Steakhouse Dark Bread

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Steakhouse dark bread recipe made with Golden Barrel Molasses

Ever been to a restaurant that has amazing bread? I’m pretty picky with my carbs, so when I do find a place that serves yummy bread as a starter, I’m sold. I seriously base the quality of the restaurant on how good their bread is. Well…that’s one criteria, anyway. (You don’t want to take me out to dinner…let’s just leave it at that. Picky much??) This steakhouse dark bread I’m sharing with you today could qualify as one of those good starter breads. It has substance to it, a touch of sweetness, overall deliciousĀ flavor, and it’s a bit crusty on the outside. And when it’s slathered with some fresh butter…forget about it.

Black bread recipe

I made this bread two ways–with blackstrap molasses as well as baking molasses. What’s the difference, you ask? Well I’m here to clarify. Since most recipes simply state “molasses” as an ingredient, it can be a bit confusing to know which one to use. Think of blackstrap as your powerhouse super food, because it really is. It’s loaded with all the nutrients that are naturally found in sugar cane. So if you’re looking to increase your iron, potassium, and calcium intake, good ol’ ‘strap will help ya out. (Read more here about the benefits of blackstrap.) Blackstrap has a bitter taste to it (it reminds me of black licorice). Which, in some recipes is what you need/want. (These baked beans are an example…they’re SUPER tasty and blackstrap is the star.) But of course in some recipes you’re looking for some added sweetness. That’s where baking molasses comes in. Baking molasses is the product of the sugar cane after refined sugar is removed; it still has some sweetness to it. Blackstrap is what’s left after the third round of processing–when all sweetness is removed and what’s left is all the “good stuff” i.e. nutrients. Does that make sense? All that to say–the bread with the baking molasses tasted a bit sweeter. While it’s definitely not a sweet bread, by adding the baking molasses, it’s overall sweeter than if you use blackstrap. I suppose it’s all personal preference. There’s also a little brown sugar in the bread, to help sweeten it up.

Golden Barrel Molasses, Coconut Oil, and Brown Sugar

There are quite a few other “different ingredients” in here as well–three different types of flours, and brewed coffee as well as cocoa powder. You should have seen my boys when they saw the yeast proofing in coffee…they were a bit confused, as was I when I first dumped coffee in my mixing bowl. So when I say this bread has flavor, I’m not kidding! You can’t taste the coffee or cocoa powder per se; they just add to the depth and flavor of this hearty bread.

Steakhouse black bread

Obviously, this is great at dinner but I also like this bread for breakfast with my eggs. It’s a substantialĀ bread that dips in those runny eggs like a champ. I haven’t tried it toasted yet, but I’d imagine it’d be lovely that way as well.

Homemade Steakhouse Dark Bread with Butter

Seriously, do yourself a favor and make some! I’d love to hear what type of molasses you use/prefer. Leave me a comment and let me know. šŸ™‚
Make your own Steakhouse Bread just like Outback

Homemade Steak Bread with Butter
Steakhouse Dark Bread
Print Recipe
This hearty bread is sure to be a hit at breakfast, lunch, or dinner! Enjoy it with some butter slathered on top.
Servings Prep Time
1 loaf 10 minutes
Cook Time Passive Time
35 minutes 60 minutes
Servings Prep Time
1 loaf 10 minutes
Cook Time Passive Time
35 minutes 60 minutes
Homemade Steak Bread with Butter
Steakhouse Dark Bread
Print Recipe
This hearty bread is sure to be a hit at breakfast, lunch, or dinner! Enjoy it with some butter slathered on top.
Servings Prep Time
1 loaf 10 minutes
Cook Time Passive Time
35 minutes 60 minutes
Servings Prep Time
1 loaf 10 minutes
Cook Time Passive Time
35 minutes 60 minutes
Ingredients
Servings: loaf
Instructions
  1. Proof yeast in bowl of stand mixer in lukewarm coffee (make sure it's not hot!) and brown sugar until foaming and bubbly, about 10 minutes.
  2. Add flours (add the bread flour as needed--until dough comes together and is sticky. I used about 1 1/2 cups of bread flour), cocoa powder, salt, coconut oil, and molasses and knead with bread hook for several minutes.
  3. Shape dough in 9x5" bread pan and brush on egg wash (scramble an egg) and sprinkle with oatmeal. Let rise for about an hour until doubled in size. I placed mine in a slightly warm oven to rise.
  4. Preheat oven to 375 degrees F. Bake loaf for 35 minutes or until loaf sounds hollow when tapped on bottom of pan.
Recipe Notes

You can also make rolls out of the dough--just separate into balls and bake for 20 minutes.

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One Response

  1. Avatar
    gloria Rodman

    my husband just had surgery and of course opoids for pain is a common side affect, so as I was looking for a remedy I discovered this site. So impressed!
    Will be making the Steakhouse bread. Got to gooo. ha ha

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