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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.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
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.