The Cheesecake Factory is famous for its decadent desserts and hearty meals, but if there’s one thing that steals the show before you even glance at the menu, it’s the brown bread.
Delivered warm to your table in a basket alongside its lighter counterpart, the brown bread is the star of any Cheesecake Factory dining experience.
Its subtly sweet flavor, soft texture, and nutty aroma make it an instant classic and a comforting prelude to the indulgent meal ahead.
Cheesecake Factory brown bread is the perfect companion to any meal. It’s easy to make and will transform a standard dish into something extraordinary.
We’ve all been there: you’re at the Cheesecake Factory, and can’t decide between ordering the famous cheesecake or their warm, delicious Brown Bread. Does this sound like you?
Well if it does, you’re not alone! A recent survey of restaurant-goers found that the infamous Brown Bread is the single favorite item at The Cheesecake Factory.
What is Cheesecake Factory Brown Bread?
Cheesecake Factory brown bread is a sweet, nutty-flavored and slightly chewy bread that is full of delicious flavor. The texture is soft and slightly chewy.
This bread is delicious served with butter or cream cheese for a great breakfast or snack.
Ingredients
- Water
- Honey
- Molasses
- Brown sugar
- Active dry yeast
- Bread flour
- Whole wheat flour
- Unsweetened cocoa powder
- Salt
- Butter
- Old-fashioned oats
How to make Cheesecake Factory Brown Bread
In the bowl of a stand mixer, mix together the warm water, honey, molasses, and brown sugar. Sprinkle the yeast on top and let it sit for five minutes until foamy.
In a second large bowl, mix together 2 cups of the bread flour, 1 cup of the whole wheat flour, cocoa powder, and salt.
Add the flour mixture and melted butter to the liquid mixture. Stir with dough hook until dough is formed. Slowly add more bread flour and whole wheat flour a couple of tablespoons at a time until a nice elastic dough is formed. The dough should be slightly sticky, not dry.
Knead for 6-8 minutes.
The dough will be silky, springy, and just tacky enough to handle when it’s ready to use.
Lightly coat a bowl with oil and add the dough. Then, cover the bowl with a towel and leave it in a warm spot until it doubles in size, usually within 1-2 hours.
Shape the dough into two equal pieces and roll each one out to create a 7-8″ long loaf. Make sure to punch down the dough on a lightly floured surface first to ensure it’s easy to work with and won’t stick to the surface. A knife or bench scraper can help you cut the dough into even portions.
Preheat your oven to 350°F while the dough rises. Then, when the dough has doubled in size, bake for 30-35 minutes, taking care to rotate the pan midway through. Let the freshly-baked cake cool slightly before cutting – this will ensure perfect slices every time. Serve it as is or with a touch of salted butter for a delicious burst of flavor. It’s even more irresistible the next day!
Tools For This Recipe
(Amazon affiliate links)- These are the tools I use when making this recipe!
- KitchenAid Standmixer – This mixer is dependable and versatile and will handle all your baking needs effortlessly.
- KitchenAid Glass Mixing Bowl – This is my favorite KitchenAid bowl when I make any kind of batter because of the easy pour spout.
- Wilton Baking Sheets – These pans are designed to distribute heat evenly and deliver perfect results every time, plus they’re healthy non-stick.
More Delicious Recipes To Try
Maid-Rite Sandwiches – Copycat
Cheesecake Factory Brown Bread
Ingredients
- 1 cup warm water
- 1 cup honey
- 2 tablespoons molasses
- 1 tablespoon brown sugar
- 2 teaspoons active dry yeast
- 2 cups bread flour
- 1 cup whole wheat flour
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon salt
- 3 tablespoons salted butter melted
Instructions
- In the bowl of a stand mixer, mix together the warm water, honey, molasses, and brown sugar. Sprinkle the yeast on top and let it sit for five minutes until foamy.
- In a second large bowl, mix together 2 cups of the bread flour, 1 cup of the whole wheat flour, cocoa powder, and salt.
- Add the flour mixture and melted butter to the liquid mixture. Stir with dough hook until dough is formed. Slowly add more bread flour and whole wheat flour a couple of tablespoons at a time until a nice elastic dough is formed. The dough should be slightly sticky, not dry.
- Knead for 6-8 minutes.
- The dough will be silky, springy, and just tacky enough to handle when it’s ready to use.
- Lightly coat a bowl with oil and add the dough. Then, cover the bowl with a towel and leave it in a warm spot until it doubles in size, usually within 1-2 hours.
- Shape the dough into two equal pieces and roll each one out to create a 7-8″ long loaf. Make sure to punch down the dough on a lightly floured surface first to ensure it’s easy to work with and won’t stick to the surface. A knife or bench scraper can help you cut the dough into even portions.
- Preheat your oven to 350°F while the dough rises. Then, when the dough has doubled in size, bake for 30-35 minutes, taking care to rotate the pan midway through. Let the freshly-baked cake cool slightly before cutting – this will ensure perfect slices every time. Serve it as is or with a touch of salted butter for a delicious burst of flavor. It’s even more irresistible the next day!
