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

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.

Ingredients

Units Scale

Wet Ingredients

2 1/2 cups warm water (105-110°F)
2 1/2 teaspoons active dry yeast
2 tablespoons granulated sugar
1/4 cup honey
1/4 cup molasses
1/4 cup unsalted butter, melted and cooled

Dry Ingredients

3 cups whole wheat flour
3 tablespoons cocoa powder
2 teaspoons instant coffee powder
1 teaspoon fine sea salt
3–4 cups bread flour

Toppings & Other Ingredients

Cooking spray
Cornmeal or rolled oats, for dusting

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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.

Nutrition

Serving Size: 1 loaf
Calories: 1300kcal
Sugar: 50g
Sodium: 900mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 230g
Fiber: 13g
Protein: 30g
Cholesterol: 35mg