Longhorn Steakhouse Bread Recipe

Longhorn Steakhouse Bread has long been a staple of this popular restaurant chain.

With its soft, hearty texture and distinct flavor, it has captured the hearts of many diners like you and me!

Now, you can bring the taste of Longhorn Steakhouse bread into your very own kitchen with a tried-and-true recipe for recreating this delectable delight.

Let’s get to it!

How to Make Longhorn Steakhouse Bread

Ingredients List

To make your own delicious Longhorn Steakhouse Bread, you will need the following ingredients:

• 3/4 cup wheat flour
• 3/4 cup all-purpose flour
• 1 teaspoon sugar
• 1 1/2 teaspoons salt
• 2 teaspoons bread machine yeast
• 2 tablespoons butter, softened
• 1/4 cup honey
• 1 cup buttermilk
• 2-3 cups bread flour, adjusted as needed

Step-by-step process

Step 1

In a large mixing bowl, combine the wheat flour, all-purpose flour, sugar, salt, and yeast.

Mix in the softened butter and honey.

Gradually add the buttermilk to the dry ingredients and beat the mixture with a mixer fitted with a dough hook attachment until the dough begins to form.

Step 2

Continue to knead the dough using the mixer for about 2 minutes.

If the mixture is very sticky, add more bread flour in small increments until a smooth dough forms.

Turn the dough out onto a floured surface and knead by hand for an additional 3 to 5 minutes.

Place the kneaded dough in a large greased bowl, cover it with a damp cloth or plastic wrap, and allow it to rise in a warm place for 1 to 1.5 hours or until it has doubled in size.

Step 3

Once the dough has risen, punch it down and divide it into two equal halves.

Shape each half into a loaf by rolling it out into a 9×12-inch rectangle.

Roll the rectangle up tightly and pinch the seam to seal it.

Place the shaped loaves seam-side down in greased loaf pans.

Step 4

Preheat your oven to 375°F (190°C).

While the oven preheats, allow the loaves to rise for an additional 20 to 30 minutes until they have nearly doubled in size.

You can lightly brush the top of each loaf with an egg wash, but this is optional.

Step 5

Bake the loaves in the preheated oven for 25-35 minutes or until the bread is golden brown and sounds hollow when tapped.

Remove the bread from the oven and let it cool slightly in the pans before transferring it to a wire rack to cool completely.

Now, you have successfully made your own delicious and homemade Longhorn Steakhouse Bread.

Enjoy it warm with some butter or as a side dish with your favorite steakhouse meal.

Side Dishes for Longhorn Steakhouse Bread

Longhorn Steakhouse Bread is a crowd-pleaser with its soft and flavorful texture.

When serving this delicious bread, you’ll want to provide a variety of side dishes that complement its taste.

Here are some excellent options to consider:

Longhorn Steakhouse Mac and Cheese

A classic side dish to pair with the bread is Longhorn Steakhouse Mac and Cheese.

This creamy and cheesy macaroni dish has a hint of smokiness, making it a perfect companion for the bread.

As you enjoy the bread, mac and cheese will add a comforting and satisfying element to your meal.

Garlic Mashed Potatoes

Garlic mashed potatoes are another side dish that pairs well with Longhorn Steakhouse Bread.

The creamy, buttery potatoes infused with garlic add a delightful richness that complements the bread’s flavor.

Plus, you can use the bread to scoop up any leftover potatoes, ensuring you savor every delicious bite.

Ingredient Substitutes

When making Longhorn Steakhouse Bread, you might want to or need to use some ingredient substitutes.

Here are some alternatives for the key ingredients in the recipe:

Wheat Flour substitute

If you don’t have wheat flour or prefer not to use it, you can substitute it with an equal amount of white whole wheat flour or spelled flour.

Both of these flours have a similar texture and nutritional profile to wheat flour, making them a suitable option for this bread recipe.

Cup Buttermilk substitute

If you don’t have buttermilk or would like a dairy-free alternative, you can easily make a substitute.

Combine 1 cup of milk (regular or dairy-free) with 1 tablespoon of lemon juice or white vinegar and let it sit for about 5 minutes.

This will create a similar acidity and tang, ideal for the Longhorn Steakhouse Bread recipe.

How to Store Longhorn Steakhouse Bread

Storing Longhorn Steakhouse Bread properly is essential to maintain its freshness and flavor.

Here are some ways to store the bread effectively.

