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.
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.
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 - light, soft, you can taste the sweetness of the rye flour with nutty touches and coffee aroma. Egg and dairy free.
- 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
- 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.
- Meanwhile sift the flours and cocoa powder together.
- When the yeast is dissolved add the flour mixture, sugar, salt and almond oil.
- With the dough hook on start mixing slowly adding the black coffee.
- Soon the dough will clean itself from the sides of the dough and become elastic.
- 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.
- Take the dough out, knead by hand 2 more minutes, place it in the greased bowl, cover and let rise again.
- 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.
- Meanwhile preheat the oven to 375F.
- Bake the bread for 40 minutes or until the smell of fresh baked bread covers your kitchen.
- Leave to cool slightly before removing from the baking pan.
Sending love your way,