cheesecake factory bread

Now you can enjoy the signature brown bread baguette from the famous Cheesecake factory at home! This copycat recipe will show you how to make a flavorful and rustic brown bread that is satisfying and delicious.

Cheesecake Factory Brown Bread

Whole wheat Flour

120 g All-purpose Flour

Salt

tsp Instant Dry Yeast

tbsp Cocoa Powder

200 ml Warm Water

tbsp Maple Syrup

tbsp Vegetable Oil

Jumbo Rolled Oats (topping)

Combine the whole wheat flour, all purpose flour, dry yeast, salt, and cocoa powder in a large bowl. Add in the warm water, maple syrup, and vegetable oil and mix well with a wooden spoon until the dough starts to come together.

Transfer the dough to a floured surface and knead by hand for around 5 minutes until the dough is smooth and pliable. The dough will be slightly tacky but when pressed the dough should spring back.

Grease a large glass bowl with butter or oil and place the dough ball inside. Cover with plastic wrap or a tight fitting lid and set aside in a slightly warm place to rise for at least 40 minutes.

Once the dough has risen, divide the dough ball in half and set one half aside.

Begin shaping the dough by flattening into a rectangle. Fold the long side of the rectangle into the middle, making sure the edges overlap.

Fold the dough in half again starting from the long side into the center and press the seam closed with the palm of your hand. You should now have a log of dough roughly in the shape of a baguette.

Flip the log over so the seam side is facing down. Shape the log into a round cylinder by rolling back and forth a few times to smooth out any lumps.

Brush the top of the roll with cold water and sprinkle with jumbo rolled oats. Roll and press the oats into the top so they stick properly.

Repeat the process of forming for the second half of the dough.

Transfer the formed baguette to a parchment lined baking tray and cover with a kitchen towel for 30 minutes to let them prove.

Once proved, score three shallow crosswise slices on the top of the baguette and bake in a preheated 350°F oven for 30 minutes.

Allow the bread to cool on a wire rack before slicing and serving warm with butter.

Delicious bread recipe for Copycat Cheesecake Factory Bread made with molasses, honey and whole wheat flour and topped with oats!

Copycat Cheesecake Factory Brown Bread

water

yeast

tsp sugar

bread flour (plus up

whole wheat flour

Tbsp brown sugar

cocoa powder

salt

Tbsp canola oil

honey

Tbsp molasses

Tbsp white cornmeal

Oats

In a small bowl mix the water, yeast and sugar and let sit for 3-5 minutes until frothy.

In a large mixing bowl whisk together the bread flour, whole wheat flour, brown sugar, cocoa powder and salt.

Add the yeast mixture, oil, honey and molasses.

Using the dough hook, mix on medium-low speed for 5 minutes.  (If you hand knead you will need to do it 10-12 minutes.)  If you find your dough is not coming together or is too sticky, add up to 1/4 cup additional bread flour- just add it 1 Tbsp at a time so you don’t add too much.  Once done, the dough should not stick to your hands.

Form the dough lightly in to a ball and spray around and under it with non-stick cooking spray.

Let the dough rise in a warm place for 1 to 1-1/2 hours or until doubled in size.

Line a baking sheet or French bread pan with parchment paper and sprinkle with the white cornmeal.

Punch down the dough and divide in to four equal pieces. (I weigh mine to make sure they are close.)

Roll out each piece in to a rectangle and then roll tightly, press down gently, then pinch and tuck the ends to close.  Roll lightly with your hands to complete shaping – they should look like a log, mine were about 8-9 inches long.

Place each roll on the prepared baking sheet, spacing at least a couple of inches apart. Score 3-4 times on each loaf with a sharp knife.

Brush with warm water and sprinkle each loaf with some oats.

Cover loosely with a towel or saran wrap and let them rise another 30-40 minutes until they are almost double again.

Preheat the oven to 350 with 1 rack placed in the bottom position and 1 rack in the middle position. Place a spare baking sheet on the bottom rack.

Remove the towel or saran wrap and place the bread pan on the middle rack.

Throw 4-5 ice cubes on the spare baking sheet on the bottom rack and close the oven door immediately.

Bake for 25-30 minutes.

Serve with butter!

The flavor is amazing but the texture was a little dense. I actually did 2hrs on the first proofing because it is not doubling the size in 1.5hrs.  How can I make it lighter? Did I do something wrong?

Made this today for the first time for my mother in law who just had surgery. I have to say it’s spot on to the original. Super easy to make and so good. I’m making a honey, cinnamon butter spread it.

This turned out just perfect! My family had lunch at Outback today and I was challenged to make more of their delicious bread. This recipe was easy to follow and the bread got rave reviews and they have already asked for more!

Hi there! I don't have bread flour right now and can't go to the store, but I do have whole wheat and all purpose. (and cake flour, who knows why.)  Could I use any of those as a substitute, or would it come out wrong?

Hey I don’t have molasses in my country so can I leave this ingredient or should I substitute it with something else ?

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Cheesecake Factory Brown Bread

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