Check out how easy it is to make Copycat Cheesecake Factory Brown Bread with honey and oats. Delicious, soft and just like the real thing. Yum!
Copycat Cheesecake Factory Brown Bread
If you’ve been to South Florida, you’ve probably visited The Cheesecake Factory. Aside from their delicious food and cakes, they offer a delicious brown bread that is flavorful, soft with a hint of sweetness.
Since my favorite food in the whole wide world is bread, I was so excited to make this Copycat Cheesecake Factory Brown Bread. Slap some butter on top and you’ll be in heaven. It also makes a delicious addition to sandwiches and paninis.
For the shape, I choose to make medium batons but you can certainly shape them in a big circle or in small rolls. Depends on the occasion. This recipe yields for 5 medium pieces. Perfect for a big dinner party or you can certainly freeze the unused bread.
This Copycat Cheesecake Factory Brown Bread has so much flavor since it’s made with honey, molasses, and whole wheat flour. The butter is added right at the end of mixing to create the beautiful softness that you’ll feel at first bite.
When baking this bread, use instant yeast. It’ll save you time by skipping the “activating” step. Just toss everything in the mixer and add the liquid slowly. If you have a standing mixer with a hook, you won’t even have to knead by hand.
I am so addicted to this Copycat Cheesecake Factory Brown Bread. I’ll have it with dinner, for breakfast in the morning and even as a nibble for an afternoon snack.
I hope you can try this delicious Copycat Cheesecake Factory Brown Bread at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
Here are a few pictures of the process:
- 2 1/4 cups of Bread Flour
- 1 2/3 cups of Whole Wheat Flour
- 1 Tablespoon of Cocoa
- 1 Tablespoon of Sugar
- 2 Teaspoons of Instant Coffee granules
- 1 1/2 Teaspoons of Salt
- 1 Packet of Instant Yeast
- 1/4 Cup of Honey
- 1/4 Cup of Molasses
- 1 1/4 Cup of Warm Water*
- 2 Tablespoons of unsalted butter at room temperature
- For topping:
- 1 Egg lightly mixed
- 1/4 cup of Oats
On the bowl of a standing mixer, add the flours, yeast, cocoa, sugar, coffee, and salt. Mix with a hook until combined
With the mixer running on medium-low. Slowly add the water
With the mixer still running, pour in the honey and molasses slowly
Mix until the dough forms
Add the softened butter and keep mixing until the dough separates from the bowl and the bowl becomes clean. About 5 minutes
Spray another bowl with nonstick spray and add the dough. Cover with a clean kitchen towel
Heat a cup of water in the microwave until it starts boiling
Open the microwave door, move the cup of water to the back and place the bowl with the dough in the middle
Close the microwave door and let the dough proof for 30 minutes (dough should double its size). DO NOT TURN ON THE MICROWAVE
Remove dough from bowl and divide into 5 equal parts. You can use a scale to measure the total of weight of the dough to be more accurate
Form 5 batons and place them on a cookie sheet. Cover with a tea towel and place in an area away from drafts (the inside of an oven, as long as it turned off). For 30-40 minutes or until the batons have risen
Remove from oven
Preheat oven to 350 degrees Fahrenheit
Brush the tops and the sides of the bread batons with the egg
Sprinkle the tops with the oats
Bake for 20-22 minutes of until ready
*Temperature should be between 105 and 110°F
Recipe adapted from King Arthur Flour
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