✔ Updated · new copycat recipe with step photos
This copycat LongHorn Steakhouse bread is the warm honey wheat loaf that comes to the table before the steaks: soft inside, slightly sweet, with a dark, tender crust. A little molasses and cocoa give it the color, and whipped honey butter finishes it.
How Do You Make LongHorn Steakhouse Bread? (Quick Answer)
Proof yeast in warm water with honey and molasses, then knead in bread flour, whole wheat flour, butter, a spoonful of cocoa and salt. Let it rise, shape two oval loaves, rise again and bake at 350°F for about 25 minutes. Brush with butter and serve warm with whipped honey butter.
At a glance
The one tip that matters: Brush the loaves with melted butter the second they leave the oven. It keeps the crust soft, just like the restaurant bread.
Why You'll Love This Bread
- Soft and sweet honey in the dough and on top.
- Steakhouse color molasses and cocoa for the dark crust.
- Two loaves one for dinner, one for the freezer.
- Simple dough one bowl and one rise before shaping.
- Honey butter whipped in 2 minutes.
What Is LongHorn Steakhouse Bread?
It's the warm loaf of honey wheat bread that LongHorn brings to the table with butter before your meal. Guests ask for it so often that it's one of the most searched LongHorn items.
This copycat uses a mix of bread flour and whole wheat flour for a soft but hearty crumb, with honey for sweetness.
Ingredient Notes
Exact amounts are in the recipe card below.
- Bread flour and whole wheat flour: soft crumb with a nutty wheat flavor.
- Honey and molasses: sweetness and the deep brown color.
- Cocoa powder: a tablespoon for color only.
- Butter: in the dough, brushed on top and whipped with honey to serve.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Check the water. About 110°F is right; too hot and the yeast dies.
- Keep the dough slightly tacky. Whole wheat flour soaks up water as it rests, so don't add too much flour.
- Cocoa is for color. One tablespoon darkens the crust without tasting like chocolate.
- Use a thermometer. The bread is done at about 190°F inside.
- Freeze one loaf. Wrap it well, then warm it at 300°F for 10 minutes.
- Our routine. Max is in charge of brushing the butter on, and Lucy gets the first warm slice.
LongHorn Steakhouse Bread
12
servings25
minutes25
minutes210
kcal2
minutesA copycat LongHorn Steakhouse bread: a soft, slightly sweet honey wheat loaf made with bread flour, whole wheat flour, honey and a little molasses and cocoa for the dark crust, brushed with butter and served warm with whipped honey butter. Makes 2 loaves.
Ingredients
1 1/4 cups warm water (110°F)
2 1/4 teaspoons instant yeast
1/4 cup honey
1 tablespoon molasses
2 tablespoons unsalted butter, softened
2 cups bread flour
1 cup whole wheat flour
1 tablespoon unsweetened cocoa powder
1 1/4 teaspoons salt
2 tablespoons melted butter, for brushing
1/2 cup softened butter, for the honey butter
2 tablespoons honey, for the honey butter
Directions
- Stir the warm water, yeast, honey and molasses together in a large bowl and let it sit for 5 minutes until foamy.
- Add the softened butter, bread flour, whole wheat flour, cocoa and salt. Knead by hand for 8 to 10 minutes, or 6 minutes in a stand mixer, until smooth and slightly tacky. Cover and let rise in a warm place for about 1 hour, until doubled.
- Divide the dough in half and shape each piece into an oval loaf about 7 inches long. Place on a parchment-lined baking sheet, cover and let rise for 45 minutes.
- Bake at 350°F for 22 to 25 minutes, until the loaves sound hollow when tapped and read about 190°F inside. Brush with melted butter right away.
- Beat the 1/2 cup softened butter with 2 tablespoons honey until fluffy. Slice the bread warm on a board and serve with the honey butter.
Like this recipe?
Follow us @recipefairy on Pinterest
Storage and Reheating
Keep the bread wrapped at room temperature for up to 2 days. To reheat, wrap it in foil and warm at 300°F for 10 minutes. The honey butter keeps for 1 week in the fridge.
More Steakhouse Breads
Love steakhouse bread? Try my Outback bread and Texas Roadhouse rolls. For the rest of the steakhouse table, see my Outback copycat recipes.
Frequently Asked Questions
What kind of bread does LongHorn Steakhouse serve?
A warm honey wheat loaf served with butter at the start of the meal. It is soft, slightly sweet and has a dark crust.
Why is the bread dark?
Molasses and a small amount of cocoa powder darken the dough and crust. Neither one makes it taste like chocolate.
Can I make the dough ahead?
Yes. After kneading, cover the bowl and refrigerate it overnight. Let it warm for an hour before shaping.
Is it the same as Outback bread?
They are similar honey wheat breads. My <a href="https://recipefairy.com/outback-bread/">Outback bread recipe</a> makes small loaves rolled in cornmeal, while this one makes two larger loaves brushed with butter.
How do I store it?
Keep it wrapped at room temperature for 2 days, or freeze it for up to 3 months.
