Cheesecake Factory Brown Bread Copycat Recipe

INTRODUCTION

This recipe shows you how to make the Cheesecake Factory Brown Bread Copycat Recipe at home. The bread is soft, slightly sweet, and full of warm flavors. It goes well with soup, salad, or a plain slice with butter. If you like warm, soft breads to pair with meals, try this cheesy garlic bread recipe for more ideas. The steps below are simple and clear. You do not need fancy skills to get a great result.

WHY YOU WILL LOVE THIS RECIPE

You will love this bread because it is rich but not heavy. The molasses and honey give it a deep taste. The cocoa and espresso add a mild, warm color and a hint of depth without a chocolate taste. The loaves have a soft inside and a thin, slightly chewy crust. They slice well and hold butter, jam, or cheese without falling apart. This bread also makes your kitchen smell very good while it bakes. Fans of the Cheesecake Factory may also like this strawberry swirl cheesecake recipe if you want a sweet dessert to go with your meal.

HOW TO MAKE Cheesecake Factory Brown Bread Copycat Recipe

This section walks you through the full process in clear steps. Read everything once before you start. Measure the ingredients first. Keep your tools ready. The dough needs time to rise, so plan ahead. Work with warm water to wake the yeast, but do not use water that is too hot.

EQUIPMENT NEEDED

• Small mixing bowl
• Stand mixer with paddle and dough hook attachments (or large bowl and strong hands)
• Measuring cups and spoons
• Plastic wrap or a clean towel
• Parchment paper or silicone baking mat
• Baking sheet
• Shallow dish for cornmeal
• Wire cooling rack
• Bread knife for slicing

Ingredients You’ll Need :

1 1/4 cups warm water, 3 tablespoons light brown sugar, 1 packet instant dry yeast (2 1/4 teaspoons), 2 cups bread flour, plus extra for kneading, 1 1/2 cups whole wheat flour, 2 teaspoons cocoa powder, 1 teaspoon espresso powder, 1 teaspoon salt, 2 tablespoons butter, softened, 1/4 cup honey, 2 1/2 tablespoons molasses, 1 tablespoon vegetable oil, 1/4 cup cornmeal, rolled oats

STEP-BY-STEP INSTRUCTIONS :

1. In a small mixing bowl, stir together the warm water, brown sugar, and dry yeast. Allow the mixture to proof for about 5-10 minutes, or until frothy on top.
2. In the bowl of your stand mixer, add bread flour and whole wheat flours, cocoa powder, espresso powder, and salt.
3. Next, add the softened butter, honey, molasses and the yeast mixture. With the paddle attachment, mix until combined.
4. Switch your paddle attachment for the dough hook. Knead with the dough hook on medium for about 8 minutes, or until dough pulls away from the bowl. If the dough sticks to your hands, add flour 1 tablespoon at a time and continue to knead an additional minute or, 2.
5. Lightly coat a large bowl with vegetable oil. Place the dough in the oiled bowl and flip the dough to coat the other side. Cover the bowl with plastic wrap. Let dough rise for 2 hours.
6. Divide the dough into 4 equal pieces and shape into logs about 6-8 inches long.
7. Place cornmeal in a shallow dish and gently place each loaf in to coat the bottom.
8. Transfer loaves to a parchment-lined baking sheet (you can also use a silicone baking mat), spacing each a few inches apart from each other.
9. Sprinkle the tops of each loaf lightly with water, and then sprinkle with rolled oats. Cover loosely with plastic wrap and allow to rise for about 30-60 minutes.
10. Meanwhile, preheat the oven to 350 degrees F.
11. Once the loaves have risen, bake for 25-30 minutes.
12. Cool on a wire rack before slicing with a bread knife. Add butter to each slice if desired, and enjoy!

HOW TO SERVE Cheesecake Factory Brown Bread Copycat Recipe

Serve this brown bread warm for the best taste and texture. Slice it with a sharp bread knife so each slice stays neat. Spread butter, cream cheese, or honey on a slice. The bread also pairs well with soups like tomato or chicken noodle. For a full meal, place slices on the side of your plate next to roasted veggies and a protein. For a casual meal, make small open-faced sandwiches with cheese and sliced turkey.

STORAGE & FREEZING : Cheesecake Factory Brown Bread Copycat Recipe

To store at room temperature, wrap the cooled loaves tightly in plastic wrap or place them in an airtight container. The bread will stay fresh for 2 to 3 days at room temperature. For longer storage, slice and freeze the bread in a freezer bag. Lay parchment paper between slices so you can take out one slice at a time. Frozen slices keep well for up to 3 months. To thaw, leave a slice on the counter for 20 to 30 minutes or toast it directly from frozen.

SERVING SUGGESTIONS

• Warm with salted butter and a drizzle of honey for a simple treat.
• Serve with a soft cheese and apple slices for a light snack.
• Use for sandwiches with smoked turkey, arugula, and mustard.
• Cut into thick slices, toast, and top with avocado and lemon for a fresh lunch.
• For dessert on the side, try light cookies like the salted caramel cheesecake cookies to keep the meal balanced and sweet.

