Bread Brown – Easy Cheesecake Factory Copycat

This Cheesecake Factory Bread Brown is that soft, slightly sweet loaf they serve before your meal — now you can make it at home. It’s got honey, molasses, and cocoa for that signature flavor, and it’s actually pretty chill to bake. Great with butter, or for sandwiches if you don’t eat it all warm.

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Quick Summary

• Prep time: 10 mins
• Cook time: 30 mins
• Flavor: slightly sweet, rich, a lil nutty
• Great for: cozy dinners, brunch boards, freezer-stocking

Why I Like This Recipe

Honestly, I just wanted that Cheesecake Factory bread without… going to Cheesecake Factory. Didn’t expect it to come out this close. Made it once for dinner rolls and ended up using the leftovers for breakfast toast the next day. Might’ve liked it even better that way.

Ingredients

• 1¼ cup warm water
• 2¼ tsp instant dry yeast
• 1 tsp sugar
• 1¾ cups bread flour (plus up to ¼ cup more if needed)
• 1¾ cup whole wheat flour
• 1 tbsp brown sugar
• 1½ tbsp cocoa powder
• 1 tsp salt
• 3 tbsp canola oil
• ¼ cup honey
• 3 tbsp molasses
• ½ tbsp white cornmeal (for tray)
• Oats for garnish

How To Make Bread Brown

1. Activate the yeast: Mix warm water, yeast, and sugar. Let it sit 3–5 mins till it gets foamy. If it doesn’t foam, the yeast might be dead. Try again.
2. Mix dry stuff: In a big bowl, whisk flours, brown sugar, cocoa, and salt.
3. Add the wet stuff: Pour in your foamy yeast mix, oil, honey, and molasses. Mix until it turns into dough.
4. Knead it: Use a mixer with a dough hook (5 mins) or by hand (10–12 mins). Dough should be smooth, not sticky. Add flour 1 tbsp at a time if it clings too much.
5. First rise: Form it into a ball. Spray lightly with oil, cover it, and let it rise in a warm spot for 1–1½ hours. Should double in size.
6. Shape the loaves: Punch down the dough, split it into 4, and shape into logs — about 8–9 inches each.
7. Prep the pan: Line a baking sheet with parchment. Sprinkle cornmeal on it. Place dough logs seam-side down. Score the tops a few times.
8. Second rise: Brush the tops with warm water, sprinkle oats, loosely cover, and let rise again for 30–40 mins.
9. Bake with steam: Preheat oven to 175°C. Place a tray on the bottom rack. Once hot, toss in a few ice cubes right before baking to make steam. Place bread on the middle rack and bake for 25–30 mins.
10. Cool and serve: Let the loaves rest on a wire rack. Eat warm with butter. Or slice and toast. Or don’t wait and eat it standing by the stove.

Tips for Success

• Water should feel warm, not hot. Like a bath, not a burn.
• Don’t skip the cocoa — it’s what gives the bread that classic dark color.
• Let it rise somewhere warm. Oven (turned off) works great.
• Steam makes the crust. Ice cubes in a hot tray = bakery vibes.
• Dough should be soft but not wet. Add flour slowly if needed.

Storage and Reheating

• Fridge: Wrap once cooled and store up to 4 days.
• Freezer: Wrap loaves individually in foil or freezer bags. Good for 2 months.
• To reheat: Wrap in foil and warm in oven or air fryer at 150°C (300°F) for 5 minutes. Still soft and cozy.

Frequently Asked Questions

• Do I have to use whole wheat flour?
  Yeah. It’s kind of the whole thing. If you swap it, it won’t taste like the Cheesecake Factory version.
• Can I make one big loaf instead of 4?
  Technically, yes. But it changes the bake time and texture — small loaves work better here.
• What if I don’t have molasses?
  You can use more honey, but the flavor and color won’t be the same. Molasses gives it depth.
• How do I know it’s done baking?
  Tap the bottom — it should sound kinda hollow. Also, the tops should be nicely browned.
• Can I knead it by hand?
  For sure. Takes a little longer but works just fine. Throw on a playlist or something.

Common Mistakes and How to Dodge Them

• Using water that’s too hot: Yeast is alive. Kill it with heat and nothing will rise. Just warm water, like you’d bathe a baby in.
• Skipping the second rise: Don’t rush it. That last rise makes the bread puff and hold its shape when it bakes.
• Forgetting the steam tray: This one matters. The steam helps the crust stay soft and chewy. No steam = sad crust.
• Adding too much flour: It’s okay if the dough is a little tacky. Dry dough makes dry bread. Add flour slowly — don’t dump a bunch in.
• Cutting into it too soon: I know it smells good. But let it cool at least a few minutes or the inside might turn gummy.

Nutrition Facts (Per Serving)

• Calories: 300 kcal
• Total Fat: 7g
• Saturated Fat: 0.7g
• Cholesterol: 0mg
• Sodium: 250mg
• Potassium: 220mg
• Total Carbohydrate: 55g
• Dietary Fiber: 5g
• Sugars: 12g
• Protein: 7g

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