Cheesecake Factory’s Brown Bread (Copycat Recipe)

fresh loaves of copycat cheesecake factory brown bread on a wooden serving tray

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Cheesecake Factory’s Brown Bread (Copycat Recipe)

Copycat Cheesecake Factory brown bread is soft, slightly sweet homemade bread with the same signature color, texture and taste as the restaurant favorite. This bread recipe gives you warm, honey-sweetened bread loaves at home so you can enjoy them alongside dinner or anytime you can't stop thinking about that bread basket.

Prep Time25

Cook Time25

Rise Time1 30

Total Time2 20

Course: Appetizer, Bread, Dinner, Side Dish

Cuisine: American, Southern

Servings: loaves

Calories: 666kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

1 ½ cups warm milk
1 .25 oz packet active dry yeast
2 ½ cups bread flour
1 ¾ cups whole wheat flour
2 tablespoons butter
2 tablespoons molasses
2 tablespoons honey
1 tablespoon brown sugar
1 tablespoon cocoa powder
½ teaspoon espresso powder
2 tablespoons cornmeal
Rolled oats to top (optional)

US Customary - Metric

Instructions

In the bowl of a stand mixer, whisk together the warm milk and active dry yeast, allow to sit for 5-10 minutes or until the yeast rises to the top.
1 ½ cups warm milk, 1 .25 oz packet active dry yeast
Add the bread flour, whole wheat flour, butter, molasses, honey, brown sugar, cocoa powder, espresso powder to the bowl.
2 ½ cups bread flour, 1 ¾ cups whole wheat flour, 2 tablespoons butter, 2 tablespoons molasses, 2 tablespoons honey, 1 tablespoon brown sugar, 1 tablespoon cocoa powder, ½ teaspoon espresso powder
Use the dough hook to mix until the dough forms. Knead for 3-5 minutes, or until the dough is smooth and elastic.
Cover and allow to rise until doubled in size, about 1 hour.
Punch down the dough and divide into 4 equal portions. Roll each into a log shape, dip the bottom in cornmeal, and place onto a parchment lined baking sheet. Sprinkle with rolled oats
2 tablespoons cornmeal, Rolled oats
Cover the bread and allow to rise while the oven preheats to 375 F (or for about 30 minutes)
Bake in the preheated oven 23-26 minutes or until puffed and cooked through
Allow to cool before slicing and serving with butter.

Notes

You want the milk to be around 105° degrees. Below 85° and the yeast won't activate. Above 125° to 130° the yeast will die. It should feel warm but not hot on the inside of your wrist, sort of like a baby's bath would feel.
If the yeast doesn't bubble or rise to the top after 10 minutes, start again. If the yeast isn't active or has died the bread won't rise.
You'll know the dough is ready when it is stretchy and pulls away from the sides of the mixer.
You can overproof the dough. If you need to slow the proofing down, you can put it in the refrigerator during the first rise and let it sit, covered, for up to a day. When you are ready to make it, pull the dough out of the fridge and let it come to room temperature for about an hour before you shape it and let it rise again.

Nutrition