Cheesecake Factory Brown Bread
Updated
Updated
This copycat recipe is my go-to for recreating everything I love about Cheesecake Factory’s famous brown bread—the rich, slightly sweet flavor, signature deep brown color, and soft, light texture. I use cocoa powder, molasses, and honey to get it just right, and the end result tastes just like the warm basket they bring to your table at the restaurant.
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Easy Copycat Cheesecake Factory Brown Bread Recipe
If you’ve ever been to Cheesecake Factory, you’ve likely fallen in love with the brown bread they serve at the beginning of your meal. I know I have! And now, I make that delicious bread at home in just a few simple steps.
Chocolate and coffee in bread might sound like I’m heading straight into dessert territory—but trust me, I’m not. These are two ingredients in this Cheesecake Factory brown bread recipe that add both flavor and color. Don’t worry—the bread doesn’t taste like chocolate OR coffee, though it does have a unique richness to it.
Helpful Tips
- Use warm, not hot or cold water. The water for the starter should be between 105–110 degrees Fahrenheit to activate the yeast properly. This step is crucial for a good rise in the bread.
- Allow the dough to rise until it doubles in size. This is important during both the initial rise and the second rise after shaping the loaves. This gives the bread a light and airy texture.
- Substitute bread flour for all-purpose flour. Bread flour absorbs more water during the mixing and kneading process, so adjust the water accordingly. Since bread flour has a higher protein content, it will result in a slightly chewier texture.
- Knead the dough by hand. It should take 15–20 minutes to knead on a floured surface until the dough is smooth and elastic.
- Testing for doneness. The loaves are done when they have a golden-brown crust and sound hollow when tapped on the bottom. Use a toothpick or skewer; if it comes out clean when inserted into the center, the bread is fully baked.
Cheesecake Factory Brown Bread
Ingredients
- 1½ cups warm water, (105-110°F)
- 2 tbsp brown sugar
- 1 packet active dry yeast
- 3 tbsp molasses
- 2 tbsp honey
- 1½ tsp instant coffee powder
- 2 tbsp unsalted butter, melted
- 2 cups whole wheat flour
- 2¼ cups all-purpose flour, spooned and leveled
- ¼ cup unsweetened cocoa powder
- 1 tsp salt
- cornmeal, (for dusting)
- ¼ cup water
- ¼ cup rolled oats
- ¼ cup softened butter, (for serving)
Instructions
- In the bowl of a stand mixer, combine warm water, brown sugar, and active dry yeast. Allow it to sit for 5-10 minutes until frothy.
- Stir in the molasses, honey, instant coffee powder, and unsalted butter to the yeast mixture.
- In a medium bowl, whisk wheat flour, all-purpose flour, cocoa powder, and salt. Add this flour mixture to the yeast mixture.
- Use the dough hook attachment to knead the mixture on low speed until well combined. Increase the speed to medium and knead the dough for 6-8 minutes until it becomes smooth and elastic.
- Transfer the dough to a greased bowl, cover it with a kitchen towel or plastic wrap, and let it rise in a warm place for 2 hours or until it doubles in size.
- Punch down the risen dough and divide it into two equal portions.
- Form each portion into a log, and then shape them into baguette-style loaves. Place them on a baking sheet dusted with cornmeal.
- Gently brush the tops of the loaves with water and sprinkle rolled oats on them for a textured coating. Cover the loaves with a kitchen towel and let them rise for another 40-45 minutes.
- Preheat your oven to 350°F.
- Bake the loaves in the preheated oven for 25-30 minutes or until they sound hollow when tapped on the bottom.
- Allow the loaves to cool on a wire rack before slicing. Serve with softened butter and enjoy.
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How To Make Cheesecake Factory Brown Bread Step by Step
Gather your ingredients.
Prepare the yeast: In the bowl of a stand mixer, combine 1½ cups warm water, 2 tbsp brown sugar, and 1 packet active dry yeast. Let the mixture sit for 5-10 minutes until it blooms.
Make the dough: Add 3 tbsp molasses, 2 tbsp honey, 1½ tsp instant coffee powder, and 2 tbsp butter to the yeast mixture.
In a separate bowl, combine 2 cups whole wheat flour, 2¼ cups all-purpose flour, ¼ cup cocoa powder, and 1 tsp salt.
Add the flour mixture to the yeast mixture. Use the dough hook to knead on low speed until well combined.
Knead the dough: Increase the speed of the mixer to medium. Knead the dough for 6-8 minutes, until it becomes smooth and elastic.
Let rise: Transfer the dough to a greased bowl, cover, and let rise for 2 hours, until it doubles in size.
Shape the loaves: Punch the dough down and divide it into two. Shape each dough into a log, then into baguette-style loaves. Place the loaves on a baking sheet brushed with cornmeal.
Let rise again: Brush the tops of the loaves with ¼ cup water and sprinkle with ¼ cup oats. Cover and let rise again for another 40-45 minutes.
Bake: Bake both loaves for 25-30 minutes. Cool before slicing and enjoy.
Serving Suggestions
I like to eat this brown bread at room temperature or slightly warm, with softened butter. I find it also tastes great with this sweet and delicious bourbon honey butter, a dab of cinnamon butter or even smeared with herb butter.
How to Store
Store the brown bread, whole or sliced, in an airtight container or wrap it tightly in plastic wrap and again in foil at room temperature for 2-3 days. You can also refrigerate this bread for up to 1 week or freeze it for up to 3 months, stored in a freezer-safe bag.
Can I use instant espresso powder in place of the instant coffee powder?
Thanks :-)
Yes, absolutely! Instant espresso powder works perfectly in place of instant coffee powder. You can use the same amount, it’ll just give a slightly richer flavor, which is delicious
Very good. I decreased the coffee a bit and let it rise a bit longer than specified.
Hi Madhumita,
Is there any way to make this gluten free? Thank you
Hello Janis – Make the following changes, keeping in mind that gluten free substitutes will have different results as regular flour and alter the texture some.
Whole Wheat Flour (2 cups)- Replace with 1 1/2 (1.5) cups gluten-free oat flour
All-Purpose Flour (2 1/4 cups)- Replace with 2 1/4 cups gluten-free all-purpose flour
Cornmeal (for dusting) – is naturally gluten-free, but check for cross-contamination, better to buy a product mentioned “gluten-free”
Rolled oats – Check for gluten-free labels.