This Cheesecake Factory brown bread copycat recipe makes the most delicious and tender bread you've ever had. It is soft, savory, and has just the right amount of sweetness! Pair it with some butter, jam, or soup, or just enjoy it by itself.
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I'm not sure what's better about the Cheesecake Factory, the actual cheesecake, or this tender and sweet brown bread. It's definitely the type of bread that we always have to ask for more of every time we visit the restaurant because we just can't get enough!
Well, this homemade version is just as tender, sweet, and addicting as the real thing. Plus, it isn't difficult to make at all.
🥘 Ingredients
You don't need any odd or hard-to-find ingredients, just some common baking items. The cocoa powder and molasses are what makes this bread so unique.
- Warm Water - 1½ cups of warm water that is approximately 120-130°F (48-54°C). This is the ideal water temperature for using with instant yeast.
- Sugar - 1 tablespoon of sugar.
- Instant Yeast - 2¼ teaspoons (or 1 packet) of instant dry yeast.
- Bread Flour - 2 cups of bread flour, spooned and leveled. Depending on the consistency of your dough, you may need more. Learn how to make your own bread flour here.
- Whole Wheat Flour - 1¾ cups of whole wheat flour, spooned and leveled.
- Cocoa Powder - 1 tablespoon of unsweetened cocoa powder.
- Salt - 1 teaspoon of salt.
- Butter - 2 tablespoons of room temperature butter.
- Light Brown Sugar - 1 tablespoon of packed light brown sugar.
- Honey - ¼ cup of honey.
- Molasses - 2 tablespoons of molasses.
- Oats (optional) - ¼ cup of old-fashioned rolled oats for topping the bread, if desired.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Cheesecake Factory Brown Bread
While this may not be a quick bread, it definitely is beginner-friendly. You can make it even if you've never made bread before. You will need a stand mixer, a mixing bowl, your measuring utensils, and some baking sheets.
This recipe makes 6 mini loaves, so you can easily freeze them for later (or share them with friends!)
Prepare The Dough
- Mix the yeast. In a medium-sized mixing bowl, mix together 1½ cups of warm water, 1 tablespoon of sugar, and 2¼ teaspoons of instant yeast. Set aside for 5 minutes to proof (it should be foamy when done).
- Mix the dough. Use the paddle attachment on your stand mixer to mix together 2 cups of bread flour, 1¾ cups of whole wheat flour, 1 tablespoon of unsweetened cocoa powder, and 1 of teaspoon salt. Once combined, add in the yeast mixture, 2 tablespoons of butter, 1 tablespoon of light brown sugar, ¼ cup of honey, and 2 tablespoons of molasses, and mix using medium-low speed until everything is combined. You should have a thick dough that is fairly tacky.
- Knead. Switch the paddle attachment out for the dough hook and then knead on medium speed for about 8-10 minutes. The dough should be tacky but not so sticky that it is sticking to the bowl (or your fingers). If the dough is too sticky, add small increments of bread flour until it reaches the correct tacky consistency.
- Rise. Lightly oil a large bowl and turn the dough out into it. Cover the bowl tightly with plastic wrap and place it into a warm spot to rise for 2 hours (it should double in size).
Portion, Rise, & Bake
- Portion. After the dough has risen, turn the dough out onto a floured work surface and portion it into 6 equal-sized pieces. Form each piece into a small baguette that is approximately 6 inches long and 2 inches wide (*see notes for more information).
- Top with oats. Line a couple of baking sheets with parchment paper and place the loaves onto them, leaving a lot of space in between them. Lightly wet the tops of the loaves with some water and then sprinkle ¼ cup of old-fashioned rolled oats over the top, if desired.
- Second rise. Lightly oil some plastic wrap (so they don't stick) and then very loosely cover the loaves. Set them in a warm spot and let the dough rise again for another 60-90 minutes or until almost doubled in size.
- Bake. Bake in the oven at 350°F (175°C) for 20-30 minutes. The crust will be soft to the touch, and the internal temperature will read 190°F (87°C) when done.
- Serve. Remove the bread from the oven and let it cool for at least 15 minutes before slicing and serving.
This bread has the perfect balance between being sweet and savory. Pair it with some butter, jelly, or savory dishes such as ground beef stew or cream cheese pasta. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- The consistency of your dough can vary based on several factors, such as humidity and temperature. If your dough is too sticky, add more bread flour in small increments until it doesn't stick to the bowl or your fingers.
- To form the mini baguettes, take a piece of dough and shape it into a rectangle that is about 4 inches across. Fold the top a third of the way down (as if you were folding a letter), and then use your fingertips to press the seam into the dough. Then, fold the bottom up to the top and tightly seal it again.
- If using a bread machine, I recommend cutting the recipe in half (as it makes a lot) and only using it for the kneading and rising. However, I would still shape it and bake it in the oven as directed.
- Instant yeast is not the same thing as active dry yeast. Make sure you are using the correct type of yeast and that it isn't expired!
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🥡 Storing
Keep your brown bread stored in an airtight container at room temperature for 2-5 days. You can reheat slices in the toaster if you prefer it to be warm.
Freezing
Once cooled, place your bread into a freezer-safe container and then freeze for up to 3 months. When ready, place it on the counter to thaw for 1 hour and then heat it in your toaster or microwave.
