Steakhouse Bread

steakhouse bread | Roxanashomebaking.com

We don’t go often to steakhouse.

As vegetarian we need a good excuse to have dinner at Outback or another steakhouse but we do go there when we’re visiting family in South Carolina.

My mother in law loves a good steak and there are several local restaurants that we go to every time we visit her.

The first we had dinner there I didn’t know exactly what to expect.

I was already thinking we’ll have to stop elsewhere so I can get something to eat.

That before I knew anything about the steakhouse bread.

steakhouse bread | Roxanashomebaking.com

You know the one I’m talking about, right?

The dark-colored warm bread that makes its appearance after you ordered your salad and steak accompanied by a small white dish of whipped butter.

Familiar picture, isn’t it?

That’s the one I’m talking about!

I could eat the whole loaf all by myself while waiting for the salad.

Since I don’t eat steak, balancing the salad with some steakhouse bread followed by a chocolate cake is the right thing to do.

Life’s all about balance.

steakhouse bread | Roxanashomebaking.com

I’ve tried a couple of different recipes I found online for this bread but none of them turned out as I hoped.

Some were dense and heavy, some called for too much molasses, they just weren’t right.

Learning from my mistakes I decided to try to make my own version of steakhouse bread.

I used a mixture of bread flour, whole wheat flour and rye flour. Some cocoa powder and strong black coffee to give its dark color without adding any molasses.

Almond oil was used instead of butter for a nutty taste.

No eggs or dairy was used.

It’s a little time-consuming since I left it rise three times before baking it, so the flavor has plenty of time to develop.

I’m so happy to tell you, this is the best steakhouse bread ever!

Considering it’s a vegan bread, it’s light, soft, you can taste the sweetness of the rye flour with nutty touches and coffee aroma

Steakhouse Bread

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 3 hours

Yield: 1 loaf

Steakhouse Bread

Steakhouse bread - light, soft, you can taste the sweetness of the rye flour with nutty touches and coffee aroma. Egg and dairy free.

Ingredients

  • 1/2 cup (60 grams) bread flour
  • 1 envelope yeast
  • 1/2 cup (120 ml) lukewarm water
  • 2 tbsp (10 grams) cocoa powder
  • 1 1/2 cups (180 grams) bread flour
  • 1 cup (120 grams) rye flour
  • 1 1/2 cups (180 grams) whole wheat flour
  • 2 tbsp sugar
  • 1 tsp salt
  • 1/4 cup (60 ml) almond oil (vegetable oil can be used instead)
  • 3/4 cup (180 ml) strong black coffee

Instructions

  1. In a mixing bowl add 1/2 cup bread flour, yeast and 1/2 cup lukewarm water. Stir and leave at room temperature until bubbles appear and the mixture begins to have a spongy texture.
  2. Meanwhile sift the flours and cocoa powder together.
  3. When the yeast is dissolved add the flour mixture, sugar, salt and almond oil.
  4. With the dough hook on start mixing slowly adding the black coffee.
  5. Soon the dough will clean itself from the sides of the dough and become elastic.
  6. Keep kneading 5 more minutes (10 if done by hand) and place the dough in a greased bowl. Cover with plastic foil and leave at room temperature for about 1 hour or until doubled in size.
  7. Take the dough out, knead by hand 2 more minutes, place it in the greased bowl, cover and let rise again.
  8. When risen, shape the dough in a log, place it in a 9X5 baking pan and leave again to rise, this time only for 20 minutes.
  9. Meanwhile preheat the oven to 375F.
  10. Bake the bread for 40 minutes or until the smell of fresh baked bread covers your kitchen.
  11. Leave to cool slightly before removing from the baking pan.
  12. Enjoy!
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steakhouse bread | Roxanashomebaking.com

Sending love your way,

Roxana

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    Hello! My name is Roxana and I'm a self-taught baker, wanna-be photographer and the writer behind Roxana's Home Baking, where I share original and adapted scratch recipes. 

Here you'll find no fuss, no hassle easy recipes with ingredients you most likely already have in your kitchen.  Read more ....

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Comments

  1. Anita @ Hungry Couple says

    Even though I do eat meat, most of the time I’d be really happy to skip it in favor of a big steakhouse salad and a whole basket of that bread and butter…and dessert, of course. :)

  2. says

    I love steakhouse bread! I can’t remember the last time I had it though because I prefer to make my own steaks over paying for them in a restaurant. How cool that you get that gorgeous color from coffee instead of molasses. I’ll bet it tastes delicious.

  3. Carol | a cup of mascarpone says

    Roxana, this sounds and looks fabulous! I have a friend from high school who has asked me to make some vegan recipes. I’ve been searching around – this may be it! Have a wonderful weekend!

  4. says

    I know this bread well! having a stepdad who loves his steak, the annual birthday dinner has always been at his favorite steak house… I love the bread there! ;)

  5. says

    I do love a good bread and this sounds fantastic! Reminds me of the bread they used to serve at Steak and Ale. We loved it so much, by the time we would finish our salads and at least 2 loaves of the bread, we’d be too full to eat our dinner! can’t wait to give this a try! Just need to get my hands on some Rye flour. Pinned.

  6. Linda Law says

    My grandaughter works at OutBack and i go there often. Lv,Lv, Lv this bread they serve She would often bring me home some. Your recipe sounds terrific and cannot wait to try it
    .

  7. says

    I like how you added cocoa powder and coffee to get the dark color instead of the molasses. This is a favorite bread for us too and we could eat it as a meal (maybe with a small salad;)Looks fantastic!

    • says

      Hi Claire,
      Sure you can. Just follow the bread machine instructions. I’m pretty sure you don’t have to proof the yeast.

      Roxana

  8. says

    Made this just today, and loved it! Thank you for the recipe! I will be posting a short review of it on my own blog (with the link back to your recipe, of course!) in a week or two.

    • says

      Hi Imane,
      I don’t know what type of flour you could use instead of rye flour. Maybe whole wheat but you still have to adjust the amount of flour vs wet ingredients since the two flours have different gluten levels

      Roxana

  9. Yana-Marisa says

    Looks like a lovely recipe and I’m itching to try it. How much is an envelope of yeast eg one teaspoon?

    Thanks!

  10. says

    Wow, I realize this is an old post, but I needed to comment anyways! I just found this on Pinterest and will be pinning it myself. This looks like the bread recipe I’ve been looking for. Although I’ve never had Steakhouse bread, I find that most dark bread recipes DO have too much molasses and then it’s a sweet bread when that’s not really what you always want! Thanks for this, I’ll be trying it soon!

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