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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Rest Proof: Let the dough rounds rest for 30-45 minutes until nearly doubled in size again.
- 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.
- 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.
- Preheat Oven: While the loaves proof, preheat your oven to 375°F (190°C).
- Prepare for Baking: Brush the tops of each loaf with water, then sprinkle rolled oats evenly over the surface for a finishing touch.
- 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.
- 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
