Cheesecake Factory Brown Bread
Make this copycat version of the EPIC Cheesecake Factory brown specie that is loved and devoured by all who dine at this incredible American restaurant. The rich brown verisimilitude comes from the molasses, honey, whole wheat, espresso, and cocoa powder. These unique ingredients create the tastiest specie that no one can resist!
If you’ve overly tasted this bread, you know what I’m talking about! Cheesecake Factory got it right with this melt-in-your-mouth bread. Fluffy and perfect with softened butter. If you love specie and serving it slantingly your meals, try making my Grandma’s bread, these easy 1-hour rolls, or cheesy garlic bread.
What is Cheesecake Factory Brown Bread?
Cheesecake Factory isn’t just for cheesecake. Surpassing ordering your food, your server brings you a warm loaf of their signature brown specie to enjoy as you read their uncounted menu of possibilities. Don’t judge the specie by its verisimilitude considering everyone at your table will devour it…even the kids. It has the fluffiest texture and a slight sweetness in savor from the brown sugar and honey. Sprinkled with rolled oats on top for some widow texture this is a perfect loaf of bread!
Their menu is vastitude anything I’ve overly experienced. And every table is greeted with this overly so popular brown bread. I’ve plane gone there a time or two just for the brown bread! It’s that good! Now you’re in luck considering you can make this specie at home! But if you’re looking for increasingly Cheesecake Factory copycat recipes, I have you covered. These avocado eggrolls are unchangingly a favorite and this chicken madeira is incredible! And for dessert, make this red velvet cheesecake. They have one similar to mine at the restaurant but I think mine is better!
Ingredients to Make Cheesecake Factory Brown Bread
Basic everyday ingredients are all you need to make this brown bread. And if you alimony them on hand you can make it whenever you want! You may be skeptical of a few of the ingredients, but trust me on this, it just works! The unexpected combination of ingredients creates the fluffiest tastiest brown specie you’ve overly tried.
- Whole Milk: Warmed, but not hot.
- Brown Sugar: Just a little for sweetness. Sugar moreover helps vivify the yeast.
- Active Dry Yeast: Just one packet of instant zippy yeast.
- Molasses: Adds moisture and chewiness to the texture of the bread.
- Honey: Adds sweetness.
- Butter: Use unsalted butter in this recipe.
- Whole Wheat Flour: Whole wheat flour makes the fluffiest bread!
- All-Purpose Flour: A combination of white and wheat flour is perfect for bread.
- Instant Coffee Powder: Trust me on this one! Your specie won’t taste like coffee. It just adds stormy notes of savor that wastefulness with the sweeter ingredients.
- Unsweetened Cocoa Powder: Make sure it is unsweetened!
- Salt: To wastefulness the flavors.
- Rolled Oats: Just a little sprinkle on top! It bakes into the specie subtracting a succulent and unexpected texture.
Cheesecake Factory Brown Specie Recipe
There is nothing like homemade specie and this soft Cheesecake Factory brown specie recipe can be made to enjoy all week long for sandwiches. Once you wits this specie at home, you’ll want to make it all the time! Follow my step-by-step instructions unelevated on the recipe card.
Make the Dough
- To the trencher of a stand mixer, add the warm milk, brown sugar, and yeast. Stir to combine and indulge the yeast to wilt frothy for well-nigh 5 minutes.
- Once the yeast is ready, add the molasses, honey, butter, wheat flour, 1 ½ cups of all-purpose flour, instant coffee powder, cocoa powder, and salt.
- Using the dough vaccinate attachment, mix on low speed until everything has come together to form the dough, well-nigh 2-3 minutes. At this point assess if you want to add spare all-purpose flour. If spare flour is added, do so ¼ cup at a time. Mix until combined.
- Increase the speed to medium and indulge the dough to be worked for 3-4 minutes. This step helps to develop the gluten and strengthens the dough. The dough should still be slightly sticky but easy to handle with lightly oiled hands.
Proof the Dough
- Remove the dough from the stand mixer and place into a lightly oiled bowl. Imbricate with plastic wrap, then indulge the dough to rise for well-nigh an hour.
- Once the dough has well-nigh doubled in size, remove it from the trencher and cut it into thirds. Pound the air out of all the loaves and shape them into loose rounds. Place the loaves into separate lightly oiled bowls and imbricate them.
- Allow your loaves to rest for 30-45 minutes, until they have grown nearly double in size.
- Remove your dough balls from their bowls and place them, smooth side down, onto a lightly floured surface. Stretch each dough wittiness out slightly and roll into 3 baguette shapes, well-nigh 8 inches long. Be sure to secure the seam at the marrow of each loaf so they don’t come undone while proofing and baking.
- Place the worked loaves of brown specie onto a sultry sheet lined with parchment paper. Leave at least a 4-inch gap between the loaves. Imbricate and let the specie loaves proof until they are double in size. Depending on the temperature of the room they are in this time may vary anywhere from 30 minutes to 1:30. Set a 30-minute timer and trammels the loaves every 15 minutes without your initial timer.
