Cheesecake Factory Brown Bread Recipe

This Cheesecake Factory Brown Bread is a sweet and hearty recipe, which calls for rich molasses and a hint of cocoa powder. It’s a restaurant-style baguette, ready in about 2 hours and 30 minutes.

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Cheesecake Factory Brown Bread Ingredients

• 1 ½ cups warm water (110°F)
• 1 tbsp granulated sugar (for the yeast)
• 2 ¼ tsp instant dry yeast (1 packet)
• 2 cups bread flour
• 1 ¾ cups whole wheat flour
• 1 tbsp unsweetened cocoa powder (for color)
• 1 tsp espresso powder (optional, enhances color)
• 2 tbsp butter, softened
• ⅓ cup honey
• ¼ cup molasses
• 1 tsp salt
• ¼ cup rolled oats (for topping)
• Water or egg white (for brushing)

How To Make Cheesecake Factory Brown Bread

1. Activate the yeast: In the bowl of a stand mixer, combine the warm water, granulated sugar, and instant yeast. Let it sit for 5–10 minutes until the mixture becomes foamy and frothy.
2. Combine dry ingredients: In a separate medium bowl, whisk together the bread flour, whole wheat flour, cocoa powder, espresso powder (if using), and salt.
3. Mix the dough: Add the softened butter, honey, and molasses to the yeast mixture. Start the mixer on low speed and gradually add the dry ingredients. Mix until a shaggy dough forms.
4. Knead the dough: Switch to medium speed and knead with the dough hook for 8–10 minutes. The dough should be smooth, elastic, and slightly tacky but not sticking to the sides of the bowl. If it is too sticky, add 1 tablespoon of flour at a time.
5. First rise: Lightly grease a large bowl with oil. Place the dough inside, turning it once to coat. Cover with plastic wrap or a warm towel and let it rise in a warm, draft-free place for 1 to 1.5 hours, or until doubled in size.
6. Shape the loaves: Punch down the risen dough gently. Divide the dough into 2 equal portions (for large baguettes) or 4 portions (for individual mini loaves). Roll each portion into a log shape about 8-10 inches long.
7. Second rise: Place the shaped loaves on a baking sheet lined with parchment paper (or cornmeal). Cover loosely with greased plastic wrap and let rise again for 30–45 minutes until puffy.
8. Top and bake: Preheat the oven to 375°F (190°C). Brush the top of each loaf lightly with water or beaten egg white. Sprinkle the rolled oats generously over the tops. Bake for 20–25 minutes until the bread sounds hollow when tapped.
9. Cool: Remove the bread from the oven and let it cool on a wire rack for at least 20 minutes before slicing to prevent the texture from becoming gummy.

Recipe Tips

• The secret to the color: The deep brown color comes from the combination of molasses, cocoa powder, and espresso powder. Do not worry—the bread does not taste like chocolate or coffee; these ingredients simply provide depth and color.
• Flour blend: Using a mix of bread flour and whole wheat flour is essential. Bread flour provides the chewiness, while whole wheat flour provides the nutty, hearty flavor characteristic of this bread.
• Molasses matters: Do not substitute the molasses. It provides a distinct, robust sweetness that honey or brown sugar alone cannot replicate.
• Serving warm: This bread is best served slightly warm with salted whipped butter, just like in the restaurant.

What To Serve With Cheesecake Factory Brown Bread

This bread is a versatile side dish that complements rich meals.

• Chicken Madeira: A Cheesecake Factory classic pairing.
• Creamy Pasta: Soaks up Alfredo or vodka sauce.
• Hearty Salads: Serve alongside a Caesar or Cobb salad.
• Salted Butter: The simplest and best way to enjoy it.

How To Store Cheesecake Factory Brown Bread

• Store: Keep cooled bread in a plastic bag at room temperature for up to 3 days.
• Freeze: Wrap the loaves tightly in foil and place in a freezer bag. Freeze for up to 3 months.
• Reheat: Thaw at room temperature, then warm in a 350°F oven for 5–10 minutes to crisp the crust.

Cheesecake Factory Brown Bread Nutrition Facts

• Calories: 180kcal
• Protein: 6g
• Carbohydrates: 36g
• Fat: 2.5g
• Saturates: 1g
• Sugar: 9g
• Salt: 0.4g

Nutrition information is estimated per thick slice (based on 12 slices).

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