Pour the wet ingredients into the dry ones and mix gently until just combined. Don’t overmix! (Trust me — this can turn the bread tough if you rush it.)
5. Bake the Bread: Grease a loaf pan, pour in the batter, and smooth out the top. Bake in your preheated oven for about 25-30 minutes or until a toothpick comes out clean from the center.
6. Prepare Topping: While that’s baking, melt 1/4 cup of unsalted butter in a small bowl. Stir in 1 teaspoon each of garlic powder and Italian seasoning until it’s well combined — you’ll love that aroma!
7. Finish Up: Once baked, take out the bread and brush that buttery mixture over the top while it’s still hot. Let it cool for about 10 minutes before transferring it to a wire rack to cool completely.
Exact quantities in the recipe card below.
How to Store Outback Bread Recipe
- Room Temperature: Keep it in an airtight container or wrapped in foil for up to 3 days. It’ll stay soft but won’t have that fresh-baked feel anymore.
- Refrigerator: Store it in an airtight container for about a week. Just a heads up — the texture can get a bit dense and dry (not great, I know).
- Freezer: Wrap individual slices in plastic wrap and then place them in a freezer bag. This’ll keep for about 3 months. When you’re ready to eat, just remember that freezing can change the crumb slightly; it might not be as fluffy.
- Reheating: Pop slices in the toaster or oven at 350°F until warmed through (you’ll know it’s done when you smell that buttery goodness). If you want to bring back some crunch, heat it uncovered!
What to Serve with Outback Bread Recipe?
This dish is rich and slightly sweet, so pairing it with something light or tangy keeps it from feeling too heavy. Here are some ideas to complement your bread:
- Garlic Herb Butter: Slathering this on adds a melty-gooey richness that enhances the bread’s flavor without overpowering it.
- Creamy Spinach Dip: The cool, creamy texture offers a great contrast to the warm loaf. Plus, it’s super easy to whip up in 10 minutes.
- Roasted Vegetables: Try colorful bell peppers and zucchini for a vibrant plate; their charred sweetness balances the cake’s richness beautifully.
- Cheddar Cheese Slices: The sharpness cuts through the sweetness and adds a satisfying texture difference. I’d go with aged cheddar for extra punch!
- Mixed Green Salad: A simple salad with vinaigrette brings acidity that helps lighten each bite; toss it together in 5 minutes.
- Fresh Tomato Salsa: The bright, zesty flavors bring a nice acidity that contrasts well with the bread’s sweetness. Just chop tomatoes, onions, and cilantro—easy peasy!
- Honey or Fig Jam: A little drizzle adds sweetness but also a stickiness that complements the loaf’s texture perfectly.
These pairings make enjoying this dish even more fun!
Outback Bread Recipe Variations
Here’s how to play with this recipe and make it your own.
- Garlic Herb Bread: Add 1 tablespoon of garlic powder and 1 teaspoon of Italian seasoning to the dry ingredients for a savory kick.
- Chocolate Chip Delight: Stir in 1/2 cup chocolate chips into the batter before pouring it into the loaf pan for a sweet twist.
- Nutty Crunch: Fold in 1/2 cup chopped walnuts or pecans with the wet ingredients for added texture and flavor.
- Cheesy Goodness: Mix in 1 cup shredded cheddar cheese with the wet ingredients for a melty-gooey upgrade.
- Honey Sweetness: Substitute 1 tablespoon of brown sugar with honey for a sticky-sweet finish (just reduce buttermilk by 1 tablespoon).
- Spicy Kick: Add 1 teaspoon cayenne pepper to the dry mix for an unexpected heat that’ll wake up your taste buds.
- Herb Infusion: Blend in 2 tablespoons fresh chopped rosemary or thyme with the wet ingredients for an aromatic boost.
Make Ahead Options for Outback Bread Recipe
I like to prep the dry ingredients for the Outback Bread Recipe a day in advance. Just combine the all-purpose flour, whole wheat flour, cocoa powder, baking powder, salt, and brown sugar in an airtight container. You can store that on your counter for up to 3 days without any issues. When you’re ready to bake, whisk together the wet ingredients and mix them with the dry ones. The bread itself doesn’t hold well for more than a day once baked; it can get a bit dense if stored too long. So, slice it right before serving for that fresh taste! Bake it up and enjoy warm!
Outback Bread Recipe Recipe FAQs
Can I make the Outback Bread Recipe ahead of time?
You can definitely prep the batter ahead! Just mix everything up and store it in the fridge for a day or two. When you’re ready to bake, let it sit out for about 30 minutes to bring it to room temperature before popping it in the oven. It might take a minute longer to bake if it’s cold, so keep an eye on that toothpick!
Why did my Outback Bread Recipe turn out dense?
If your bread’s dense, it might be the flour. Use Bob’s Red Mill all-purpose flour for best results; regular stuff can weigh things down. Also, check your baking powder — if it’s old, your bread won’t rise properly. If you overmix the batter, you’ll end up with something tough too (and nobody wants that!). Mix just until combined.
What can I substitute for buttermilk in this recipe?
You can make a quick substitute by mixing one cup of milk with a tablespoon of vinegar or lemon juice. Let that sit for about five minutes until it thickens slightly. But honestly, real buttermilk makes this dish super tender and gives it that signature flavor, so I wouldn’t skip it unless you have to!
How do I know when my bread is done baking?
A toothpick inserted into the center should come out clean — no gooey batter clinging to it! You’ll also notice a nice golden edge forming around the top (it’s hard not to get hungry smelling that aroma). If it’s still wet on the toothpick, give it another couple of minutes and check again. Timing can vary with ovens!
Final Thoughts on Outback Bread Recipe
If you’re looking for a standout side that adds a fun twist to your dinner, the Outback Bread Recipe is totally worth it. The mix of flours and cocoa powder gives it a unique flavor profile that you just can’t find in regular bread. Plus, brushing on that buttery garlic topping takes it over the top! Seriously, if you’ve been putting this off, tonight’s the night. Let me know how yours turned out in the comments — I’m always curious!
Outback Bread Recipe
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the all-purpose flour, whole wheat flour, cocoa powder, baking powder, salt, and brown sugar.
- In another bowl, whisk together the buttermilk, egg, and vegetable oil.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Grease a loaf pan and pour the batter into it, smoothing the top.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the bread is baking, melt the butter in a small bowl.
- Stir in the garlic powder and Italian seasoning until well combined.
- Once the bread is baked, remove it from the oven and brush the melted butter mixture over the top.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Slice and serve warm, ideally with a side of butter or your favorite dip.