VARIATIONS

• Seeded Top: Add sesame or poppy seeds to the rolled oats for a nutty top.
• Honey Swap: Use maple syrup instead of honey for a different sweet note.
• Butter Swap: Replace some butter with olive oil for a softer crumb and lighter taste.
• Whole Wheat Boost: Add 1/4 cup more whole wheat flour if you want a denser, heartier loaf.
• Spice Touch: Add 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg for a warm spice note that pairs well with molasses.

FAQs

Q: Can I make this bread without a stand mixer?
A: Yes. Mix the ingredients in a large bowl and knead by hand on a floured surface for 10-12 minutes until smooth.

Q: What temperature should the water be to proof the yeast?
A: Use warm water about 100-110°F (37-43°C). It should feel warm but not hot. Hot water can kill the yeast.

Q: Why is there cocoa and espresso in the recipe?
A: The cocoa and espresso add color and a small depth of flavor. They do not make the bread taste like chocolate.

Q: Can I use active dry yeast instead of instant dry yeast?
A: Yes. If you use active dry yeast, proof it as usual and you may need to let it sit longer until it becomes frothy.

Q: How do I know the bread is done baking?
A: The loaves should be golden and sound hollow when tapped on the bottom. An instant-read thermometer should read about 190-200°F inside.

Q: Can I make smaller rolls instead of loaves?
A: Yes. Reduce bake time to 15-20 minutes for small rolls. Watch them so they do not overbake.

MAKE-AHEAD TIPS FOR Cheesecake Factory Brown Bread Copycat Recipe

You can prepare the dough the night before. After kneading, place it in an oiled bowl and cover tightly. Put it in the refrigerator. In the morning, take it out, let it warm for 30-45 minutes, shape the loaves, and allow a second rise before baking. This slow rise time will give better flavor and fit a busy schedule.

Another make-ahead option is to bake the loaves, cool them completely, and then slice and freeze. Toast slices straight from the freezer for a quick warm bread anytime.

Final tip: Keep your work area clean and lightly floured. The dough is forgiving, so if it feels sticky, add flour by the tablespoon until it is easy to handle. Enjoy the soft, warm slices and the cozy smell that fills your kitchen.

Cheesecake Factory Brown Bread

This soft and slightly sweet bread is perfect for pairing with meals like soup and salad. Its rich flavor, thanks to molasses and honey, makes it a delightful addition to any table.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 4 loaves

Course: Bread, Side Dish

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

For the Dough

• 1 1/4 cups warm water About 100-110°F (37-43°C)
• 3 tablespoons light brown sugar
• 1 packet instant dry yeast (2 1/4 teaspoons)
• 2 cups bread flour Plus extra for kneading
• 1 1/2 cups whole wheat flour
• 2 teaspoons cocoa powder
• 1 teaspoon espresso powder
• 1 teaspoon salt
• 2 tablespoons butter, softened
• 1/4 cup honey
• 2 1/2 tablespoons molasses
• 1 tablespoon vegetable oil For coating the bowl
• 1/4 cup cornmeal For coating

Method

 

Preparing the Dough

1. In a small mixing bowl, stir together the warm water, brown sugar, and dry yeast. Allow the mixture to proof for about 5-10 minutes, or until frothy on top.
2. In the bowl of your stand mixer, add the bread flour, whole wheat flour, cocoa powder, espresso powder, and salt.
3. Next, add the softened butter, honey, molasses, and the yeast mixture. With the paddle attachment, mix until combined.
4. Switch your paddle attachment for the dough hook. Knead with the dough hook on medium for about 8 minutes, or until dough pulls away from the bowl. If the dough sticks to your hands, add flour 1 tablespoon at a time and continue to knead for an additional minute or two.

Rising the Dough

1. Lightly coat a large bowl with vegetable oil. Place the dough in the oiled bowl and flip the dough to coat the other side. Cover the bowl with plastic wrap. Let the dough rise for 2 hours.

Shaping and Second Rise

1. Divide the dough into 4 equal pieces and shape into logs about 6-8 inches long.
2. Place cornmeal in a shallow dish and gently place each loaf in to coat the bottom.
3. Transfer loaves to a parchment-lined baking sheet, spacing each a few inches apart.
4. Sprinkle the tops of each loaf lightly with water, and then sprinkle with rolled oats. Cover loosely with plastic wrap and allow to rise for about 30-60 minutes.
5. Meanwhile, preheat the oven to 350 degrees F.

Baking the Bread

1. Once the loaves have risen, bake for 25-30 minutes.
2. Cool on a wire rack before slicing with a bread knife. Add butter to each slice if desired, and enjoy!

Notes

Serve this brown bread warm for the best taste and texture. For storage, wrap the cooled loaves tightly in plastic wrap or place them in an airtight container. The bread will stay fresh for 2 to 3 days at room temperature. For longer storage, slice and freeze in a freezer bag. Lay parchment paper between slices so you can take one slice at a time. This bread pairs well with soups and sandwiches.