Cheesecake Factory Brown Bread Recipe

Introduction

This homemade version of the Cheesecake Factory Brown Bread captures the rich, slightly sweet flavor and dense texture that fans love. Featuring molasses, honey, and a hint of cocoa and coffee, this bread is perfect for sandwiches or enjoyed on its own.

Ingredients

• 1 ¾ cups whole milk (warm, not hot)
• 2 tablespoons brown sugar
• 1 pack active dry yeast (2 ¼ teaspoons)
• ¼ cup molasses
• ¼ cup honey
• ¼ cup butter (softened)
• 2 cups whole wheat flour
• 1 ½ cups all-purpose flour
• 1 tablespoon instant coffee powder
• 1 tablespoon unsweetened cocoa powder
• 1 ½ teaspoons salt
• ¼ cup rolled oats (for the top)

Instructions

1. Step 1: In the bowl of a stand mixer, combine the warm milk, brown sugar, and active dry yeast. Stir and let it sit until the yeast becomes frothy, about 5 minutes.
2. Step 2: Add molasses, honey, softened butter, whole wheat flour, all-purpose flour, instant coffee powder, cocoa powder, and salt to the yeast mixture.
3. Step 3: Using the dough hook, mix on low speed until the dough just comes together, about 2-3 minutes. If the dough feels too sticky, add all-purpose flour ¼ cup at a time until manageable.
4. Step 4: Increase the speed to medium and knead the dough for 3-4 minutes until it becomes slightly sticky but easy to handle.
5. Step 5: Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise for about 1 hour until doubled in size.
6. Step 6: Punch down the dough and divide it into three equal portions. Shape each portion into loose rounds, place in lightly oiled bowls, and cover.
7. Step 7: Allow the dough rounds to rest and rise again for 30-45 minutes until nearly doubled in size.
8. Step 8: On a lightly floured surface, place each dough ball smooth side down. Stretch gently and roll each into an 8-inch baguette shape, sealing the seam underneath.
9. Step 9: Arrange the loaves on a parchment-lined baking sheet, spacing them at least 4 inches apart. Cover and proof until doubled in size, checking after 30 minutes and then every 15 minutes.
10. Step 10: Preheat the oven to 375°F (190°C) while the loaves finish proofing.
11. Step 11: When ready to bake, brush the tops of each loaf with water and sprinkle rolled oats generously.
12. Step 12: Bake for 20-30 minutes, or until the internal temperature reaches 190°F (88°C).
13. Step 13: Remove from the oven and let the loaves cool for at least 20 minutes before slicing.

Tips & Variations

• Use warm (not hot) milk to properly activate the yeast without killing it.
• If you prefer a milder bread, reduce the instant coffee powder to 1 teaspoon or omit it.
• For a softer crust, brush the loaves with melted butter right after baking.
• Add a tablespoon of cinnamon for a warm, spiced flavor twist.

Storage

Store the cooled bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze the loaves in zip-top bags for up to 3 months. To reheat, thaw at room temperature and warm slices briefly in a toaster or oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast using the same amount. Since instant yeast activates faster, you can mix it directly with the dry ingredients without proofing it in milk first.

What if I don’t have instant coffee powder or cocoa powder?

You can omit both; the bread will still be delicious though it will lack the subtle depth of flavor these ingredients provide. Alternatively, a small amount of espresso powder can replace instant coffee powder.

Cheesecake Factory Brown Bread Recipe

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★★★★★

5 from 99 reviews

• Author: Thomas
• Total Time: 2 hours 30 minutes
• Yield: 3 loaves 1x

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Description

This Cheesecake Factory Brown Bread recipe is a rich, wholesome bread featuring a unique blend of whole wheat and all-purpose flours, complemented by molasses, honey, and a hint of coffee and cocoa powder. Soft and slightly sweet, it’s perfect for sandwiches or served warm with butter. The bread has a slightly chewy crust topped with rolled oats, delivering a satisfying texture and flavor reminiscent of the famous restaurant’s iconic brown bread.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 ¾ cups whole milk, warm (not hot)
• 2 tablespoons brown sugar
• 1 pack active dry yeast (2 ¼ teaspoons)
• ¼ cup molasses
• ¼ cup honey
• ¼ cup butter, softened

Dry Ingredients

• 2 cups whole wheat flour
• 1 ½ cups all-purpose flour (plus more if needed for adjustments)
• 1 tablespoon instant coffee powder
• 1 tablespoon unsweetened cocoa powder
• 1 ½ teaspoons salt

Topping

• ¼ cup rolled oats

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Instructions

1. Activate the Yeast: In the bowl of a stand mixer, combine the warm whole milk, brown sugar, and active dry yeast. Stir gently and let it sit for about 5 minutes until the yeast becomes frothy, indicating it’s active.
2. Add Remaining Ingredients: Once the yeast mixture is ready, add the molasses, honey, softened butter, whole wheat flour, all-purpose flour, instant coffee powder, unsweetened cocoa powder, and salt to the bowl.
3. Form the Dough: Using the dough hook attachment, mix on low speed for 2-3 minutes to combine all ingredients into a dough. Evaluate the dough’s consistency and add additional all-purpose flour ¼ cup at a time if too sticky, mixing until incorporated.
4. Knead the Dough: Increase mixer speed to medium and knead for 3-4 minutes. This step develops gluten to strengthen the dough. The final dough should be slightly sticky yet manageable with oiled hands.
5. First Proof: Remove dough from the mixer and place it into a lightly oiled bowl. Cover with plastic wrap and let it rise for about 1 hour, or until doubled in size.
6. Divide and Shape: Punch down the risen dough to release air and divide into three equal pieces. Shape each into a loose round, place in separate lightly oiled bowls, and cover.
7. Rest Proof: Let the dough rounds rest for 30-45 minutes until nearly doubled in size again.
8. Form Baguettes: Place dough balls seam side up on a floured surface. Gently stretch and roll each into baguette shapes about 8 inches long, sealing the seams well to maintain shape.
9. Final Proof: Place the formed loaves smooth side down on a parchment-lined baking sheet with at least 4 inches between them. Cover and allow to proof until doubled in size, about 30 to 90 minutes depending on room temperature, checking progress regularly.
10. Preheat Oven: While the loaves proof, preheat your oven to 375°F (190°C).
11. Prepare for Baking: Brush the tops of each loaf with water, then sprinkle rolled oats evenly over the surface for a finishing touch.
12. Bake the Bread: Bake the loaves for 20-30 minutes, or until the internal temperature reaches 190°F (88°C) and the crust is firm and browned.
13. Cool Before Serving: Remove the loaves from the oven and let them cool on a wire rack for at least 20 minutes before slicing to preserve texture and flavor.

Notes

• Ensure the milk is warm, not hot, to avoid killing the yeast during activation.
• Adding extra flour should be done gradually to avoid making the dough too dense.
• The dough will be slightly sticky but manageable with lightly oiled hands.
• Proofing times may vary; a warm, draft-free area is best for rising dough.
• Check the internal temperature of the bread with an instant-read thermometer to confirm doneness.
• Cooling the bread before slicing helps the crumb set properly.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Bread
• Method: Baking
• Cuisine: American

Keywords: Cheesecake Factory brown bread, brown bread recipe, homemade brown bread, molasses bread, whole wheat bread, soft brown bread, bread with oats topping