Cheesecake Factory Brown Bread
Make this copycat version of the EPIC Cheesecake Factory brown bread that is loved and devoured by all who dine at this incredible American restaurant. The rich brown color comes from the molasses, honey, whole wheat, espresso, and cocoa powder. These unique ingredients create the tastiest bread that no one can resist!
Servings: 12 people
Ingredients
- 1 ¾ cups whole milk, warm not hot
- 2 tablespoons brown sugar
- 1 pack active 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 bowl of a stand mixer, add the warm milk, brown sugar, and yeast. Stir to combine and allow the yeast to become frothy for about 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 hook attachment, mix on low speed until everything has come together to form the dough, about 2-3 minutes. At this point assess if you want to add additional all purpose flour. If additional flour is added, do so ¼ cup at a time. Mix until combined.
- Increase the speed to medium and allow 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. Cover with plastic wrap then allow the dough to rise for about an hour.
- Once the dough has about doubled in size, remove it from the bowl 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 cover 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 ball out slightly and roll into 3 baguette shapes, about 8 inches long. Be sure to secure the seam at the bottom of each loaf so they don’t come undone while proofing and baking.
- Place the formed loaves onto a baking sheet lined with parchment paper, leaving at least a 4 inch gap between the loaves. Cover 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 check the loaves every 15 minutes after 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, brush the tops of each loaf with water and sprinkle the rolled oats on top. Bake 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 allow them to cool at least 20 minutes before cutting into them.
Nutrition
Serving: 1slice | Calories: 239kcal | Carbohydrates: 43g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 339mg | Potassium: 281mg | Fiber: 3g | Sugar: 15g | Vitamin A: 178IU | Vitamin C: 0.03mg | Calcium: 73mg | Iron: 2mg
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