Can I make this bread without a stand mixer?

Yes, absolutely! You can mix the ingredients with a wooden spoon and then knead by hand on a floured surface for about 10-12 minutes until smooth and elastic. It's more work but delivers the same delicious results.

Why does my bread need to be scored before baking?

Scoring (making shallow cuts across the top) serves an important purpose - it creates a weak point that allows the bread to expand in a controlled way during baking. Without scoring, your bread might burst unpredictably or not rise as well.

Can I substitute regular molasses with blackstrap molasses?

I wouldn't recommend it. Blackstrap molasses has a much stronger, more bitter flavor than regular molasses. The regular variety gives that perfect subtle sweetness that makes this bread authentic.

My dough isn't rising much. What went wrong?

Several factors could be at work: your yeast might be old, the water might have been too hot and killed the yeast, or your kitchen might be too cold. For the next batch, check your yeast's expiration date, use a thermometer for water temperature, and find a warmer spot for rising - like near a preheating oven or in direct sunlight.

Copycat Cheesecake Factory Brown Bread Recipe

Name: Copycat Cheesecake Factory Brown Bread Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 2 ½ cups warm water (105-110°F); 2 ½ teaspoons active dry yeast; 2 tablespoons granulated sugar; ¼ cup honey; ¼ cup molasses; ¼ cup unsalted butter, melted and cooled; 3 cups whole wheat flour; 3 tablespoons cocoa powder; 2 teaspoons instant coffee powder; 1 teaspoon fine sea salt; 3-4 cups bread flour; Cooking spray; Cornmeal or rolled oats, for dusting

That unmistakable deep brown, slightly sweet bread you can’t stop eating at The Cheesecake Factory can now be part of your home dining experience! This copycat recipe delivers those same tender, earthy flavors with a touch of cocoa and coffee that makes the original so irresistible. With just a bit of mixing and waiting time, you’ll have four beautiful loaves of restaurant-quality bread ready to impress family and friends – no reservation needed!

Why You’ll Love This Recipe

Restaurant Quality at Home: Create that exact same delicious Cheesecake Factory brown bread experience in your own kitchen! The taste and texture are spot-on.
Impressive Yet Simple: While this bread looks like it came from a professional bakery, the recipe is straightforward enough for even novice bakers.
Versatile: These loaves work for everything from dinner parties to everyday meals. They’re perfect for sopping up soup, making sandwiches, or simply enjoying with butter.
Economical: Making four loaves at once saves money compared to store-bought specialty bread, and they freeze beautifully for future meals.

Ingredients You’ll Need

Warm Water: Acts as the base that activates the yeast. The temperature is crucial here – too hot kills the yeast, too cold won’t activate it.
Active Dry Yeast: The magical ingredient that makes your bread rise. Make sure yours is fresh for best results.
Granulated Sugar: Feeds the yeast and adds a hint of sweetness to balance the earthy flavors.
Whole Wheat Flour: Provides that hearty texture and nutty flavor that makes this bread special. Don’t substitute with white flour here.
Cocoa Powder: Gives the bread its distinctive dark color and subtle chocolate undertones – not enough to taste chocolatey, just enough for depth.
Instant Coffee Powder: Another secret flavor enhancer that deepens the rich color and adds complexity without making the bread taste like coffee.
Sea Salt: Balances all the flavors and strengthens the gluten structure.
Honey: Adds moisture and natural sweetness that makes this bread irresistible.
Molasses: The key to that distinctive Cheesecake Factory flavor and color – don’t skip this!
Unsalted Butter: Adds richness and helps create that tender crumb.
Bread Flour: Has higher protein content than all-purpose, giving your bread that perfect chewy texture.
Cornmeal or Rolled Oats: For that authentic topping that adds texture and visual appeal. Oats are more like the restaurant version.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to make this recipe your own? Try these delicious twists:

Seeds and Grains: Add 2-3 tablespoons of sunflower seeds, flax seeds, or a multi-grain mix into the dough for extra texture and nutrition.
Honey Butter Spread: Serve with homemade honey butter (mix equal parts softened butter and honey) for an elevated experience.
Garlic Herb Version: Add 2 teaspoons of garlic powder and 1 tablespoon of Italian herbs to the dry ingredients for a savory twist.
Mini Rolls: Instead of baguettes, shape into dinner rolls for individual servings – just reduce the baking time to about 15 minutes.

