Cheesecake Factory Brown Bread
Cheesecake Factory Brown Bread just like at the restaurant. This is my favourite bread recipe, and it's been the most popular recipe on Kitchen Trials since 2015!
From: The Dick Family Cookbook
🥘 Ingredients
- warm water 1½ cups
- sugar 1 tbsp
- instant dry yeast 2¼ tsp
- bread flour 2 cups
- whole wheat flour 1¾ cups
- cocoa powder 1 tbsp
- espresso powder 2 tsp
- salt 1 tsp
- butter 2 tbsp
- honey ¼ cups
- molasses 2 tbsp
- bread flour optional
- cornmeal ¼ cups
- oats
🍳 Cookware
- baking sheet
With the flour - Some days I find that I need to use more flour (probably depending on the weather, or how packed my cups are). the key is to have the dough feel tacky, but NOT sticky - none of it should stick to your fingers when you give it a squeeze. For shaping mini-baguettes: Use your fingertips to pat the dough into a rectangle, about 4" across. Fold the top 1/3 down, like a letter, and press the seam into the dough with your fingertips. You'll see that you're creating some friction at the top, this is good! Fold the bottom up over the top, tightly, and press to seal again. Here's a great video that shows this. Skip to the 1:15 mark for the shaping to start. Note that she's making true mini baguettes, that are more than double the size of these, so she needs to do a lot more folds. These loafs are just fine with only two. Without a stand mixer: Whisk together the bread flour, whole wheat flour, cocoa powder, espresso powder, and salt. Make a well in the center and add the yeast mixture, butter, honey, and molasses. Knead for about 10 minutes until combined. The dough will be fairly thick and a little tacky, but pieces shouldn't stick to your hands. Continue with the recipe at step 4.
Dough
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1In a medium bowl, mix together warm water (105ºF), sugar , and instant dry yeast (1 package). Set aside for 5 minutes to proof (it will become foamy on top).
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2Using the paddle attachment in your stand mixer, whisk together bread flour , whole wheat flour , cocoa powder , espresso powder (or coffee), and salt . Add the yeast mixture, butter (softened), honey , and molasses . Mix on medium-low speed until combined. The dough will be fairly thick and a little tacky.
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3Swap out to the dough hook, and knead on medium speed for 8-10 minutes . This dough is thicker than your standard white bread, so it will be a little tacky, but will not pull or stick to the bottom of the bowl while kneading. If it feels too sticky, like it would stick to your fingers when trying to shape, add a bit more bread flour .
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4Place the dough in a large, lightly oiled bowl and cover tightly with plastic wrap. Let rise in a warm spot for 2 hours , until doubled in size.
Shaping
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1Divide the dough into 6 equal sized pieces, and shape into mini-baguette style logs, roughly 6" long and 2" wide.
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2Place cornmeal on a plate (if using), and set the loafs in it to lightly coat the bottom. Place the loafs on a lined baking sheet with lots of space between them. Lightly wet the top of the loafs with your hand and some water, then sprinkle on a light dusting of oats (for dusting the top of the shaped (not baked) loafs). Spray the tops of the loafs with Pam (to keep the wrap from sticking), then cover VERY loosely with plastic wrap. Set in a warm place and let rise for another 60-90 minutes , until nearly doubled in size again.
Baking
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1Bake in a 350ºF oven for 25-35 minutes . The crust will be soft and squishy to the touch. Bread is cooked when the internal temperature is 190ºF, so feel free to use an instant-read thermometer to check if you're not sure.
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2Let cool for at least 15 minutes before slicing. If baking ahead of time, store tightly wrapped in plastic wrap once completely cooled, for up to 2 days, though it's best eaten the day baked. Gently warm in the oven before serving.