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    Milk and Pop » Recipes » Bread

    Cheesecake Factory Brown Bread

    Published: Nov 24, 2020 · Modified: Sep 11, 2023 by Tatiana Kamakura · 42 Comments · This post may contain affiliate links

    Jump to Recipe Jump to Video Pin it Share

    Cheesecake Factory Brown Bread for breakfast: that’s the dream, right? Make it come true, and spread butter generously through a soft, tender brown bread slice following this easy step-by-step recipe!

    sliced brown honey bread with more loaves in the background

    Why is this bread so good?

    This Cheesecake Factory copycat brown bread is going to become a staple at your home, I just know it! It happened here, and I’m always doubling the recipe, so it lasts more than a couple of days.

    Maybe is the combination of honey and chocolate, the softness of this baguette loaf, its texture with butter, I really don’t know. But this bread is totally addictive.

    Is it good for having with jam? Yes. Butter? Yep. Soups? Oh yeah! And it keeps wonderful for days, if you’re lucky enough and have any left after the first.

    Even if you’re a beginner at baking yeasty bread, I got you! I’ve made a foolproof step by step, talked about every single ingredient and subs, and if you still have doubts after reading everything, watch this recipe’s video.

    And as always, feel free to ask me questions you might still have in the comments!

    What kind of bread is this?

    This is a very soft baguette-shaped bread, with a rich deep flavor and slightly sweet.

    The combination of the ingredients plus molasses and cocoa give this bread a delicious deep taste as well a beautiful brown color. Brown sugar and honey make the loaves lightly sweet as the ones from Cheesecake Factory.

    loaves toped with oats cooling after baked

    Ingredients and Substitutions

    First, let me say you can substitute some ingredients, BUT that will always change the final taste. You’ll still get a delicious loaf, though!

    Sugar. I use brown sugar in this recipe. Light or dark brown sugar can be used, as well as white sugar.

    Yeast. Use instant dry yeast. If using yeast that needs to be proofed, do so by using the water and sugar asked in the recipe, so you won’t add more liquid that needed.

    Bread flour. Use white bread flour. You can substitute for all-purpose flour, but loaves will lose a bit of their structure. They will taste the same.

    Whole wheat flour. One of the ingredients that’s also responsible for flavor, try not to use all-purpose or white bread flour only. Your bread will lack a nutty taste if doing so - but it won’t be bad, if you don’t mind!

    Cocoa powder. Use it unsweetened, natural or Dutch. The latter will give more color to the loaves. Do not use hot cocoa mix!

    Salt. Never forget to add salt to your bread! Salt is one of the ingredients that affect taste and fermentation: too much and you’ll get unedible bread, too little and the dough will rise much more quickly than normal during proofing, resulting in a sticky dough and a more prone to collapse loaf. Use fine sea salt.

    hand holding brown baked bread

    Butter. It helps the bread to achieve the soft, fluffy texture. Also responsible for a richer taste. Use butter, or any vegan butter/margarine for a dairy-free, vegan option.

    Honey. It’s what makes the bread be irresistible, and gives its sweet, sweet taste. You can substitute for maple syrup for a similar taste if you’re baking with vegan ingredients only.

    Molasses. Blackstrap/dark molasses will give a more bitter taste, while mild to light (regular) molasses will add more sugar to the recipe. Molasses is one of the main ingredients responsible for flavor, so try not to skip it! If you opt not to use it, replace with honey or corn syrup, same amount.

    Although some recipes add espresso powder, I choose to leave it out of this brown bread. I didn’t really noticed a huge improvement with it and is not everyone that has espresso powder (or instant coffee to use as a substitute) in their pantry.

    To deepen even more the flavors, I recommend trying a cold overnight fermentation.

    How to make it

    Let’s go through a step by step together so you’ll get it right first time!