Airtight Container

Using an airtight container is one of the best methods to store your Longhorn Steakhouse Bread.

To do this, first let the bread cool completely before placing it inside the container.

This step helps reduce the chances of making the bread soggy due to trapped moisture.

Gently place your bread into the airtight container and close the lid tightly, making sure no air goes in or out.

Store the container at room temperature in a dark, cool area, such as your pantry.

This method will keep your bread fresh for several days.

Plastic Bag

Another convenient method for storing your Longhorn Steakhouse Bread is by using a plastic bag.

After allowing the bread to cool, wrap it completely in plastic wrap or place it in a resealable plastic bag, removing excess air when sealing the bag.

Store this plastic-wrapped bread at room temperature, away from direct sunlight.

The bread should remain fresh for a few days using this storage method.

However, keep in mind that the plastic bag can potentially trap moisture, which could lead to soggy bread.

Common Mistakes to Avoid

Over-flouring Wet Dough

One common mistake you might make while preparing Longhorn Steakhouse bread is over-flouring the wet dough.

It’s natural to be scared of sticky dough and want to keep adding flour, but it’s essential to let the magic of fermentation, time, and heat do their job.

Some doughs will simply be very moist when they’re ready.

Incorrect Ratios of Wet and Dry Ingredients

Another mistake to avoid is not properly measuring your wet and dry ingredients.

For example, make sure to use the correct measurements: 1 cup of warm water (or buttermilk), 1 tablespoon of vegetable oil, 1/3 cup honey, 2 1/3 cups bread flour or wheat flour (like in Honey Oat Bread), and 1 heaping teaspoon active dry yeast. Incorrect ratios can lead to dense or poorly risen bread.

Not Letting the Dough Rise Properly

Allowing the dough to rise in a warm spot is crucial for achieving the right texture for your Longhorn Steakhouse bread.

Give the dough enough time to rise before baking.

Rushing this process can result in a less-than-desirable texture.

Overbaking or Underbaking

When baking your Longhorn Steakhouse bread, be mindful of the cooking time.

Overbaking can cause the bread to become dry and hard, while underbaking may result in a doughy, unfinished loaf.

Use a digital oven timer or an external thermometer to ensure that your bread is cooked to perfection.

Your Top Questions Answered

Why did my Longhorn bread turn out dense and heavy?

This is discouraging, and the yeast is almost always to blame.

I’ll always check that my buttermilk hits exactly 110°F before adding the yeast; too hot kills it, too cold and it won’t activate!

If your dough didn’t rise much, start over with fresh yeast rather than trying to save it.

Why does my dough feel too sticky to shape properly?

I strictly avoid adding too much flour to fix this, which can throw you off because it feels like the right move.

A slightly tacky dough is actually correct for this Longhorn Steakhouse bread recipe!

Lightly oil your hands instead of flouring them and the shaping becomes much easier to manage.

How do I know the dough has risen enough before baking?

What I’ve learned works best is the poke test: press one finger about half an inch into the dough.

If it springs back slowly and leaves a small indent, it’s ready!

If it springs back instantly, give it more time; if it doesn’t spring back at all, it’s over-proofed.

Why is my bread crust turning too dark before the inside cooks?

I’ve noticed this happens when the oven runs hot, which can throw you off, even with a set temperature.

Tent your loaves loosely with foil after the first 15 minutes to protect the crust!

Longhorn Steakhouse bread has a golden-brown crust, not a deep-dark one, so that’s your visual target.

Why does my baked loaf taste just ok and lack sweetness?

Typically, I’ll find the honey measurement was eyeballed rather than measured precisely, and that’s the issue.

The honey is what gives Longhorn Steakhouse bread its signature mild sweetness, so measure it exactly!

To bring it back, brush warm loaves with a light honey-butter glaze straight out of the oven.

Why did my loaves spread sideways instead of rising up?

You’re not alone here, and it can be really disappointing to pull flat loaves from the oven.

My go-to method is rolling the dough tightly and pinching the seams firmly so the structure holds during baking!

Loose shaping is the problem; a tight roll keeps the loaf tall and compact just like the restaurant version.

How do I get that soft, slightly chewy interior texture?

I’ve experimented with skipping the mixed grains and the texture just isn’t the same without them.

The whole wheat flour and grains work together to build that chewy bite Longhorn Steakhouse is known for!

Knead a full 10 to 12 minutes by hand so the gluten develops completely; under-kneading gives you a crumbly, weak crumb.