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A freshly baked loaf of Cheesecake Factory brown bread, sliced and served on a wooden board with butter and honey on the side.

Cheesecake Factory Bread: History, Varieties, and Why It’s a Fan Favorite

Aida
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 2 people
Calories 135 kcal

Ingredients
  

2 cups whole wheat flour

1 ¾ cups bread flour

¼ cup unsweetened cocoa powder

2 teaspoons instant espresso powder

2 teaspoons salt

2 tablespoons molasses

2 tablespoons honey

2 ¼ teaspoons active dry yeast (one packet)

1 ½ cups warm water (about 110°F)

3 tablespoons vegetable oil

¼ cup rolled oats (for topping)

Instructions
 

  • Activate the Yeast
    In a small bowl, combine warm water (1 ½ cups), honey (2 tbsp), and active dry yeast (2 ¼ tsp).Stir and let it sit for 5-10 minutes until foamy.

Mix Dry IngredientsIn a large bowl, whisk together whole wheat flour (2 cups), bread flour (1 ¾ cups), cocoa powder (¼ cup), espresso powder (2 tsp), and salt (2 tsp).

    Combine Wet and Dry IngredientsAdd the yeast mixture, molasses (2 tbsp), and vegetable oil (3 tbsp) into the dry ingredients.Mix until a rough dough forms.

      Knead the DoughTransfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic.

        First RisePlace the dough in a greased bowl, cover with a clean towel, and let it rise for 1-2 hours or until doubled in size.

          Shape the DoughPunch down the dough and divide it into two loaves or shape into rolls.Brush the tops with water and sprinkle rolled oats (¼ cup) on top.

            Second RiseLet the shaped dough rise for 30-45 minutes until puffy.

              BakePreheat oven to 350°F (175°C).Bake for 25-30 minutes until the loaves are firm and sound hollow when tapped.

                Cool & ServeLet the bread cool slightly before slicing. Enjoy warm with butter or use for sandwiches!

                  Notes

                  • Yeast Activation:
                    • Ensure the water is not too hot (around 110°F) to avoid killing the yeast. It should feel comfortably warm to the touch.
                  • Flour Substitutions:
                    • You can substitute whole wheat flour with all-purpose flour, but this will change the texture and flavor. If you want a lighter bread, you can use all bread flour instead.
                  • Sweetener Alternatives:
                    • If you don't have molasses or honey, you can use maple syrup or agave nectar as a substitute. Keep in mind that this might alter the flavor slightly.
                  • Dough Consistency:
                    • If the dough feels too sticky during kneading, add a little more flour (1 tablespoon at a time). If it's too dry, add a splash of warm water.
                  • Second Rise:
                    • If you live in a cooler climate, consider letting the dough rise in a warmer spot, like inside an oven (turned off) with the light on or near a heater. The dough should double in size.
                  • Baking Temperature & Time:
                    • Oven temperatures may vary, so start checking the bread after 25 minutes. The bread should sound hollow when tapped on the bottom, indicating it's fully baked.
                  • Storage Tips:
                    • Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze it for up to 2 months.
                    • For the best taste, warm it slightly before serving to get that soft, melt-in-your-mouth texture.
                  • Gluten-Free Version:
                    • To make a gluten-free version, substitute the whole wheat and bread flour with a gluten-free flour blend and add xanthan gum to help with structure. You might need to adjust the liquid quantities slightly as gluten-free doughs tend to be more absorbent.
                  • Customization:
                    • Feel free to experiment with add-ins like seeds, nuts, or dried fruit to personalize the bread. You can also add a little more cocoa powder or espresso powder for a richer flavor.