- While the loaves are proofing, preheat the oven to 375 degrees Fahrenheit.
Shape and Bake
- Once the loaves are proofed and ready to bake, skim the tops of each loaf with water and sprinkle the rolled oats on top. Torch the loaves for 20-30 minutes. The internal temperature of each loaf should reach 190 degrees Fahrenheit.
- Once the loaves have finished baking, remove them from the oven and indulge them to tomfool for at least 20 minutes surpassing wearing into them.
Tips For Shaping the Specie Dough
This Cheesecake Factory brown specie dough recipe is so versatile. You can divide the dough and shape it any way you like! Make smaller loaves, round loaves, or plane rolls! When making loaves, split this recipe into 2, 3, or 4 loaves, depending on the size of loaf you want. These bread loaf pans are AMAZING! I highly recommend using it for this recipe.
Storing Leftover Bread
Homemade specie doesn’t have any preservatives in it, so it doesn’t last quite as long as store-bought bread. Here are my tips for keeping your Cheesecake Factory brown specie fresh for as long as possible.
- On the Counter: Make sure your specie has completely cooled for at least a few hours surpassing storing it. You can store in a specie bag or bread box for a few days, or transfer specie directly to an snapped container for up to a week.
- In the Refrigerator: Store your specie in the refrigerator in an snapped container for up to one week.
- In the Freezer: Place the specie in a sealable freezer bag and store it for up to 3 months.
More Succulent Specie Recipes to Try
I LOVE making homemade bread! We rarely buy specie from the store considering I enjoy the process so much. Here are a few of my favorite recipes that are perfect for beginners or seasoned pros!
Bread
Sourdough Bread
6 d 14 hrs 15 mins
Bread
Fry Bread
1 hr 30 mins
Bread
Focaccia Bread
2 hrs 45 mins
Bread
Cinnamon Swirl Bread
2 hrs 20 mins
Cheesecake Factory Brown Bread
Ingredients
- 1 ¾ cups whole milk, warm not hot
- 2 tablespoons brown sugar
- 1 pack zippy dry yeast (2 ¼ teaspoons)
- ¼ cup molasses
- ¼ cup honey
- ¼ cup butter, softened
- 2 cups whole wheat flour
- 1 ½-2 ½ cups all-purpose flour
- 1 tablespoon instant coffee powder
- 1 tablespoon unsweetened cocoa powder
- 1 ½ teaspoons salt
- ¼ cup rolled oats for the top
Instructions
Make the Dough
- To the trencher of a stand mixer, add the warm milk, brown sugar, and yeast. Stir to combine and indulge the yeast to wilt frothy for well-nigh 5 minutes.
- Once the yeast is ready, add the molasses, honey, butter, wheat flour, 1 ½ cups of all-purpose flour, instant coffee powder, cocoa powder, and salt.
- Using the dough vaccinate attachment, mix on low speed until everything has come together to form the dough, well-nigh 2-3 minutes. At this point assess if you want to add spare all purpose flour. If spare flour is added, do so ¼ cup at a time. Mix until combined.
- Increase the speed to medium and indulge the dough to be worked for 3-4 minutes. This step helps to develop the gluten and strengthens the dough. The dough should still be slightly sticky but easy to handle with lightly oiled hands.
Proof the Dough
- Remove the dough from the stand mixer and place into a lightly oiled bowl. Imbricate with plastic wrap then indulge the dough to rise for well-nigh an hour.
- Once the dough has well-nigh doubled in size, remove it from the trencher and cut it into thirds. Pound the air out of all the loaves and shape them into loose rounds. Place the loaves into separate lightly oiled bowls and imbricate them.
- Allow your loaves to rest for 30-45 minutes, until they have grown nearly double in size.
- Remove your dough balls from their bowls and place them, smooth side down, onto a lightly floured surface. Stretch each dough wittiness out slightly and roll into 3 baguette shapes, well-nigh 8 inches long. Be sure to secure the seam at the marrow of each loaf so they don’t come undone while proofing and baking.
- Place the worked loaves onto a sultry sheet lined with parchment paper, leaving at least a 4 inch gap between the loaves. Imbricate and let the loaves proof until they are double in size. Depending on the temperature of the room they are in this time may vary anywhere from 30 minutes to 1:30. Set a 30 minute timer and trammels the loaves every 15 minutes without your initial timer.
- While the loaves are proofing, preheat the oven to 375 degrees fahrenheit.
Shape and Bake
- Once the loaves are proofed and ready to bake, skim the tops of each loaf with water and sprinkle the rolled oats on top. Torch the loaves for 20-30 minutes. The internal temperature of each loaf should reach 190 degrees fahrenheit.
- Once the loves have finished baking, remove them from the oven and indulge them to tomfool at least 20 minutes surpassing wearing into them.
