Cheesecake Factory Brown Bread (Copycat)
Ingredients
- 1 cup warm water (about 110°F)
- 2 1/4 teaspoons (1 packet) instant or active dry yeast
- 2 tablespoons honey
- 2 tablespoons molasses
- 2 tablespoons butter, softened
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon instant espresso powder (optional, deepens the color)
- 1 teaspoon salt
- 1 1/2 cups bread flour
- 1 cup whole wheat flour, plus more as needed
- 2 tablespoons cornmeal, for the pan
- Soft butter, for serving
Equipment
- Stand mixer with dough hook or a large bowl
- Baking sheet
- Parchment paper
Instructions
- 1
Stir the yeast, honey, and molasses into the warm water and let it sit for 5 minutes, until foamy.
- 2
Add the butter, cocoa, espresso powder, salt, bread flour, and whole wheat flour. Knead for 6 to 8 minutes, until the dough is smooth and only slightly tacky. Add flour a tablespoon at a time if it sticks to your hands.
- 3
Cover and let rise in a warm spot for about 1 hour, until doubled.
- 4
Divide the dough into 6 pieces and shape each into a small loaf about 6 inches long.
- 5
Line the baking sheet with parchment, sprinkle it with cornmeal, and set the loaves on top. Cover and let rise for 45 minutes.
- 6
Heat the oven to 350°F. Brush the loaves lightly with water and bake for 20 to 25 minutes, until they sound hollow when tapped underneath.
- 7
Serve warm with soft butter.
Recipe notes
- The color comes from the cocoa and molasses; some copycats add caramel coloring, but you don't need it.
- Baked loaves freeze well for a month; warm them at 300°F for 10 minutes.
- This is our own take, not The Cheesecake Factory's recipe. Culinary Card isn't affiliated with The Cheesecake Factory.