Make the delicious Longhorn Steakhouse Bread from home with this delicious recipe! It’s hearty, soft, and oh-so delicious!
Bread is my nemesis.
Whenever I go to a restaurant and see that they have free bread, oh, it’s so hard not to fill up on it before I sit down to eat.
As you know, we are BIG fans of Longhorn Steakhouse around here. So I’m sure it comes as no surprise that we love their bread.
It is soft, has such great flavor, and when you pair it with their butter…there’s nothing better.
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We’ve gotten takeout from them a few times recently, and it has bread and butter as optional…who would pick that?!
Longhorn is pretty pricey though, so I decided to try and make a copycat recipe of their bread on my own.
I was surprised to not really find anything that comparable online, so I went to work experimenting.
My first try ended up tasting a lot like Outback Steakhouse’s bread – which is delicious. But not the same (don’t worry, I’ll be sharing that soon).
But I finally tweaked the recipe to be PERFECT. Ah, I couldn’t get enough of this bread.
The top isn’t quite as soft as the Longhorn bread, but the taste and texture of it is pretty much right now.
It does take some time, but it’s so worth the effort. I can’t wait for you to try this!
Other Longhorn Recipes
Here are some of our other Longhorn Steakhouse copycat recipes:
- Longhorn Steakhouse Creamed Spinach
- Longhorn Steakhouse White Cheddar Stuffed Mushrooms
- Longhorn Steakhouse Wild West Shrimp
- Longhorn Steakhouse Mac and Cheese
- Longhorn Steakhouse Mashed Potatoes
- Longhorn Steakhouse Broccoli
- The Best Copycat Longhorn Steakhouse Loaded Potato Soup
What can I serve with Longhorn Steakhouse Bread?
This delicious bread is typically served as an appetizer at the restaurant.
I prefer having yummy bread with a nice steak dinner or a baked potato
But you can serve anything with it! Here are a few ideas to get you started.
Longhorn Steakhouse Creamed Spinach
Longhorn Steakhouse White Cheddar Stuffed Mushrooms
Copycat Longhorn Steak House Wild Shrimp
Longhorn Steakhouse Mac and Cheese
Longhorn Steakhouse Mashed Potatoes
Substitutions
While there are substitutions for yeast, it is not recommended for breads that you knead.
This recipe calls for part whole wheat flour and part all purpose flour. If you choose to use all whole wheat the consistency will be a bit more dense.
It is my recommendation to not substitute anything in this recipe to ensure it turns out perfectly.
FAQ
Is the bread at Longhorn Steakhouse free? Yes. This bread comes to your table for free. However, making it at home means you are saving money because you are not paying for an entree to go with it.
What mixer do you use? I have both a Kitchen Aid Artisan mixer and a Bosch Universal Plus. I love them both, but the Bosch is my preferred for making bread – especially when I use whole wheat flour.
Can I freeze homemade bread? Yes. Wrap in saran wrap and foil and it should last in your freezer for 3-4 months.
Can I double this recipe? Yes.
What kind of bread is served at Longhorn Steakhouse? This is a Honey Whole Wheat bread.
Ingredients
1 1/3 cup whole wheat flour
1 cup all purpose flour
1/2 teaspoon sugar
1 teaspoon salt
2.5 teaspoons dry yeast
1 tablespoon butter
3/4 cup buttermilk, warm
1/3 cup honey
1/4 cup mixed grains (I use Bob’s Red Mill 10 Grain Cereal)
Egg white
Water
Instructions
Mix 3/4 cup wheat flour, 3/4 all purpose flour, sugar, salt, and yeast in a bowl.
Mix in butter and honey.
Gradually add the buttermilk to dry ingredients and beat with a mixer for about two minutes.
Add remaining flour until your dough is no longer sticky.
Knead in the mixed grains.
Knead for about 10 minutes until elastic and smooth.
Wrap the dough in plastic wrap and a kitchen towel and set in a warm spot for about 20 minutes.
Divide dough in half and roll each half into a. 7 inch x 5 inch rectangle.
Roll up tightly starting at the wide side and pinch the seam.
Place on a greased baking sheet, cover with plastic wrap, and refrigerate for an hour.
Remove bread from the fridge and let stand at room temperature for about 10 minutes.
Preheat oven to 375 degrees.
Make 3-4 slits in the top of each loaf of bread.
