Cheesecake Factory Brown Bread
Soft, slightly sweet brown bread with a chewy crust, made with whole wheat flour, molasses, and oats.
Equipment
- Stand Mixer
- Mixing Bowls
- Baking Sheet
- Plastic Wrap
Ingredients
- 1 ¾ cups whole milk warm (not hot)
- 2 tablespoons brown sugar
- 1 pack active dry yeast (2 ¼ teaspoons)
- ¼ cup molasses
- ¼ cup honey
- ¼ cup butter softened
- 2 cups whole wheat flour
- 1 ½ cups all-purpose flour plus more if needed
- 1 tablespoon instant coffee powder
- 1 tablespoon unsweetened cocoa powder
- 1 ½ teaspoons salt
- ¼ cup rolled oats for topping
Instructions
- In the bowl of a stand mixer, add warm whole milk, brown sugar, and active dry yeast. Stir gently and let sit for 5 minutes until frothy.
- Add molasses, honey, softened butter, both flours, coffee powder, cocoa powder, and salt to the bowl. Mix on low speed until a shaggy dough forms.
- Increase to medium speed and knead for 3-4 minutes until the dough is slightly sticky but manageable.
- Transfer the dough to a greased bowl, cover with plastic wrap, and let rise for 1 hour or until doubled in size.
- Divide the dough into three equal portions, shape each into a loose round, and place in separate greased bowls to rest for 30-45 minutes.
- Shape each round into an 8-inch baguette and place on a parchment-lined baking sheet. Cover and let proof until doubled in size.
- Preheat oven to 375°F. Brush the tops with water and sprinkle with rolled oats.
- Bake for 20-30 minutes until the internal temperature reaches 190°F. Let cool for at least 20 minutes before slicing.
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Notes
Store cooled bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.