Go Back

Copycat Cheesecake Factory Brown Bread

A soft, slightly sweet loaf with a deep brown color, made with whole wheat flour and bread flour for a delicious nutty flavor, reminiscent of the popular restaurant bread.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Bread, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1 cup 1-1/4 cup warm water Ensure water is warm to activate yeast.
  • 2.25 tsp 2-1/4 tsp instant dry yeast Instant yeast is recommended.
  • 1 tsp 1 tsp sugar Helps activate yeast.
  • 1.75 cups 1-3/4 cups bread flour Plus up to 1/4 cup more as needed.
  • 1.75 cups 1-3/4 cups whole wheat flour Adds fiber and nutty flavor.
  • 1 Tbsp 1 Tbsp brown sugar Adds sweetness.
  • 1.5 Tbsp 1-1/2 Tbsp cocoa powder Enhances color and flavor.
  • 1 tsp 1 tsp salt Provides seasoning.
  • 3 Tbsp 3 Tbsp canola oil Adds moisture.
  • 1/4 cup 1/4 cup honey For sweetness.
  • 3 Tbsp 3 Tbsp molasses Adds depth of flavor.
  • 0.5 Tbsp 1/2 Tbsp white cornmeal For sprinkling on baking sheet.
  • Oats for garnish As needed for topping.

Method
 

Preparation
  1. In a small bowl, mix the warm water, yeast, and sugar. Let sit for 3-5 minutes until frothy.
  2. In a large mixing bowl, whisk together the bread flour, whole wheat flour, brown sugar, cocoa powder, and salt.
  3. Add the yeast mixture, oil, honey, and molasses to the dry ingredients.
  4. 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.
  5. 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.
  6. Line a baking sheet or French bread pan with parchment paper and sprinkle with white cornmeal.
  7. Punch down the dough and divide into four equal pieces. Roll each into a rectangle, tightly roll, and pinch the ends to seal.
  8. 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.
  9. Cover loosely and let rise for another 30-40 minutes, until nearly double.
  10. 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.
  11. 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.
  12. Bake for 25-30 minutes until done.
  13. Serve warm slices with butter.

Notes

For best texture, cool fully before storing. For short-term use, keep in a paper bag at room temperature for up to 2 days, or freeze slices for up to 3 months.