    1. Make the dough.
    • Stir together water, honey and molasses.
    • In a large bowl, mix bread and whole wheat flour, salt, sugar, cocoa powder and yeast. Add honey mixture and mix until dough is partially formed. Add butter and knead for 8 to 10 minutes if using a stand mixer, 12 to 15 minutes if doing by hand. When ready, dough will feel tacky, smooth, and will stick to the bottom of the bowl when the mixer stops, but not at your fingers.
    1. First rise. Transfer dough to a clean bowl, cover it with plastic wrap, bee wax wrap or a damp towel and let it rise until it doubles. It will take from 1 to 2 hours. Remember to leave in a warm spot.
    2. Divide dough. After the first rise, deflate dough. Flour the surface you’ll be working on. Divide dough into 4 pieces.
    3. Shape dough. Using your hands or a rolling pin, open each piece in a rectangle (4a). Roll into a cylinder and pinch to close (4b).
    4. Second rise. Place in a lined baking sheet, lightly coating the bottom with cornmeal (if using). Leave space between them as they will double. Top with oats, cover loosely with plastic wrap and let rise for 40 minutes more or until loaves almost double, and look puffy and light.
    5. Baking. Preheat oven to 350°F. Uncover loaves and bake them for 30 to 35 minutes.
    6. Cooling. Let loaves cool for 15 minutes before slicing.
    step by step collage of this recipe

    How to make this bread with overnight proofing

    If you want to leave this dough resting overnight, here is how you shall proceed after step 1.

    • Cover dough and leave it resting in a warm spot for 40 minutes.
    • Place it inside your fridge and leave it fermenting overnight or for up to 24 hours.
    • Leave it at room temperature for 30 minutes before shaping.
    • Proceed to step 3.

    Do not leave the dough resting overnight OUTSIDE your fridge!

    Can I make this recipe using a bread machine?

    Totally! But to get loaves like the ones in the photos, you should use it for mixing and proofing (dough cycle) only.

    Shaping and baking should be done following the direction of this recipe for best result.

    Why my bread is heavy and dense?

    If your bread doesn’t feel light and has a dense texture, one of those things could have gone wrong during the execution:

    • Have you knead enough the dough? It needs to feel smooth in your hands and have at least some windowpane. See the recipe video to check your dough texture.
    • If you’re kneading the dough by hand, do it for at least 12 minutes.
    • Always let the dough rise in a warm spot of your home. If your oven has a proofing function, use it. Cold spots may double the rising time and even inactivate the yeast.
    • Careful to not overproof the dough. Don’t let it rising for more than 2 hours before shaping if you’re not doing it inside your fridge.
    • Check the expiration date of your yeast. Was it open before you used it? If yes, was your yeast stored inside the fridge? Was it open for more than 6 months? I don’t ask for yeast proofing in this recipe it’s made with instant yeast, but proof it if you’re feeling unsure.
    • If you choose to proof your yeast, remember to never use HOT water. Water needs to be lukewarm (baby bottle temperature).
    brown bread loaves baked, the closest one showing its crumb

    Measuring your flour and dry ingredients correctly

    If you’re using cups and forget to measure the dry ingredients in the right way, you’ll add more flour than necessary and the dough will turn out dry.

    Scoop flour into the measuring cup using a spoon, then level it using the back of a knife. Do not scoop directly with the measuring cup, or you’ll get more flour the recipe asks for.

    Storing and freezing

    Store the brown honey loaves in a bread keeper or airtight container, away from sunlight. Do not store inside the fridge. It keeps for 2 to 5 days.

    Gently reheat in the oven or toaster before eating, as this bread is even better when warm.

    For freezing, store in a freezer-safe bag or airtight container. It keeps for up to 3 months. To reheat, leave it at room temperature for 1 hour to thaw, then use your toaster, oven (medium, 5 to 8 minutes) or microwave (40 seconds to 1 minute).

    More bread recipes

    Whole Wheat Rolls
    Best Sandwich Roll
    Homemade Baguette

    📖 Recipe

    cheesecake factory brown bread toped with oats, cooling

    Cheesecake Factory Brown Bread

    Tatiana Kamakura
    Cheesecake Factory’s Honey Wheat Brown Bread for breakfast: that’s the dream, right? Make it come true, and spread butter generously through a soft, tender brown bread slice following this easy step-by-step recipe!
    5 from 120 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 15 minutes mins
    Cook Time 35 minutes mins
    Additional Time 2 hours hrs 10 minutes mins
    Total Time 3 hours hrs
    Course Bread
    Cuisine American
    Servings 4 baguette loaves
    Calories 898 kcal
    Prevent your screen from going dark

    Ingredients
      

    • 1 ¼ cup water 290g
    • ¼ cup honey 85g
    • 2 tablespoon molasses 40g
    • 2 ¼ cup bread flour 306g
    • 1 ¾ cup whole wheat 230g
    • 1 tablespoon brown sugar 12g
    • 1 ½ tablespoon cocoa powder 12g
    • 2 teaspoon instant dry yeast 6g
    • 1 teaspoon salt 6g
    • 3 tablespoon butter softened (45g)
    • oats for dusting top
    • cornmeal for dusting bottom optional

