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 delicious flavor, and it’s a bit crusty on the outside. And when it’s slathered with some fresh butter…forget about it.
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.
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.
Obviously, this is great at dinner but I also like this bread for breakfast with my eggs. It’s a substantial 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.
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. 🙂
Steakhouse Dark Bread
This hearty bread is sure to be a hit at breakfast, lunch, or dinner! Enjoy it with some butter slathered on top.
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.
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.
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.
Preheat oven to 375 degrees F. Bake loaf for 35 minutes or until loaf sounds hollow when tapped on bottom of pan.
You can also make rolls out of the dough--just separate into balls and bake for 20 minutes.
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Will be making the Steakhouse bread. Got to gooo. ha ha
This bread is amazing!!! I’ve tried several steakhouse dark bread recipes and THIS is the one. So good! This recipe makes it into my hand written recipe box, and only the best recipes make it into my recipe box. I only tweaked one thing for my own personal preference. I cut the molasses in half with honey to ensure the bread would be kinda sweet. I will definitely be making this bread again and again. 5 Stars!
So glad you liked it, Shasta!
I made it exactly as the recipe! I love it, great texture & taste! However next time I will cut the cocoa powder in half! Just a bit of bitterness! Otherwise it’s perfect! Bob