Cheesecake Factory Bread is a soft, hearty copycat loaf with a subtly sweet flavor and that signature restaurant-style taste.
This delicious brown bread tastes just like what you’d get at Cheesecake Factory. For more delicious Copycat Recipes, try my Cheesecake Factory Corn Cakes and Avocado Egg Rolls.
Why You’ll Love This Bread?
- Molasses, brown sugar, cocoa, and oats give the bread its signature color, hearty texture, and depth of flavor.
- Soft and tender on the inside, with a robust and deeply browned crust, it’s the perfect bread to serve warm with butter alongside your dinner.
Sabrina’s Cheesecake Factory Bread Recipe
This Cheesecake Factory brown bread is a soft and hearty copycat recipe, with a hint of sweetness. It tastes absolutely amazing with some butter spread on top. This recipe prepares 4 small bread loaves, so you can serve them fresh, and save some for later. Serve Cheesecake Factory Louisiana Chicken Pasta or Cheesecake Factory Chicken Madeira with bread for the full restaurant experience minus the crowds and the prices. Finally, for the best bread, read my Chef’s Note below to make your baking effortless.
Recipe Card
Ingredients
- 1 1/4 cups warm water , 110-115 degrees
- 1 packet instant yeast , 0.25 ounce each
- 1 teaspoon granulated sugar
- 2 cups bread flour
- 1 tablespoon brown sugar , packed
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon salt
- 1/3 cup honey
- 1/4 cup unsalted butter , melted
- 3 tablespoons molasses
- 2 cups whole wheat flour
- 2 large egg whites
- 2 tablespoons water
- 2 tablespoons cornmeal
- 1/4 cup quick oats
Instructions
- To your stand mixer add ¼ cup water, yeast and sugar and stir well.
- Let sit for 5 minutes undisturbed.
- Add in remaining cup water, vegetable oil and sugar and stir.
- Add the beater attachment and on the lowest speed setting start adding bread flour ½ cup at a time.
- Add in brown sugar, unsweetened cocoa powder, salt.
- Add in honey, melted butter and molasses until well combined.
- Add in whole wheat flour ½ cup at a time.
- Change beater to dough hook and knead on medium speed for 5 minutes until smooth and elastic.
- Add to a greased large bowl, toss to coat on both sides then cover with clean kitchen towel and let rise for 1 hour.
- Punch down the dough.
- Cut the dough into 4 even pieces.
- Line baking sheet with parchment paper.
- Roll into four 8″ long logs and roll gently to flatten.
- Mix egg whites with 2 tablespoons water.
- Brush onto one side of bread dough.
- Sprinkle bread with cornmeal and place logs 4″ apart cornmeal side down.
- Cover with a clean dry kitchen towel and let them rise for 40 minutes.
- Preheat oven to 350 degrees.
- Remove kitchen towel.
- Brush second side of bread dough with egg white mixture and sprinkle with quick oats.
- Bake for 30-35 minutes.
- Cool completely before slicing and serving with softened butter.
Nutrition
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Chef’s Note
Use the rising time as a guideline, and let the dough tell you when it’s ready. On the first rise, look for the dough to be approximately double in volume. A gentle finger press should leave an indentation rather than immediately bouncing back. For the final rise before baking when they’re in loaf form, they’ll look visibly plump and expanded, but not necessarily doubled in size. This time a gentle finger press will slowly spring back, but won’t disappear completely.
Table of contents
Can this be made ahead of time?
Yes you can make this ahead of time, and once the loaves have cooled, wrap tightly and keep at room temperature for 2-3 days.
How to Store
- Serve: Wait for the bread to cool before slicing with a serrated knife and serving.
- Store: To keep fresh, wrap in plastic wrap, or put it in an airtight container. It can stay good at room temperature for 3-4 days.
- Freeze: You can also freeze the bread for up to 3 months. Let it thaw on the countertop until it comes to room temperature before serving.
Frequent Questions
This copycat bread recipe is best enjoyed in thick slices at room temperature. Then add pats of butter to the slices and enjoy. For extra flavor, you could use a butter compound like garlic butter or Blue Cheese Butter.
Yes, frozen bread keeps well. For best results, freeze the recipe in whole loaves. Carefully place the loaf in a freezer bag so that it stays fresh and doesn’t get freezer burn.
Cheesecake Factory Bread is known for its lightly sweet flavor. The rich taste comes from both the honey and molasses in the recipe. There’s also cocoa powder in the dry ingredients resulting in a distinct brown bread color.
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