Cheesecake Factory Brown Bread is a soft, slightly sweet, and hearty bread known for its rich brown color and nutty flavor. This homemade version replicates the restaurant favorite with simple ingredients and a perfect balance of sweetness and chewiness.
Origin Copycat Cheesecake Factory Brown Bread
This famous brown bread has become an iconic offering at The Cheesecake Factory, served warm with butter before every meal. Inspired by classic honey wheat loaves, it gets its signature deep brown color from a mix of whole wheat flour, cocoa powder, and molasses.
What I Love About This Recipe
The slightly sweet, nutty flavor makes it a perfect complement to soups, sandwiches, or just with a spread of butter. The soft texture and rich brown color are incredibly appealing, and baking this at home fills the kitchen with an irresistible aroma. Plus, it’s healthier than regular white bread, with the added goodness of whole wheat flour and molasses.
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Copycat Cheesecake Factory Brown Bread
Course: Recipes16
servings25
minutes25
minutes167
kcalIngredients
1 cup warm water (110°F/45°C)
2 ¼ teaspoons (1 packet) active dry yeast
¼ cup honey or molasses
2 tablespoons unsalted butter, melted
1 teaspoon salt
1 cup whole wheat flour
1 ½ cups all-purpose flour (or bread flour)
¼ cup cocoa powder
2 tablespoons cornmeal (for dusting)
1 tablespoon rolled oats (optional, for topping)
Directions
- Molasses gives a deeper flavor, but honey works well for a milder taste.
- For a richer color, a teaspoon of instant coffee powder can be added to the dough.In a small bowl, dissolve yeast in warm water. Let it sit for 5-10 minutes until frothy.
- In a large mixing bowl, combine honey (or molasses), melted butter, salt, and cocoa powder. Mix well.
- Add the yeast mixture and gradually stir in the whole wheat flour and all-purpose flour.
- Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp towel, and let it rise for 1 to 1.5 hours or until doubled in size.
- Punch down the dough and shape it into small baguettes or rolls. Sprinkle cornmeal on a baking sheet and place the shaped dough on top.
- Cover and let the loaves rise again for 30-40 minutes. Preheat oven to 375°F (190°C).
- Brush the tops with melted butter and sprinkle with rolled oats for an authentic look.
- Bake for 25-30 minutes or until the loaves sound hollow when tapped.
- Let cool slightly before serving warm with butter.
Notes
- Molasses gives a deeper flavor, but honey works well for a milder taste.
- For a richer color, a teaspoon of instant coffee powder can be added to the dough.
