Cheesecake Factory Brown Bread Copycat
This Cheesecake Factory Brown Bread copycat recipe is soft, slightly sweet, and made with honey, molasses, oats, and whole wheat flour.
Servings 5 Medium loaves
Calories 521kcal
Ingredients
- 2 1/4 cups bread flour
- 1 2/3 cups whole wheat flour
- 1 tablespoon cocoa powder
- 1 tablespoon sugar
- 2 teaspoons instant coffee granules
- 1 1/2 teaspoons salt
- 1 packet instant yeast
- 1/4 cup honey
- 1/4 cup molasses
- 1 1/4 cups warm water 105–110°F
- 2 tablespoons unsalted butter softened
For Topping
- 1 egg lightly beaten
- 1/4 cup oats
Instructions
- In the bowl of a stand mixer, combine bread flour, whole wheat flour, cocoa powder, sugar, coffee granules, salt, and yeast.
- With the mixer running on medium-low, slowly add the warm water.
- Add honey and molasses and continue mixing until a dough forms.
- Add softened butter and knead with the dough hook for about 5 minutes, or until the dough becomes smooth and pulls away from the sides of the bowl.
- Transfer dough to a greased bowl, cover with a clean kitchen towel, and let rise in a warm place for 30 minutes, or until doubled.
- Divide dough into 5 equal pieces.
- Shape each piece into a baton or small loaf and place on a lined baking sheet.
- Cover and let rise again for 30–40 minutes, or until puffy.
- Preheat oven to 350°F.
- Brush the tops and sides with beaten egg.
- Sprinkle oats on top.
- Bake for 20–22 minutes, or until baked through.
- Cool slightly before serving.
Notes
- Warm water should be between 105–110°F. If it’s too hot, it can kill the yeast.
- The dough should be soft and slightly tacky but not overly sticky.
- For the classic restaurant look, shape the dough into long batons.
- Do not overbake or the bread may become dry.
- Bread can be frozen once completely cooled.
Nutrition
Calories: 521kcal | Carbohydrates: 102g | Protein: 14g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 44mg | Sodium: 720mg | Potassium: 513mg | Fiber: 6g | Sugar: 29g | Vitamin A: 185IU | Calcium: 64mg | Iron: 3.3mg