How to Make Copycat Cheesecake Factory Brown Bread

Step 1: Activate the Yeast

Combine warm water (105-110°F), yeast, and sugar in your stand mixer bowl with the hook attachment. Stir a few times and let it sit for 5 minutes until it gets bubbly and foamy. While waiting, whisk together the whole wheat flour, cocoa powder, coffee powder, and salt in a separate bowl.

Step 2: Mix the Wet and Dry Ingredients

Once your yeast mixture is bubbly (which confirms your yeast is alive and working), add the honey, molasses, and melted butter. Stir to combine these sweet elements. Add your dry ingredient mixture and stir until incorporated, scraping down the sides as needed.

Step 3: Add Bread Flour and Knead

Start by adding 2½ cups of bread flour and mix until combined. With the mixer on low speed, gradually add more bread flour until the dough pulls away from the sides of the bowl. Turn up to medium-high speed and knead for 6-7 minutes. The dough should feel smooth and elastic, with just a slight tackiness.

Step 4: First Rise

Transfer your dough to a large greased bowl, spray the top lightly with cooking spray too, and cover with plastic wrap or a clean kitchen towel. Let it rise in a warm spot until doubled in size, which takes between 45-90 minutes depending on your kitchen temperature.

Step 5: Shape the Loaves

Punch down the risen dough and divide it into four equal portions on a lightly floured surface. Roll each portion into a long log shape, similar to a baguette. Place them in a baguette pan, spray the tops with cooking spray, and sprinkle with either cornmeal or rolled oats, gently pressing to help them stick.

Step 6: Second Rise and Bake

Cover the shaped loaves and let them rise again for about 30 minutes until nearly doubled in size. Meanwhile, preheat your oven to 375°F. Score the tops of your loaves with a sharp knife (this helps them expand properly), then bake for 20-25 minutes until the crust is firm and the internal temperature reaches 200-210°F.

Pro Tips for Making the Recipe

Temperature Matters: Use a kitchen thermometer for both the water (105-110°F) and to check when the bread is done (200-210°F internal temperature).
Flour Flexibility: The amount of bread flour needed varies with humidity levels. On humid days, you’ll need more; on dry days, less. Add it gradually until you reach that slightly tacky but not sticky consistency.
Don’t Rush the Rise: Proper rising develops flavor and texture. If your kitchen is cold, place the dough in a turned-off oven with just the light on for a warm environment.
Score with Confidence: Use a very sharp knife or razor to make quick, decisive cuts about ¼-inch deep across the top of each loaf just before baking.
Steam for Crust: For an even better crust, place a metal pan with a few ice cubes on the bottom rack of your oven during preheating and the first 5 minutes of baking.

How to Serve

This versatile bread works beautifully in so many ways:

As an Appetizer

Serve warm slices with salted or honey butter, just like at The Cheesecake Factory. It’s an impressive starter for dinner parties.

With Meals

Pairs wonderfully with soups, stews, and salads. The slight sweetness makes it especially good with tomato-based soups or hearty chilis.

For Sandwiches

Once cooled, slice lengthwise for unforgettable sandwiches. It’s particularly wonderful with turkey, avocado, and a touch of cranberry sauce.

Breakfast Option

Lightly toast and spread with cream cheese or your favorite jam for a delightful morning treat.

Make Ahead and Storage

Storing Leftovers

Store completely cooled bread in an airtight bag or container at room temperature for up to 3 days. The crust will soften slightly, but the flavor remains delicious.

Freezing

These loaves freeze beautifully! Wrap each cooled loaf tightly in plastic wrap, then in aluminum foil or place in a freezer bag. Freeze for up to 3 months.

Reheating

For that fresh-baked experience, thaw frozen bread at room temperature, then warm in a 350°F oven for 5-10 minutes. Alternatively, slice before freezing for the ability to toast individual pieces straight from frozen.

FAQs

Can I make this bread without a stand mixer?

