Copycat Cheesecake Factory Brown Bread

On the off chance that you have ever been to the Cheesecake Factory to eat and have scarfed down many bushels of their heavenly nectar wheat bread, at that point you will be eager to find out about my freshest formula — Copycat Cheesecake Factory Honey Wheat Bread.

This is my ALL time most loved bread on earth and having the option to make it from the solace of my own house is great.

It utilizes only a couple of straightforward fixings and before you know it — you will have a colossal group of this bread. The best part? It freezes well so on the off chance that you make a twofold cluster, you can have new bread for quite a long time.

Copycat Cheesecake Factory Brown Bread

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Recipe by jenaroundtheworldCourse: BreakfastCuisine: AmericanDifficulty: Easy


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Copycat Cheesecake Factory Brown Bread If you’ve been to South Florida, you’ve probably visited The Cheesecake Factory.


  • 2 cups all-purpose flour, plus extra for kneading

  • 1 1/2 cups whole wheat flour

  • 2 teaspoons cocoa powder

  • 1 tablespoon granulated sugar

  • 1 1/2 teaspoons salt

  • 2 1/4 teaspoons instant yeast

  • 1 1/4 cups warm water

  • 2 tablespoons butter, melted

  • 1/4 cup molasses

  • 1/4 cup honey

  • rolled oats for topping


  • In a large bowl or in the bowl of a stand mixer, whisk together the flours, cocoa powder, sugar, salt, and yeast. Set aside.
  • In another bowl, stir to combine the warm water, butter, molasses, and honey.
  • Make a well in your dry ingredients and then pout the water mixture in and either mix with a sturdy spoon or using the paddle attachment of a stand mixer. Mix until the dough comes together.
  • Knead the dough by hand or with a stand mixer for about 5 to 8 minutes. If kneading by hand, knead on a heavily floured board, adding just a bit more all-purpose flour as needed.
  • Place the ball of dough into an oiled bowl, cover with plastic wrap and a dishtowel and set aside to rise for 2 hours.
  • Divide the dough into 3 pieces. Roll each piece out into about a 9-inch log. Place the loaves onto a parchment-lined or lightly greased baking sheet.
  • Sprinkle a bit of rolled oats on top of each loaf and lightly score each loaf diagonally, if desired. Cover lightly with plastic wrap and a dishtowel and set aside to rise again for 30 minutes.
  • Preheat your oven to 350 degrees.
  • Bake the loaves for 30 minutes. When done, cool on a wire rack.


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