Our copycat Cheesecake Factory brown bread recipe allows you to eat this delicious, cult-favorite bread warm without leaving the house. All it takes is a few secret ingredients and an oven!
Copycat Cheesecake Factory Brown Bread
Updated on Nov. 21, 2024
The Cheesecake Factory has been serving slices of its famous cheesecakes since 1978. Perhaps just as famous is its iconic Cheesecake Factory brown bread served warm in a basket alongside classic French bread. It’s almost impossible to be in a bad mood once this heavenly bread arrives at the table!
Among the many Cheesecake Factory secrets is what exactly makes their brown bread so magical. We have the answer: a unique blend of ingredients, including a wholesome combination of molasses, honey, cocoa and espresso powder. No wonder we can’t get enough of this tasty Cheesecake Factory bread recipe.
Copycat Cheesecake Factory Brown Bread Ingredients
- Yeast: While several types of yeast exist, you’ll want active dry or instant yeast for this Cheesecake Factory brown bread recipe. If you opt for instant yeast, there’s no need to proof it first in warm water.
- Flour: This hearty brown bread recipe requires two types of flour: bread flour and whole wheat flour.
- Salt: Salt enhances the flavor of the dough, but it also offers structural properties so you can easily shape and bake the bread.
- Water: Water hydrates the dough to make it smooth and elastic. Measure carefully since too much water will make the dough sticky and difficult to shape. Conversely, not having enough water will make the dough dense and tough.
- Molasses: A touch of molasses gives our recipe for Cheesecake Factory brown bread its deep brown color, rich flavor and signature aroma.
- Honey and sugar: A drizzle of honey works with the sugar to sweeten the bread and helps the crust darken and caramelize in the oven.
- Cocoa powder: A small amount of cocoa powder adds a subtle chocolate undertone to the bread’s flavor and contributes to the bread’s rich brown color.
- Espresso powder: As in brownies and chocolate cake, some espresso powder helps enhance the chocolate flavor and intensifies this bread’s intoxicating aroma.
- Cornmeal: Cornmeal is often used on the underside of bread loaves and rolls to prevent them from sticking to the sheet pan while baking.
- Rolled oats: A sprinkling of rolled oats doesn’t do much for flavor but gives these loaves a pleasing appearance and subtle texture in every bite.
Directions
Step 1: Activate the yeast
In the bowl of a stand mixer fitted with a dough hook, combine the yeast, warm water and sugar. Let the mixture sit for five minutes or until foamy.
Editor’s Tip: Warm your water to the proper temperature between 105° and 115°F. Any cooler and the yeast will not fully activate; any warmer and you might kill the yeast.
Step 2: Sift the dry ingredients
Meanwhile, in a separate bowl, sift together the bread flour, whole wheat flour, cocoa powder and salt. Set aside.
Step 3: Mix the dough and knead
To the mixing bowl, add the honey, molasses and espresso powder; stir to combine. Add the sifted ingredients and mix on low speed for two to three minutes. Increase to medium-low speed and knead until the dough is smooth and elastic and begins to pull away from the sides of the bowl, six to eight minutes.
Editor’s Tip: The dough should be slightly tacky but not sticky. If it is sticky, add more bread flour, a tablespoon at a time, and continue to knead until smooth. Kneading dough with a stand mixer is an excellent alternative to elbow grease.
Step 4: Let the dough rise
Transfer the dough to a clean, lightly oiled bowl and cover. Let it rise in a warm place for about 1 hour and 30 minutes or until doubled in size.
Editor’s Tip: There are many ways to proof bread, even in a cold kitchen.
Step 5: Shape the loaves
Place the cornmeal in a shallow dish or tray and set aside. Turn the dough onto a lightly floured surface and divide it into four equal-sized portions. Roll each into a smooth log about 8 inches long, then press the bottom of each loaf into the cornmeal to lightly coat the bottom. Transfer loaves to a parchment-lined baking sheet about 4 inches apart.
Step 6: Let the dough rise again
Gently brush the loaves with water and sprinkle lightly with rolled oats. Cover loosely with a clean towel and let the dough rise in a warm place until doubled, about one hour. Meanwhile, preheat the oven to 350°.
Editor’s Tip: Many factors control how long it takes for bread to rise, including the temperature of your kitchen, the freshness of your yeast, humidity and water temperature. It could take anywhere from one to three hours! The best way to know when the loaves are ready is when the dough looks puffed and springs back when pressed gently with a finger.
Step 7: Bake the loaves
Uncover the loaves and bake for 25 to 35 minutes. Remove and let cool slightly before slicing. Serve warm with pats of butter.
Editor’s Tip: It’s difficult to tell when a dark-colored loaf of bread is done baking. The trick? Tap it. The loaves should sound hollow and look darker around the edges, particularly at the base. You can also use an instant-read thermometer; the loaves should reach an internal temperature of 190°.
