INTRODUCTION
Copycat Cheesecake Factory Brown Bread is a soft, slightly sweet loaf with a deep brown color and a touch of molasses and honey. This bread reminds people of the warm loaf served at the restaurant. It uses whole wheat flour and bread flour for a good crumb and a nutty taste. It is a great bread to make at home for family meals, sandwiches, and brunch.
Serve this warm bread with a cozy drink like a brown sugar shaken espresso for a sweet start to your morning: brown sugar shaken espresso recipe. The loaf can also work as a lighter option at dinner when you watch portions. It is an easy recipe to learn and to add to a weekly meal plan.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it makes soft, flavorful loaves with whole grain fiber. It is a lighter option than many sweet breads because it uses honey and molasses for flavor instead of lots of butter. It is great for meal prep because you can bake several loaves and freeze them in portions for quick use. For people watching calories, a small slice with a lean protein makes a balanced bite that is good for weight loss when eaten in controlled portions.
This recipe is also a healthy version of a restaurant favorite. The whole wheat flour adds fiber to help digestion and to keep you full longer. If you want to add a little sweetness, try spreading a small amount of apple brown sugar syrup on a warm slice for a treat: apple brown sugar syrup idea.
HOW TO MAKE Copycat Cheesecake Factory Brown Bread
This section shows simple steps to make the bread. Read all steps before you start. Use the exact ingredients and temperatures for the best result.
EQUIPMENT NEEDED
- Large mixing bowl or stand mixer with dough hook
- Measuring cups and spoons
- Small bowl for yeast proofing
- Baking sheet or French bread pan
- Parchment paper
- Sharp knife for scoring
- Kitchen towel or plastic wrap
- Oven with a rack and spare baking sheet for steam (ice cubes)
Ingredients You’ll Need :
1-1/4 cup warm water, 2-1/4 tsp instant dry yeast, 1 tsp sugar, 1-3/4 cups bread flour (plus up to 1/4 cup more as needed), 1-3/4 cup whole wheat flour, 1 Tbsp brown sugar, 1-1/2 Tbsp cocoa powder, 1 tsp salt, 3 Tbsp canola oil, 1/4 cup honey, 3 Tbsp molasses, 1/2 Tbsp white cornmeal, Oats for garnish
STEP-BY-STEP INSTRUCTIONS :
In a small bowl mix the water, yeast and sugar and let sit for 3-5 minutes until frothy.
In a large mixing bowl whisk together the bread flour, whole wheat flour, brown sugar, cocoa powder and salt.
Add the yeast mixture, oil, honey and molasses.
Using the dough hook, mix on medium-low speed for 5 minutes. (If you hand knead you will need to do it 10-12 minutes.) If you find your dough is not coming together or is too sticky, add up to 1/4 cup additional bread flour- just add it 1 Tbsp at a time so you don’t add too much. Once done, the dough should not stick to your hands.
Form the dough lightly in to a ball and spray around and under it with non-stick cooking spray.
Let the dough rise in a warm place for 1 to 1-1/2 hours or until doubled in size.
Line a baking sheet or French bread pan with parchment paper and sprinkle with the white cornmeal.
Punch down the dough and divide in to four equal pieces. (I weigh mine to make sure they are close.)
Roll out each piece in to a rectangle and then roll tightly, press down gently, then pinch and tuck the ends to close. Roll lightly with your hands to complete shaping – they should look like a log, mine were about 8-9 inches long.
Place each roll on the prepared baking sheet, spacing at least a couple of inches apart. Score 3-4 times on each loaf with a sharp knife.
Brush with warm water and sprinkle each loaf with some oats.
Cover loosely with a towel or saran wrap and let them rise another 30-40 minutes until they are almost double again.
Preheat the oven to 350 with 1 rack placed in the bottom position and 1 rack in the middle position. Place a spare baking sheet on the bottom rack.
Remove the towel or saran wrap and place the bread pan on the middle rack.
Throw 4-5 ice cubes on the spare baking sheet on the bottom rack and close the oven door immediately.
Bake for 25-30 minutes.
Serve with butter!
HOW TO SERVE Copycat Cheesecake Factory Brown Bread
Serve warm slices with a thin spread of butter, light cream cheese, or a sugar-free nut butter for more protein. For a healthy version, pair one slice with a bowl of soup and a side salad. For breakfast, make a light sandwich with egg whites and spinach for a high protein meal. Keep portions to one or two slices per person if you watch calories — that keeps the bread a good fit for weight loss plans.
Portion control tip: each slice should be about 1/8 to 1/10 of the loaf. Pair a slice with lean protein (turkey, chicken, or Greek yogurt) and vegetables to create a balanced meal.
STORAGE & FREEZING : Copycat Cheesecake Factory Brown Bread
Cool loaves fully before storing. For short-term use, keep the bread in a paper bag or wrapped in a clean kitchen towel at room temperature for up to 2 days. For longer storage, place slices or whole loaves in freezer bags and freeze for up to 3 months. Thaw overnight in the fridge or at room temperature for a few hours. To refresh frozen slices, toast or warm them in a 350°F oven for 5-7 minutes.
If you follow a diabetic-friendly plan, watch added toppings and portion sizes. Whole wheat gives fiber, which helps blood sugar control, but the honey and molasses add sugar. Use small amounts of sweet spreads and look for low-sugar pairings.
