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Check out how easy it is to make The Cheesecake Factory's Copycat Brown Bread with honey and oats. Delicious, soft and just like the real thing. Yum!
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The Cheesecake Factory's Copycat Brown Bread

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!
Course Bread
Cuisine American
Keyword challah, stuffed challah, bread recipes, pistachio, copycat recipes, restaurant copycat
Prep Time 10 minutes
Cook Time 25 minutes
Proofing Time 1 hour 10 minutes
Total Time 1 hour 45 minutes
Servings 5 Medium loaves
Calories 521kcal
Author Tiffany Bendayan

Ingredients

  • 2 1/4 cups Bread Flour
  • 1 2/3 cups Whole Wheat Flour
  • 1 Tablespoon Cocoa
  • 1 Tablespoon Sugar
  • 2 Teaspoons Instant Coffee granules
  • 1 1/2 Teaspoons Salt
  • 1 Packet of Instant Yeast
  • 1/4 Cup Honey
  • 1/4 Cup Molasses
  • 1 1/4 Cup Warm Water*
  • 2 Tablespoons unsalted butter at room temperature

For topping:

  • 1 Egg lightly mixed
  • 1/4 cup of Oats
US Customary - Metric

Instructions

  • 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

Notes

*Temperature should be between 105 and 110°F
Recipe adapted from King Arthur Flour

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