Cheesecake Factory Brown Bread: My Copycat Recipe (Print Version)

Craving Cheesecake Factory Brown Bread? Learn my easy copycat recipe! Get that warm, sweet, hearty loaf right in your own kitchen. Pure comfort!

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 55 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Wet Ingredients

01 - 1 ½ cups warm water (105-115°F)
02 - 2 ¼ teaspoons active dry yeast (1 packet)
03 - ¼ cup molasses (light or dark unsulphured)
04 - ¼ cup honey, plus extra for brushing
05 - 2 tablespoons unsalted butter, melted

→ Dry Ingredients

06 - 2 cups all-purpose flour
07 - 1 ½ cups whole wheat flour
08 - 2 tablespoons vital wheat gluten
09 - 1 tablespoon unsweetened cocoa powder
10 - 1 ½ teaspoons salt

→ Finishing Touches

11 - 2 tablespoons rolled oats, for sprinkling

→ Optional Flavor Boosters

12 - 1 tablespoon dark rye flour (for deeper flavor)

# Instructions:

01 - Grab a large bowl, my favorite one for mixing, and pour in your warm water. Sprinkle the active dry yeast over the top, then add a tablespoon of that lovely honey. Give it a gentle stir – just enough to combine – and then let it sit for about 5-10 minutes. You're looking for a foamy, bubbly surface; that means your yeast is alive and ready to party! If it doesn't foam, your yeast might be old, or your water wasn't the right temperature, oops.
02 - While your yeast is doing its thing, in another big bowl, whisk together the all-purpose flour, whole wheat flour, vital wheat gluten, unsweetened cocoa powder, and salt. I always give it a really good whisk to make sure everything is evenly distributed. There's nothing worse than biting into a chunk of unmixed cocoa, trust me, I've done it! This step is simple, but important for a consistent loaf.
03 - Once your yeast mixture is bubbly and happy, pour in the molasses, the rest of the honey, and that melted butter. Give it a good stir. Now, gradually add the dry ingredients to the wet, mixing with a sturdy spoon or a dough whisk until a shaggy dough forms. It'll look a bit messy, sticky even, but don't worry, that's totally normal. Just keep going, we're building flavor here!
04 - Turn that shaggy dough out onto a lightly floured surface. Now, it's time for some elbow grease! Knead for about 8-10 minutes, until the dough is smooth, elastic, and passes the windowpane test (you can stretch a small piece thin enough to see light through it without tearing). This is where I sometimes get impatient, but honestly, good kneading is crucial for that soft, chewy texture. Your arms might ache a little, but it's worth it!
05 - Lightly grease a clean bowl with a little oil, place your kneaded dough inside, and turn it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until it's doubled in size. I love watching it grow; it's like magic! My kitchen counter near the window works perfectly for this. Don't rush it, the first rise is where all that lovely flavor develops.
06 - Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface and shape it into a tight, oblong loaf. Place the loaf on a baking sheet lined with parchment paper, sprinkle generously with rolled oats, and cover loosely with plastic wrap. Let it rise again for another 30-45 minutes, or until it's noticeably puffy. Meanwhile, preheat your oven to 375°F (190°C).
07 - Once your loaf has had its second rise, pop it into the preheated oven. Bake for 25-30 minutes, or until the internal temperature reaches 200-210°F (93-99°C) and the crust is a deep, rich brown. It'll smell absolutely heavenly, seriously! I always set a timer, but also keep an eye on it; ovens can be quirky, right? The house will smell incredible, a truly comforting aroma!
08 - As soon as the bread comes out of the oven, if you want that extra shine and touch of sweetness, brush the top with a little extra honey or melted butter. Let it cool on a wire rack for at least 15-20 minutes before slicing. Cutting into warm bread is so tempting, but waiting helps it set properly. The crust will be slightly firm, but the inside, oh, the inside is pure soft, chewy bliss! Enjoy your homemade Cheesecake Factory Brown Bread!

# Notes:

01 - Always proof your yeast! I learned the hard way that skipping this step leads to sad, flat bread.
02 - For best results, let the bread cool completely before slicing for perfect texture.
03 - If you don't have vital wheat gluten, the bread will still work, but it might be a bit denser.
04 - Serve warm with softened butter and a sprinkle of flaky sea salt for an ultimate treat.

# Equipment Needed:

01 - Large mixing bowls
02 - measuring cups and spoons
03 - kitchen thermometer
04 - stand mixer (optional
05 - with dough hook)
06 - sturdy spoon or dough whisk
07 - baking sheet
08 - parchment paper
09 - wire rack.

# Nutrition (Per Serving):

Calories: 250
Total Fat: 5g
Total Carbohydrate: 45g
Protein: 8g

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