SERVING SUGGESTIONS
- Balanced lunch: one slice, grilled chicken breast, and a green salad with lemon dressing.
- Healthy snack: thin slice with low-fat cottage cheese and fresh berries.
- Brunch idea: warm slice with a small dollop of apple brown sugar syrup and plain Greek yogurt. For a sweet drink to go with it, try a fall favorite like an apple crisp oat milk frappuccino variation: apple crisp oat milk frappuccino idea.
- For weight loss goals, build meals with lean protein and veggies and limit to one slice per meal.
VARIATIONS
- Healthier version: Reduce the honey to 2 Tbsp and replace canola oil with 2 Tbsp unsweetened applesauce. This cuts calories and adds moisture. Use a light spread of avocado or hummus instead of butter to keep fats healthy. This is a lighter option that still tastes good.
- High-protein or low-carb version: To make a high-protein version, replace 1/2 cup of bread flour with 1/2 cup vital wheat gluten and add 1/4 cup unflavored whey protein isolate. This raises protein content and keeps a similar texture. For a lower-carb idea (note: true low-carb bread is tricky with yeast), make smaller rolls and use more vital wheat gluten and less whole wheat flour, or look to a separate low-carb roll recipe that uses almond flour and psyllium husk. These swaps can make the bread part of a high protein meal.
- Air fryer or oven-baked version: The recipe is oven-baked as written. For an air fryer method, make smaller rolls (about 4-5 inches) and cook at 320°F for 12-15 minutes, checking for a golden crust and internal doneness. Use the air fryer basket lined with parchment and do not crowd. This is useful if you have a small kitchen gadget and want quick baking.
FAQs
Q: Is this bread a healthy choice?
A: This bread is healthier than many sweet breads because it uses whole wheat flour and modest amounts of honey and molasses. It adds fiber. For a healthier version, reduce the honey and oil or swap oil for applesauce.
Q: Can people with diabetes eat this bread?
A: People with diabetes can eat small portions and pair a slice with protein and fiber to slow sugar rise. The bread contains honey and molasses, so count the carbs and keep portion control. Talk to your dietitian for personal advice. (Health-related FAQ)
Q: How long will the bread stay fresh at room temperature?
A: The bread stays fresh 1-2 days at room temperature if kept in a paper bag or wrapped in a towel. For longer storage, freeze slices up to 3 months. (Storage-related FAQ)
Q: Can I make this bread ahead for meal prep?
A: Yes. This bread is great for meal prep. Bake loaves, slice them, and freeze portions. Thaw slices before use. Reheat in a toaster or oven for best texture.
Q: Can I use all whole wheat flour instead of bread flour?
A: You can, but the loaves may be denser. Bread flour adds gluten and gives a lighter crumb. If you use all whole wheat, the bread will be more compact and chewier.
Q: Is this recipe low calorie or low carb?
A: The recipe is not a low-carb or low-calorie bread by default because it includes honey and molasses and uses flour. You can make a lighter option by reducing sweeteners and oil. For a true low-carb bread, use a separate almond-flour-based recipe.
MAKE-AHEAD TIPS FOR Copycat Cheesecake Factory Brown Bread
- Make dough the night before: After the first rise, punch down, shape, and place the shaped loaves on a tray covered in plastic. Refrigerate overnight and bake in the morning. This slow rise develops flavor and saves morning time.
- Freeze baked loaves or slices: Cool completely, then freeze in vacuum bags or freezer bags. Label with date. For quick meals, keep slices frozen and toast as needed.
- Prepare mix ahead: Measure and mix dry ingredients and store in a sealed container. When ready, add wet ingredients and yeast to save time. This is ideal for meal prep and busy weeks.
- Batch baking: Double the recipe and freeze extra loaves. Having ready-to-thaw slices makes weekday breakfasts and lunches faster and supports consistent portion control for weight loss plans.
Copycat Cheesecake Factory Brown Bread
Ingredients
Method
- In a small bowl, mix the warm water, yeast, and sugar. Let sit for 3-5 minutes until frothy.
- In a large mixing bowl, whisk together the bread flour, whole wheat flour, brown sugar, cocoa powder, and salt.
- Add the yeast mixture, oil, honey, and molasses to the dry ingredients.
- Using a dough hook, mix on medium-low speed for 5 minutes, or knead by hand for 10-12 minutes. Add up to 1/4 cup additional bread flour if dough is too sticky.
- Form the dough into a ball and spray with non-stick cooking spray. Let rise in a warm place for 1 to 1-1/2 hours, until doubled in size.
- Line a baking sheet or French bread pan with parchment paper and sprinkle with white cornmeal.
- Punch down the dough and divide into four equal pieces. Roll each into a rectangle, tightly roll, and pinch the ends to seal.
- Place each roll on the prepared baking sheet, scoring 3-4 times on each with a sharp knife. Brush with warm water and sprinkle with oats.
- Cover loosely and let rise for another 30-40 minutes, until nearly double.
- Preheat the oven to 350°F with one rack in the bottom position and one in the middle. Place a spare baking sheet on the bottom rack.
- Remove the covering and place the bread on the middle rack. Throw 4-5 ice cubes on the spare baking sheet and close the oven door immediately.
- Bake for 25-30 minutes until done.
- Serve warm slices with butter.