Copycat Cheesecake Factory Brown Bread
Copycat Cheesecake Factory Brown Bread
Ingredients
For the Dough
- 1 1/4 cups warm water, no more than 110°F
- 1/4 cup honey
- 2 tablespoons molasses
- 2 1/4 teaspoons active dry yeast
- 2 cups bread flour
- 1 1/2 cups whole wheat flour
- 2 tablespoons cocoa powder
- 1 teaspoon salt
- 1 tablespoon brown sugar
- 3 tablespoons butter, softened
For Finishing
- as needed oil, for greasing the bowl
- as needed water, for brushing tops of bread
- as needed oats, for sprinkling on top
Instructions
- 1
In a large measuring cup or bowl, combine the warm water (no more than 110°F), honey, and molasses. Mix until everything is dissolved and the mixture resembles sweet tea.
⏱️ 2 min
- 2
Add the active dry yeast to the mixture and give it a quick stir.
⏱️ 1 min
- 3
Let the yeast mixture sit for about 5 minutes until a nice layer of foam forms on top. This indicates the yeast is active.
⏱️ 5 min
- 4
In a large mixing bowl (or the bowl of a stand mixer), add the bread flour, whole wheat flour, cocoa powder, salt, and brown sugar. Make sure to fluff the flour before scooping to ensure accurate measurement.
⏱️ 3 min
- 5
Mix all the dry ingredients together until they are well combined and have a uniform color.
⏱️ 2 min
- 6
Pour the yeast mixture into the dry ingredients.
⏱️ 1 min
- 7
If using a stand mixer, attach the dough hook and mix on low speed until the dough just starts to come together.
⏱️ 2 min
- 8
Add the softened butter. Continue mixing the dough for about 8 minutes until it is nice, smooth, and stretchy. It should be very smooth and elastic.
⏱️ 8 min
- 9
Lightly spray a clean bowl with oil. Place the dough into the oiled bowl and toss to coat it evenly.
⏱️ 1 min
- 10
Cover the bowl with plastic wrap or a tea towel and place it in a warm spot to rise for 1 1/2 to 2 hours, or until it has doubled in size.
⏱️ 90 min
- 11
Once the dough has doubled in size, gently punch it down to release the air.
⏱️ 1 min
- 12
Turn the dough out onto your work surface and shape it roughly into a circle.
⏱️ 1 min
- 13
Using a dough cutter or knife, cut the dough in half, then cut each half in half again, resulting in 4 equal pieces.
⏱️ 1 min
- 14
Shape each piece of dough into a small, round ball.
⏱️ 2 min
- 15
Take one dough ball and, using a rolling pin, roll it out into a rectangle approximately 8 1/2 by 10 inches.
⏱️ 2 min
- 16
Starting from the short side of the rectangle, tightly roll the dough up into a cylinder.
⏱️ 1 min
- 17
Pinch along the seam to seal it completely, and pinch the ends as well to create a neat, long cylinder shape.
⏱️ 1 min
- 18
Place the shaped dough seam-side down on a parchment-lined baking sheet. Ensure there is adequate space between each loaf as they will rise again.
⏱️ 1 min
- 19
Preheat your oven to 350°F.
⏱️ 10 min•🌡️ 350
- 20
Let the shaped loaves rise again on the baking sheet for about 40 minutes.
⏱️ 40 min
- 21
Sparingly brush the tops of the risen loaves with a little water using a pastry brush.
⏱️ 1 min
- 22
Sprinkle oats generously on top of each loaf.
⏱️ 1 min
- 23
Place the baking sheet in the preheated 350°F oven and bake for approximately 30 minutes, or until golden brown and cooked through.
⏱️ 30 min•🌡️ 350
- 24
Once baked, remove the bread from the oven. Let it cool on the baking sheet for 15-20 minutes before slicing and serving. This allows the bread to finish baking internally and achieve a better texture.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Copycat Cheesecake Factory Brown Bread
For the Dough
- 1 1/4 cups warm water, no more than 110°F
- 1/4 cup honey
- 2 tablespoons molasses
- 2 1/4 teaspoons active dry yeast
- 2 cups bread flour
- 1 1/2 cups whole wheat flour
- 2 tablespoons cocoa powder
- 1 teaspoon salt
- 1 tablespoon brown sugar
- 3 tablespoons butter, softened
For Finishing
- as needed oil, for greasing the bowl
- as needed water, for brushing tops of bread
- as needed oats, for sprinkling on top
Instructions
- 1
In a large measuring cup or bowl, combine the warm water (no more than 110°F), honey, and molasses. Mix until everything is dissolved and the mixture resembles sweet tea.
⏱️ 2 min - 2
Add the active dry yeast to the mixture and give it a quick stir.
⏱️ 1 min - 3
Let the yeast mixture sit for about 5 minutes until a nice layer of foam forms on top. This indicates the yeast is active.
⏱️ 5 min - 4
In a large mixing bowl (or the bowl of a stand mixer), add the bread flour, whole wheat flour, cocoa powder, salt, and brown sugar. Make sure to fluff the flour before scooping to ensure accurate measurement.
⏱️ 3 min - 5
Mix all the dry ingredients together until they are well combined and have a uniform color.
⏱️ 2 min - 6
Pour the yeast mixture into the dry ingredients.
⏱️ 1 min - 7
If using a stand mixer, attach the dough hook and mix on low speed until the dough just starts to come together.
⏱️ 2 min - 8
Add the softened butter. Continue mixing the dough for about 8 minutes until it is nice, smooth, and stretchy. It should be very smooth and elastic.
⏱️ 8 min - 9
Lightly spray a clean bowl with oil. Place the dough into the oiled bowl and toss to coat it evenly.
⏱️ 1 min - 10
Cover the bowl with plastic wrap or a tea towel and place it in a warm spot to rise for 1 1/2 to 2 hours, or until it has doubled in size.
⏱️ 90 min - 11
Once the dough has doubled in size, gently punch it down to release the air.
⏱️ 1 min - 12
Turn the dough out onto your work surface and shape it roughly into a circle.
⏱️ 1 min - 13
Using a dough cutter or knife, cut the dough in half, then cut each half in half again, resulting in 4 equal pieces.
⏱️ 1 min - 14
Shape each piece of dough into a small, round ball.
⏱️ 2 min - 15
Take one dough ball and, using a rolling pin, roll it out into a rectangle approximately 8 1/2 by 10 inches.
⏱️ 2 min - 16
Starting from the short side of the rectangle, tightly roll the dough up into a cylinder.
⏱️ 1 min - 17
Pinch along the seam to seal it completely, and pinch the ends as well to create a neat, long cylinder shape.
⏱️ 1 min - 18
Place the shaped dough seam-side down on a parchment-lined baking sheet. Ensure there is adequate space between each loaf as they will rise again.
⏱️ 1 min - 19
Preheat your oven to 350°F.
⏱️ 10 min•🌡️ 350 - 20
Let the shaped loaves rise again on the baking sheet for about 40 minutes.
⏱️ 40 min - 21
Sparingly brush the tops of the risen loaves with a little water using a pastry brush.
⏱️ 1 min - 22
Sprinkle oats generously on top of each loaf.
⏱️ 1 min - 23
Place the baking sheet in the preheated 350°F oven and bake for approximately 30 minutes, or until golden brown and cooked through.
⏱️ 30 min•🌡️ 350 - 24
Once baked, remove the bread from the oven. Let it cool on the baking sheet for 15-20 minutes before slicing and serving. This allows the bread to finish baking internally and achieve a better texture.
⏱️ 15 min