31 Reviews of Outback Steakhouse Bushman Bread

From: Swede16tc

On Feb 16, 2006

I have the same exact recipe but wanted to add this for those who use a bread maker (if you want just copy and paste to "my notes")! Thanks for posting this!! BREAD MACHINE If using a bread machine, add all of the ingredients for the dough in the exact order listed into the pan of your machine. Set it on "knead" and when the machine begins to mix the dough, combine the food coloring with 1/4 cup water and drizzle it into the mixture as it combines. After the dough is created let it rise for an hour or so. Then remove it from the pan and go to step 8 on recipe.

From: frugalshop

On Dec 7, 2004

Because of the other reviews, I altered the recipe: 1) I omitted the food coloring. 2) I mixed all the dry ingredients together in a big bowl. 2) I proofed the yeast separately, and added it to a well in the dry ingredients. 3) I melted the butter, added the honey, then added this to the well in the dry ingredients. 4) I mixed everything all at once. I thought the result was a great dough, not sticky at all. I made braided loaves.

From: bek_nc

On Feb 23, 2007

So far I've made this twice. The first time was a near disaster. I followed as written (only omitting food coloring) but the dough was so sticky and wet that not even a rubber a ton more flour I got a workable dough. The bad experience I had during the process was immediately forgotten the second I took a bite of the bread, it is amazing! However I did learn from the first time and made very simple modifications on round two: I completely ignored everything below coloring, including the 1/4 cup of water and just began with 1 1/4 c and slowly added more in to make a good dough. I also proofed my yeast first, there is just too much work making bread by hand to risk it.

From: Sandy in Houston

On Jan 31, 2006

This is one of my most requested bread recipes. Although I don't like how normal size loaves come out, it makes wonderful rolls. I leave out the food coloring and use 1 tablespoon of carmel coloring instead. I also up the yeast to 3 teaspoons. I find it difficult to get done in the middle when I make normal loaves out of it. I think the trick is to keep them small!

From: steve in FL

On Nov 2, 2008

We all thought this bread was excellent, and I will definitely make this again.. I cut the recipe in half and make 4 loaves with no problems. I used my bread machine to do the kneading, but I will acknowledge that there is a tip missing - you have to add flour as needed in order to get your dough to come together in a ball. And the amount will be different every day, depending on room temp and humidity.. Today I added I think about a cup additional flour in order for it to come together correctly. Oh - also, I didn't use the food coloring as suggested by Miller, (whom I believe got this recipe from Todd Wilbur), I used caramel coloring, and it worked out great! Caramel coloring is not hard to find in the supermarkets - it's marketed as Kitchen Bouquet..

From: Chef #334365

On Jul 16, 2006

From: Krsi Sue

On Feb 27, 2006

I made this last night for my family. I did not color it with food coloring. Everyone loved it. I put the dough in my stoneware bread pan for 2nd rising. It's best to not use splenda as it can stop the rising action. Yeast likes pure sugar to eat! Thanks, we will use this time & time again!

From: KathyRose

On Apr 26, 2004

This dough was really a pain to work with....just like Jessica said, it was a sticky mess (perhaps from the honey?) that was extrememly hard to form into loaves. And as Jessica and Kimberly said, it produced flat bread. The first rising was fine, but once shaped into the tiny loaves it didn't rise the 2nd time. I was having such a hard time shaping them into loaves that I only made six loaves instead of eight. The good part of this recipe is that the bread (flat as it was) did taste just like Outbacks. I followed the recipe exactly except I did leave out the instant coffee because I didn't want to spend the $ on a whole jar just to use the two teaspoons. But it still tasted exactly like Outbacks. I will make this again because the taste was great.....but next time I will use all the dough to make one regular sized loaf and hopefully can get it to rise better. Anyone have suggestions on getting it to rise like a normal bread? Should I try to use more yeast?

From: Chef #574445

On Sep 25, 2007

I’ve made this recipe many times, and it is one of my favorite breads. I mix and knead this with my Bosch mixer. I usually have to add an extra ½ cup of flour to get the dough off the sides of the bowl. Instead of making small loves out of this, I place the whole ball of dough on a pizza stone and cook it free form. It makes a nice round artisan style loaf. A tip I learned from another reviewer was to substitute ¼ cup molasses for half the honey. This adds to both color and flavor.

From: Altari

On Feb 7, 2006

Tastes wonderful, but I would make a few variations on it : less coffee, more honey. It's too much of a bite and not enough sweet. I basked it for 22 minutes and it became an even color all over with no food coloring. I used organic whole wheat flour instead of regular wheat flour - it has a richer color by itself. Over all, an excellent recipe. Next batch, I'm going to try drizzling with honey before sprinkling with cornmeal. That might give just the right amount of sweetness to offset the coffee flavor. And proofing the yeast seperately? Great idea. I considered doing it but figured I never did it with white bread. The loaves didn't rise as they should have. C'est la vie...