Copycat Longhorn Steakhouse Bread Recipes

LONGHORN STEAKHOUSE BREAD

Steps:

• Mix 3/4 cup wheat flour, 3/4 cup 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.
• Set dough in a warm spot for about about 60-90 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.
• Let dough rise until doubled
• Preheat oven to 375 degrees.
• Make 3-4 slits in the top of each loaf of bread.
• Bake for 25-35 minutes.
• Remove bread and brush each loaf with egg white + water mixture.
• Place back in the oven and bake for about 10-15 minutes.

COPYCAT LONGHORN STEAKHOUSE MAC AND CHEESE RECIPE

Steps:

• Preheat oven to 350 F. Bring a large pot of water to a boil. Add the pasta.
• Cook the pasta according to the package directions. Drain the pasta and set it aside.
• Meanwhile, in a large sauce pan, add the butter and flour. Melt the butter over medium heat and whisk in the flour to combine.
• Add the half-and-half and whisk over medium heat for about 5 minutes until thickened.
• Add the Gruyère, fontina, cheddar, and parmesan cheeses and stir to combine.
• Continue to stir until all the cheeses are melted in incorporated into the sauce.
• Transfer the drained pasta to a large bowl. Add the sauce and stir to combine.
• Spray a 9x13-inch baking dish with nonstick cooking spray and pour in the pasta.
• Sprinkle the cooked bacon and panko on top and bake for 20 minutes.

OUTBACK STEAKHOUSE BREAD

Steps:

• In the bowl of a stand mixture, dissolve the yeast and 1 Tbsp of sugar in warm water until mixture gets foamy.
• Whisk in the honey, brown sugar, egg and molasses.
• Sift in the remaining dry ingredients and knead 10 min over low speed.
• Divide the dough into 2 equal parts. Cut each part into 6 equal pieces and form 6-7" long narrow rolls.
• Dredge each roll into some cornmeal and then transfer each roll onto a well-greased pan. Allow dough to proof until doubled in size (approx. 45 min-1 hr in a warm place.)
• Bake in a pre-heated 380°F oven for 15 minutes.