Ok, we all know the place. The one that plops down those beautiful little brown carb bombs with a dish of honey butter before you even order. And suddenly, you’re not even thinking about your steak anymore—you’re calculating how many of those mini loaves you can stuff in your face before the server starts side-eyeing you.

Yeah, I love those things. Like, really love them. And when I figured out I could make them at home and have Ivy’s dad sing my praises for days, it was a moment to be remembered. The man does not throw out casual compliments, so when he took one bite and looked at me like I’d just performed a minor miracle? Oh, you know I started making these on the regular.

And now, dear reader, I want you to experience the same love, admiration, and sheer joy that comes with making this bread. You must make this. Like…NOW.

Honey Wheat Steakhouse Bread

(Makes about 8 mini loaves, or 2 larger loaves, but let’s be honest—you’ll want the minis. They’re cute.)

Ingredients:

• 1 ¼ cups warm water (about 110°F, or the temp of a cozy bath—not lava)

• 2 ¼ teaspoons (1 packet) active dry yeast

• ¼ cup honey (or molasses, but honey gives it that chef’s kiss flavor)

• 1 ½ cups bread flour

• 1 ½ cups whole wheat flour

• 2 tablespoons cocoa powder (yes, really, trust the process)

• 1 teaspoon instant coffee or espresso powder (optional, but adds depth)

• 1 teaspoon salt

• 2 tablespoons softened butter

• 2 tablespoons brown sugar

• Cornmeal, for dusting (because we’re fancy like that)

Instructions:

1. Activate that yeast! In a bowl, combine warm water, yeast, and honey. Stir it up and let it sit for about 5–10 minutes until it’s foamy and smells like happiness. If nothing happens, your yeast is probably dead (RIP)—start over with fresh yeast.

2. In a large mixing bowl (or stand mixer if you want to feel like a pro), combine bread flour, whole wheat flour, cocoa powder, espresso powder (if using), salt, butter, and brown sugar. Pour in the yeast mixture and mix until it all comes together in a shaggy dough.

3. Knead that dough like it just insulted your grandma. You want a smooth, elastic dough—about 8 minutes by hand or 5 minutes with a dough hook. If it’s too sticky, add a tiny bit more flour; if it’s too dry, add a splash of water.

4. Place your dough baby in a greased bowl, cover it with a kitchen towel, and let it rise for about an hour or until doubled in size.

5. Punch it down (gently, we’re not mad at it), then divide into 8 mini loaves or 2 larger ones. Shape them into little logs and place them on a parchment-lined baking sheet.

6. Sprinkle with cornmeal (for that restaurant-style vibe) and cover with a towel. Let them rise again for about 30–45 minutes.

7. Bake at 350°F for 20–25 minutes, until they sound hollow when tapped. Try to let them cool before inhaling, but I won’t judge if you don’t.

Serving Suggestion (aka the ONLY way to eat these):

Slather warm slices with honey butter. To make it: Mix ½ cup softened butter with 2 tablespoons honey and a pinch of salt. Try not to just eat it with a spoon. Or do—I won’t tell.

Congratulations, you just made the most addictive bread ever. Get ready for people to worship your baking skills. If Ivy’s dad is any indication, you might get days of praise. Or at the very least, an appreciative grunt between bites. Either way, worth it.