Yes, absolutely! You can mix the ingredients with a wooden spoon and then knead by hand on a floured surface for about 10-12 minutes until smooth and elastic. It’s more work but delivers the same delicious results.
Why does my bread need to be scored before baking?

Scoring (making shallow cuts across the top) serves an important purpose – it creates a weak point that allows the bread to expand in a controlled way during baking. Without scoring, your bread might burst unpredictably or not rise as well.
Can I substitute regular molasses with blackstrap molasses?

I wouldn’t recommend it. Blackstrap molasses has a much stronger, more bitter flavor than regular molasses. The regular variety gives that perfect subtle sweetness that makes this bread authentic.
My dough isn’t rising much. What went wrong?

Several factors could be at work: your yeast might be old, the water might have been too hot and killed the yeast, or your kitchen might be too cold. For the next batch, check your yeast’s expiration date, use a thermometer for water temperature, and find a warmer spot for rising – like near a preheating oven or in direct sunlight.

Final Thoughts

This Copycat Cheesecake Factory Brown Bread brings a beloved restaurant experience right to your table. There’s something deeply satisfying about pulling these beautiful dark loaves from your own oven, filling your kitchen with that incredible aroma. Whether you’re serving it alongside a special meal or simply enjoying a slice with butter, this bread never fails to impress. Give yourself the gift of this baking adventure – the process is almost as rewarding as the first delicious bite!

Copycat Cheesecake Factory Brown Bread Recipe

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Author: Lisa
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 1 hour 35 minutes
Yield: 4 loaves 1x
Category: Bread
Method: Baking
Cuisine: American

Print Recipe

Description

This Copycat Cheesecake Factory Brown Bread recipe is a delightful recreation of the famous slightly sweet, hearty brown bread served at the restaurant. It’s perfect for bread lovers and ideal for dining tables at any occasion. Whether enjoyed plain, with butter, or toasted, this bread will bring gourmet quality to your meals.

Instructions

Activate the Yeast
In the bowl of a stand mixer equipped with a hook attachment, combine the warm water, yeast, and sugar. Stir to mix and let it rest for 5 minutes until the mixture becomes bubbly. In the meantime, mix the whole wheat flour, cocoa powder, coffee powder, and salt in a separate bowl and set aside.
Combine Wet and Dry Ingredients
Once the yeast is activated and bubbly, add honey, molasses, and melted butter to the mixture and stir well to combine. Gradually add the dry ingredients into the wet mixture, scraping the bowl sides as needed, until fully incorporated.
Add Bread Flour and Knead
Begin incorporating the bread flour by starting with 2 ½ cups. Stir in until combined. Continue adding bread flour gradually, a little at a time, until the dough cleans off the sides of the mixing bowl—some slight sticking at the very bottom is fine. Knead the dough on medium-high speed for 6-7 minutes, adding small amounts of bread flour if needed to prevent sticking.
Initial Dough Rise
Spray a large bowl with cooking spray. Place the dough into the bowl and spray the top with cooking spray. Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise until it doubles in size, about 45-90 minutes.
Shape the Dough
Punch down the risen dough and place it on a lightly floured work surface. Divide the dough into four equal portions and roll each into long logs using your hands. Transfer the logs to a baguette pan or a lined baking sheet. Spray the tops with cooking spray and sprinkle them with cornmeal or rolled oats, pressing slightly so they stick. Cover and let rise again for an additional 30 minutes or until almost doubled in size.
Bake the Bread
While proofing, preheat the oven to 375°F. Optionally, score the top of each loaf with a sharp knife or razor blade for better expansion during baking. Bake the loaves for 20-25 minutes, or until the crust is set and starts looking crusty. An internal temperature of 200-210°F ensures the bread is fully baked. Let cool slightly before slicing and serving.

Notes

Use oats or cornmeal for topping; oats resemble the Cheesecake Factory’s signature style.
This bread can be frozen for later use. Cool completely, wrap tightly, and freeze.
Always score the bread to allow for proper expansion during baking.
The recipe can easily be halved or doubled as needed.
Serve your bread with salted butter or honey butter for a delightful experience.