    Instructions
     

    • In a medium bowl, mix lukewarm water, honey and molasses until honey and molasses dissolve.
    • In a large bowl, mix bread and whole wheat flour, salt, sugar, cocoa powder and yeast.
    • Add honey mixture and mix until dough is partially formed.
    • Add butter and knead for 8 to 10 minutes if using a stand mixer, 10 to 15 minutes if doing by hand. When ready, dough will feel tacky, smooth, and will stick to the bottom of the bowl when the mixer stops, but not at your fingers.
    • Transfer dough to a clean bowl, cover it with plastic wrap, bee wax wrap or a damp towel and let it rise until it doubles. It will take from 1 to 2 hours. Remember to leave in a warm spot.
    • After the first rise, deflate dough. Flour the surface you’ll be working on. Divide dough into 4 pieces.
    • Using your hands or a rolling pin, open each piece in a rectangle. Roll into a cylinder and pinch to close.
    • Place in a lined baking sheet, lightly coating the bottom with cornmeal (if using). Leave space between them as they will double. Top with oats, cover loosely with plastic wrap and let rise for 40 minutes more or until loaves almost double, and look puffy and light.
    • Preheat oven to 350°F. Uncover loaves and bake them for 30 to 35 minutes.
    • Let loaves cool for 15 minutes before slicing.

    Video

    Notes

    Measuring your flour and dry ingredients correctly. Scoop flour into the measuring cup using a spoon, then level it using the back of a knife.
    Always let the dough rise in a warm spot of your home. If your oven has a proofing function, use it. Cold spots may double the rising time and even inactivate the yeast.
    Careful to not overproof the dough. Don’t let it rising for more than 2 hours before shaping if you’re not doing it inside your fridge.
    If using a bread machine: use it for mixing and proofing (dough cycle) only. Shaping and baking should be done following the direction of this recipe for best result.

    Nutrition

    Serving: 1gCalories: 898kcalCarbohydrates: 173gProtein: 27gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 5gCholesterol: 23mgSodium: 674mgFiber: 16gSugar: 28g
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Yvonne

      September 14, 2023 at 6:01 am

      5 stars
      This is a fantastic recipe! I made 4 loaves. For last rise of shaped loaves, I sprinkled oats on a parchment lined baking pan, instead of cornmeal. Then placed shaped dough loaves on the oats and sprinkled tops with oats. I press oats on tops so they would “stick”. After loaves rose, baked for 30 mins. My family loves this bread. Thank you so much for this wonderful recipe!

      Reply
      • Milk and Pop

        September 15, 2023 at 9:21 am

        So glad you liked it, Yvonne!
        Cheers!

        Reply
        • Aubrey

          October 27, 2023 at 10:01 am

          Do you think 100g starter could be used instead in this recipe? Obviously there would be much longer rise times. I’m trying to make a brown sourdough like this when we get from an Amish market. My son might be the only toddler in the world who doesn’t like white bread.

          Reply
          • Tatiana Kamakura

            October 27, 2023 at 4:14 pm

            Hi Aubrey,
            I haven't tried sourdough with this recipe yet, but usually 100g is a good start. When I'm trying new recipes with sourdough, I usually start the recipe first thing in the morning and use my oven to proof, just to get it done by the end of the day. BTW, if you prefer this particular bread with a less sour taste (as is not the usual sourdough bread), I would add 1/4 tsp of baking soda to the dough. Let me know how it went, and happy baking! Cheers!

            Reply
    2. Carly

      September 05, 2023 at 11:53 am

      This look amazing, but, I wanted to see if there was a recommendation about a single loaf from this recipe: would it bake off find in a 9x5 pan or would it need a larger Pullman loaf pan?

      Reply
      • Milk and Pop

        October 02, 2023 at 11:23 am

        Hi Carly,

        I've bake this dough in a 9x5 pan with no problem. You might need to bake for 5 minutes more when making a single loaf.
        Happy baking!

        Reply
    3. Elaine

      February 03, 2023 at 10:15 am

      5 stars
      This is a very tasty, soft and addicting! My whole family couldn’t stop eating it.My kids requested to make honey-cinnamon butter with this. Thank you so much for sharing this bread recipe. I will be making again.

      Reply
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    Hello! I'm Tatiana, self-taught baker, coffee lover and food photographer. Here at Milk and Pop, I'll share with you my favorite bread, baking and breakfast recipes.

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