Copycat Cheesecake Factory Brown Bread Variations
- Walnut raisin brown bread: This brown bread from The Cheesecake Factory recipe lends itself well to adding sweet and crunchy mix-ins for added flavor and texture. While kneading, work in up to 1/2 cup chopped walnuts and 1/2 cup dried raisins. Pecans or dried cranberries would also be lovely.
- Brown bread rolls: Prefer dinner rolls? Portion and shape the dough into balls that weigh about 60 grams each (put that trusty kitchen scale to work!). Dip the bottom of each dough ball in cornmeal and top with oats. Bake as directed, noting that you’ll likely need to reduce the baking time for these smaller rolls.
How to Store Copycat Cheesecake Factory Brown Bread
Store leftover copycat Cheesecake Factory brown bread at room temperature in a bread box (the best way to store bread), in an airtight food storage container or in tightly wrapped storage wrap. You can keep bread in the refrigerator for a longer shelf life, but it will dry out faster.
How long does copycat Cheesecake Factory brown bread last?
Homemade Cheesecake Factory bread is best the day you bake it, but leftover bread will stay fresh for up to three days.
Can you freeze copycat Cheesecake Factory brown bread?
It’s best to freeze bread uncut and tightly wrapped in storage wrap and/or foil. Uncut loaves can be stored in the freezer for up to three months. To defrost, transfer the bread to the refrigerator to thaw overnight. You can rewarm the loaves in the oven for 5 to 10 minutes at 350°.
Copycat Cheesecake Factory Brown Bread Tips
What else can you do with this copycat Cheesecake Factory brown bread recipe?
Aside from using this copycat Cheesecake Factory bread to make tasty sandwiches or serving it alongside soup, stew or salads, we also love to make brown bread croutons. Cut a loaf into 1/2-inch cubes and toss them with 4 tablespoons melted butter and 1/4 teaspoon coarse salt. Spread the seasoned bread cubes in a single layer on a sheet pan and bake in a 350° oven for 10 to 12 minutes, stirring halfway through to ensure even browning. Transfer the hot croutons to a bowl and toss them with 1/4 cup Parmesan cheese. Spread the croutons back onto the sheet pan and let them cool completely. Toss Cheesecake Factory brown bread croutons in a salad or store them in a covered container for up to two days until ready to serve.
What can you serve with brown bread?
Brown bread comes with every meal at The Cheesecake Factory, so it’s safe to say that you can enjoy this recipe with just about any meal at home too. Serve a few loaves alongside some of our favorite copycat Cheesecake Factory recipes, such as chicken Bellagio and steak Diane. Brown bread is also excellent paired with any homemade soup recipe, as well as the best chili or pasta recipes.
Copycat Cheesecake Factory Brown Bread
Prep Time
40 min
Cook Time
25 min
Yield
4 loaves
Ingredients
- 2-1/4 teaspoons instant or active dry yeast
- 1-1/4 cups water, warmed to 105-115 degrees
- 1 tablespoon sugar
- 2-1/2 cups bread flour
- 1-1/2 cups whole wheat flour
- 1-1/2 tablespoons cocoa powder
- 1 teaspoon salt
- 1/4 cup honey
- 2 tablespoons molasses
- 1 teaspoon instant espresso powder
- 1/4 cup yellow cornmeal, for dusting the bottoms of the loaves
- 1/4 cup old-fashioned oats
- Softened butter, optional
Directions
- In the bowl of a stand mixer fitted with a dough hook, combine yeast, warm water and sugar. Let sit 5 minutes or until foamy. Meanwhile, in a separate bowl, sift together bread flour, whole wheat flour, cocoa powder and salt; set aside.
- To the mixing bowl, add honey, molasses and espresso powder; stir to combine. Add sifted ingredients; blend on low speed 2-3 minutes. Increase speed to medium-low; knead until dough is smooth and elastic and begins to pull away from the sides of the bowl, 6-8 minutes.
- Transfer dough to a clean, lightly oiled bowl; cover. Let rise in a warm place until doubled in size, about 1-1/2 hours.
- Place cornmeal in a shallow dish or tray; set aside. Turn dough onto a lightly floured surface and divide it into 4 equal-sized portions. Roll each into a smooth log about 8-in. long; press each loaf into cornmeal to lightly coat the bottom. Transfer loaves to a parchment-lined baking sheet about 4-in. apart. Gently brush the loaves with water; sprinkle lightly with rolled oats. Cover loosely with a clean towel; let the dough rise in a warm place until doubled, about 1 hour. Meanwhile, preheat oven to 350°.
- Uncover loaves; bake for 25-35 minutes. Remove; let cool slightly. Serve warm with butter if desired.
Nutrition Facts
1 piece: 158 calories, 1g fat (0 saturated fat), 0 cholesterol, 285mg sodium, 34g carbohydrate (7g sugars, 2g fiber), 5g protein.
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If you’ve ever had the honor of eating at The Cheesecake Factory, you know about their addicting, subtly sweet brown bread. This copycat version brings four loaves to your kitchen, so you'll never have to go without. —Lauren Habermehl, Pewaukee, Wisconsin
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