❓ Recipe FAQs
The easiest way to determine if your bread is done proofing is by doing something called the poke test. Simply use your finger to firmly poke the dough. If it immediately bounces back, the dough needs more time to finish rising. If it slowly comes back, leaving a slight indention on your finger, then it is ready to go. However, if it doesn't bounce back at all, then you may have let it rise too long.
You'll want to let your dough rise in a warm spot, ideally between 75-78°F (23-25°C). If your kitchen is already warm, then the counter is fine. However, if it is wintertime or you have the AC going, you might want to find a warmer spot. You can use your turned-off oven (with the light on to warm it up slightly) or let the oven preheat to 200°F (93°C) for 1 minute and then turn it off. You could also place it near a radiator, warm stove, or on top of the fridge.
The bread flour in this recipe helps to create the perfect texture, while whole wheat flour contributes to the flavor. Swapping out the bread flour for all-purpose flour will cause the loaves to lose some of their structure but won't affect the taste. Changing the whole wheat flour for all-purpose flour will make the bread lack a nutty flavor.
🍞 🥐 🥖 Homemade Bread Recipes
- Homemade Flatbread - A yeast-based flatbread that is easy to make and incredibly versatile.
- Oven Garlic Bread - Sliced bread is packed with garlic flavor, perfect for pairing with pasta.
- Rustic Bread - An all-purpose bread with a crisp crust and the ideal amount of chewiness.
- Chocolate Chip Banana Nut Bread - Sweet banana nut bread that is chock full of chocolate chips.
- Whole Wheat Bread - The best homemade bread for making sandwiches.
- Challah Bread - A buttery and somewhat sweet bread that is braided for a beautiful appearance.
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📖 Recipe Card
Cheesecake Factory Brown Bread
Ingredients
- 1½ cups warm water (approximately 120-130°F/48-54°C)
- 1 tablespoon sugar
- 2¼ teaspoon instant yeast
- 2 cups bread flour (spooned and leveled, or more as needed)
- 1¾ cups whole wheat flour (spooned and leveled)
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon salt
- 2 tablespoon butter (room temperature)
- 1 tablespoon light brown sugar (packed)
- ¼ cup honey
- 2 tablespoon molasses
- ¼ cup old-fashioned rolled oats (optional, for topping the bread)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- In a medium-sized mixing bowl, mix together 1½ cups warm water, 1 tablespoon sugar, and 2¼ teaspoon instant yeast. Set aside for 5 minutes to proof (it should be foamy when done).
- Use the paddle attachment on your stand mixer to mix together 2 cups bread flour, 1¾ cups whole wheat flour, 1 tablespoon unsweetened cocoa powder, and 1 teaspoon salt. Once combined, add in the yeast mixture, 2 tablespoon butter, 1 tablespoon light brown sugar, ¼ cup honey, and 2 tablespoon molasses, and mix using medium-low speed until everything is combined. You should have a thick dough that is fairly tacky.
- Switch the paddle attachment out for the dough hook and then knead on medium speed for about 8-10 minutes. The dough should be tacky, but not so sticky that it is sticking to the bowl (or your fingers). If the dough is too sticky, add small increments of bread flour until it reaches the correct tacky consistency.
- Lightly oil a large bowl and turn the dough out into it. Cover the bowl tightly with plastic wrap and place it into a warm spot to rise for 2 hours (it should double in size).
- After the dough has risen, turn the dough out onto a floured work surface and portion it into 6 equal-sized pieces. Form each piece into a small baguette that is approximately 6 inches long and 2 inches wide (*see notes for more information).
- Line a couple of baking sheets with parchment paper and place the loaves onto them, leaving a lot of space in between them. Lightly wet the tops of the loaves with some water and then sprinkle ¼ cup old-fashioned rolled oats over the top, if desired.
- Lightly oil some plastic wrap (so they don't stick) and then very loosely cover the loaves. Set them in a warm spot and let the dough rise again for another 60-90 minutes, or until almost doubled in size.
- Bake in the oven at 350°F (175°C) for 20-30 minutes. The crust will be soft to the touch and the internal temperature will read 190°F (87°C) when done.
- Remove the bread from the oven and let cool for at least 15 minutes before slicing and serving.
Notes
- The consistency of your dough can vary based on several factors, such as humidity and temperature. If your dough is too sticky, add more bread flour in small increments until it doesn't stick to the bowl or your fingers.
- To form the mini baguettes, take a piece of dough and shape it into a rectangle that is about 4 inches across. Fold the top a third of the way down (as if you were folding a letter) and then use your fingertips to press the seam into the dough. Then, fold the bottom up to the top and tightly seal it again.
- If using a bread machine, I recommend cutting the recipe in half (as it makes a lot) and only using it for the kneading and rising. However, I would still shape it and bake it in the oven as directed.
- Instant yeast is not the same thing as active dry yeast. Make sure you are using the correct type of yeast and that it isn't expired!
- To store: Keep your brown bread stored in an airtight container at room temperature for 2-5 days. You can reheat slices in the toaster if you prefer it to be warm.
- To freeze: Once cooled, place your bread into a freezer-safe container and then freeze for up to 3 months. When ready, place it on the counter to thaw for 1 hour and then heat it in your toaster or microwave.
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