Best 2 Outback Steakhouse Bushman Bread Recipes

Indulge in the delectable Bushman Bread, a signature appetizer from the renowned Outback Steakhouse. This iconic dish offers a symphony of flavors and textures that will tantalize your taste buds. Picture golden-brown bread knots, perfectly seasoned with garlic, butter, and herbs, served alongside a zesty dipping sauce for an unforgettable culinary experience. Prepare to embark on a journey of flavors as we reveal the secrets behind creating this Outback Steakhouse classic in your own kitchen. Dive into our collection of recipes, ranging from the traditional to the innovative, and discover the perfect Bushman Bread recipe that suits your palate. Whether you prefer a classic garlic butter flavor profile or crave a spicy kick, our recipes cater to every taste preference. So, gather your ingredients, preheat your oven, and get ready to recreate this beloved restaurant favorite in the comfort of your home.

Here are our top 2 tried and tested recipes!

OUTBACK STEAKHOUSE BUSHMAN BREAD

Outback Steakhouse Bushman Bread image

Make and share this Outback Steakhouse Bushman Bread recipe from Food.com.

Provided by Millereg

Categories Breads

Time 3h25m

Yield 8 teeny weeny loaves, 8 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 cups warm water
2 tablespoons butter, softened
1/2 cup honey
2 cups bread flour
1 2/3 cups wheat flour
1 tablespoon cocoa
1 tablespoon granulated sugar
2 teaspoons instant coffee
1 teaspoon salt
2 1/4 teaspoons yeast
1/4 cup water
75 drops red food coloring
45 drops blue food coloring
30 drops yellow food coloring
cornmeal, for dusting

Steps:

Combine the flours, cocoa, sugar, coffee and salt in large bowl.
Make a depression or"well" in the middle of the dry mixture.
Pour the warm water into this"well," then add the butter, honey and yeast.
Combine the food coloring drops with ¼ cup of water and add that to the"well.
"Slowly mix the ingredients with a spoon, drawing the dry ingredients into the wet.
When you can handle the dough, begin to combine it by hand, kneading the dough thoroughly for at least ten minutes, until it is very smooth and has a consistent color.
Set the dough into a covered bowl in a warm place for an hour, to allow it to rise.
When the dough has risen to about double in size, punch it down and divide it into 8 even portions.
Form the portions into tubular shaped loaves about 8" long and 2" wide.
Sprinkle the entire surface of the loaves with cornmeal and place them on a cookie sheet, or two.
Cover the cookie sheet (s) with plastic wrap and let the dough rise once more for another hour in a warm location.
Preheat the oven to 350° degrees F.
Uncover the dough and bake it for 20-24 minutes in the hot oven.
Loaves should begin to darken slightly on top when done.
Serve warm with a sharp bread knife and butter on the side.
If you want whipped butter, like you get at the restaurant, just use an electric mixer on high speed to whip some butter until it's fluffy.

OUTBACK STEAKHOUSE BUSHMAN BREAD

Outback Steakhouse Bushman Bread image

This recipe was found in Chef Pablo's Restaurant Recipes.

Provided by Cecilia Hanna

Categories Other Breads

Time 55m

Number Of Ingredients 11

Ingredients

2 pkg dry yeast
1/2 c warm water
1 Tbsp sugar
1 c warm water
1/2 c dark molasses
1 Tbsp salt
2 Tbsp oil
2 c rye flour
2 1/2 - 3 c bread flour
shortening for greasing the pan
1/2 c cornmeal

Steps:

1. Preheat your oven to 375 degrees.
2. Soften yeast in 1/2 cup warm water.
3. Stir in the sugar and let stand 6 minutes or until it's bubbly.
4. In large mixing bowl combine the yeast/water combo above along with 1 cup warm water with molasses, salt, oil and rye flour. Mix this until it makes a nice smooth batter.
5. Work in the bread flour until the dough is smooth and no longer sticky. It should be very pliable and elastic.
6. Knead the dough for a few minutes and then let it rise in a greased bowl until it's doubled.
7. Punch the dough down and shape into 2 large round loaves. Placed the loaves a few inches apart on a greased and cornmeal dusted cookie sheet. Sprinkle a bit of the cornmeal over the top of the loaves as well and let them rise in a warm place until doubled.
8. Bake loaves at 375 degrees for about 30 minutes or until the crust makes a hollow sound when tapped. This bread is supposed to freeze very well.

Tips:

Make sure to use a large bowl for mixing the dough. The dough will be sticky at first, but gradually become smooth and elastic as you knead it.
If the dough continues to be sticky, add a little more flour. Knead the dough and monitor its texture to see if it still sticks.
Be careful not to over-knead the dough. The dough should be kneaded until it is smooth and elastic, but not tough.
If you don't have a baking stone, you can bake the bread on a greased baking sheet.
Be sure to preheat your oven before baking the bread. This will help to create a nice crust on the bread.
The bread should be cooked until a toothpick inserted in the center comes out clean.
Let the bread cool for a few minutes before serving.

Conclusion:

Outback Steakhouse Bushman Bread is a delicious and easy-to-make side dish that is sure to please everyone. The bread is soft and chewy on the inside and has a nice crust on the outside. It is perfect for dipping in your favorite soup or stew, or simply enjoying on its own. You can also experiment with different toppings, such as butter, honey, or cinnamon sugar. If you are looking for a hearty and delicious side dish, Outback Steakhouse Bushman Bread is a great choice.

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