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Cheesecake Factory Brown Bread

Soft, slightly sweet brown bread with a chewy crust, made with whole wheat flour, molasses, and oats.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 minute
Course bread
Cuisine American
Servings 3 loaves
Calories 180 kcal

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.

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.
Keyword Baking, Brown Bread