"People go to LongHorn Steakhouse for many reasons. There are the steaks, of course, as well as the large menu, reliable drinks, and familiar, cozy atmosphere. But the side dishes and starters are a huge draw too, and there's an awful lot to be said for that big ol' loaf of piping hot bread that's given to every table after ordering."
"If you've ever wondered who's behind that delicacy, it turns out that it's not actually the chefs on site but a corporate supply company hailing from Atlanta, Georgia. Epi Breads started over 30 years ago as a small local bakery specializing in delivering fresh, artisan loaves to nearby eateries. Operations grew exponentially over the years, leading to a long list of big-name clients, like grocery stores, retail bakeries, and national chain restaurants in all 50 states."
"Epi Breads hasn't given away its recipe for the LongHorn Steakhouse loaf, but a honey wheat bread typically contains staple ingredients like whole wheat flour, white flour, mixed grains, yeast, and buttermilk. The buttermilk is what usually gives the bread that soft, pillowy texture, while the mixed grains provide some bite and a robust, nutty flavor. What makes LongHorn's bread so good, however, is the mild sweetness that lightens up that earthiness, which is most likely provided by honey or molasses, given its name."
LongHorn Steakhouse serves a signature honey wheat loaf topped with salted butter at every table. The loaf is produced by Epi Breads, a corporate supply company founded over 30 years ago in Atlanta that grew from a small local bakery into a national supplier with plants in Georgia and Michigan. Epi Breads produces hoagies, baguettes, buns, and custom table breads for grocery stores, retail bakeries, and chain restaurants across all 50 states. A typical honey wheat loaf uses whole wheat and white flour, mixed grains, yeast, and buttermilk for a soft texture, and honey or molasses for mild sweetness.
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