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!
¼cupold-fashioned rolled oats(optional, for topping the bread)
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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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