Bake for 25 minutes.
Remove bread and brush each loaf with egg white + water mixture.
Place back in the oven and bake for about 10-15 minutes.
Longhorn Steakhouse Bread
Ingredients
- 1 1/3 cup whole wheat flour
- 1 cup all purpose flour
- 1/2 teaspoon sugar
- 1 teaspoon salt
- 2.5 teaspoons dry yeast
- 1 tablespoon butter
- 3/4 cup buttermilk, warm
- 1/3 cup honey
- 1/4 cup mixed grains (I use Bob Red Mill's 10 grain cereal)
- Egg white
- Water
Instructions
- Mix 3/4 cup wheat flour, 3/4 all purpose flour, sugar, salt, and yeast in a bowl.
- Mix in butter and honey.
- Gradually add the buttermilk to dry ingredients and beat with a mixer for about two minutes.
- Add remaining flour until your dough is no longer sticky.
- Knead in the mixed grains.
- Knead for about 10 minutes until elastic and smooth.
- Wrap the dough in plastic wrap and a kitchen towel and set in a warm spot for about 20 minutes.
- Divide dough in half and roll each half into a. 7 inch x 5 inch rectangle.
- Roll up tightly starting at the wide side and pinch the seam.
- Place on a greased baking sheet, cover with plastic wrap, and refrigerate for an hour.
- Remove bread from the fridge and let stand at room temperature for about 10 minutes.
- Preheat oven to 375 degrees.
- Make 3-4 slits in the top of each loaf of bread.
- Bake for 25 minutes.
- Remove bread and brush each loaf with egg white + water mixture.
- Place back in the oven and bake for about 10-15 minutes.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 170Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 4mgSodium: 266mgCarbohydrates: 32gFiber: 2gSugar: 10gProtein: 5g
Please verify this information with your preferred nutrition calculator.
Diane says
Your recipe calls for ”grain” but I don’t find it in the directions for the longhorn bread
Katie Clark says
So sorry for that oversight! I have updated the recipe.
Gina says
I am a fairly experienced at home bread baker and I noticed the recipe doesn’t seem to have a normal raising period. Most recipes I have made have a 1st raise for around an hour or so, until double sized, then punched down, formed into the shape for baking, then left for a second rise, sometimes 30 minutes and sometimes it can be a long time. When the dough is rested the 1st time, you said to wrap it in plastic wrap and let sit 20 minutes and then after shaping it, to cover it and set it the refrigerator for while. I figure the bread is not raising much when it is wrapped up in plastic wrap, and 20 minutes is short for a rise period, and while it will rise in the refrigerator, it is so much slower than at room temperature. Does this shorter raise cause it to be denser than other breads or does it enhance the flavor some how? It is definitely going to change it, do you know what it does to it? I want to try this out, it looks delicious!
Katie Clark says
Hi, Gina! This bread turns out delicious and not overly dense. I know it’s not a typical bread recipe, but it works great. Give it a try and let us know what you think!
Luanne Stevens says
Where in the store would I find the “grains” you mention? If they don’t have it here is there a substitution I can use? I’ve never seen grains before. I can’t wait to try it! Thank you
Katie Clark says
Hi, Luanne! I bought them on Amazon, but usually you can find them in either the cereal aisle or with the flour 🙂 You can use any kind of multi-grain hot cereal that looks similar to this
J Swaim says
This is a wonderful recipe. However, I doubled it, let it proof the first time about 90 mins. Then, I divided the dough into two loaves and put into 2 8×4 inch loaf pans. I let them rise until double, about 49 mins or so. Baked at 375 for 40 mins. Excellent!!!
Katie Clark says
So glad you enjoyed it! Thanks for sharing your adaptations 🙂
Lori says
Hi…are you using active dry yeast or instant dry yeast in this recipe? Thanks.
Katie Clark says
Hi, Lori. It was active dry yeast.
Jan says
The loaves were good…nice taste of honey…but they were very dense. Next time I would let them rise much longer.
Katie Clark says
Thanks for your feedback!
Alexander smith says
I love this recipe❤️The first time it was too grainy. The second time I did it, I added more flour and wheat flour with more less grain, and it had a nice bounce to it. I love, and will do it agin, thank you
Katie Clark says
Thanks so much for sharing your adjustments! I’m so glad you loved it.