Cheesecake Factory Bread
Copycat Cheesecake Factory brown bread, soft, slightly sweet honey-molasses loaves crusted with oats and cornmeal.
Ingredients
- 1.50 cups warm water
- 1 tbsp sugar
- 2.25 tsp instant dry yeast
- 2 cups bread flour
- 1.75 cups whole wheat flour
- 1 tbsp cocoa powder
- 2 tsp espresso powder
- 1 tsp salt
- 2 tbsp butter
- 0.25 cup honey
- 2 tbsp molasses
- 0.25 cup cornmeal
- - oats
Equipment
- bowl
- stand mixer
- plate
- baking sheet
- oven
About
Yields 6 mini loaves. Most of the total time is rises (~3.5 hours hands-off).
Instructions
In a medium bowl , mix together 1.50 cups warm water (105°F), 1 tbsp sugar , and 2.25 tsp instant dry yeast (1 packet). Set aside for 5 minutes to proof, it will become foamy on top.
Using the paddle attachment in your stand mixer , whisk together 2 cups bread flour , 1.75 cups whole wheat flour , 1 tbsp cocoa powder , 2 tsp espresso powder (or instant coffee), and 1 tsp salt . Add the yeast mixture, softened 2 tbsp butter , 0.25 cup honey , and 2 tbsp molasses . Mix on medium-low until combined. The dough will be fairly thick and a little tacky.
Swap to the dough hook and knead on medium speed for 8-10 minutes . The dough should be tacky but not sticky, it should not stick to your fingers when squeezed. If too sticky, add a little more bread flour.
Transfer the dough to a large, lightly oiled bowl and cover tightly with plastic wrap. Let rise in a warm spot for 2 hours , until doubled in size.
Divide the dough into 6 equal pieces and shape each into a mini-baguette log roughly 6 " long and 2 " wide.
Spread 0.25 cup cornmeal (optional) on a plate and roll the bottom of each loaf in it to lightly coat. Place the loaves on a lined baking sheet with plenty of space between them. Lightly wet the tops with your hand and sprinkle on a dusting of oats (optional). Spray the tops with cooking spray to keep wrap from sticking, then cover very loosely with plastic. Let rise in a warm place for 60-90 minutes , until nearly doubled.
Bake in a 350 °F oven for 25-35 minutes . The crust will be soft and squishy to the touch. The internal temperature should read 190°F.
Let cool for at least 15 minutes before slicing. Store tightly wrapped in plastic for up to 2 days, though it's best eaten the day it's baked. Gently warm in the oven before serving.
View Cooklang Source
---
title: Cheesecake Factory Bread
description: "Copycat Cheesecake Factory brown bread, soft, slightly sweet honey-molasses loaves crusted with oats and cornmeal."
url: https://www.kitchentrials.com/2017/12/18/cheesecake-factory-brown-bread/
servings: 6
total time: 4 hours 30 minutes
prep time: 30 minutes
cook time: 30 minutes
tags: [bread, baking, whole-wheat, copycat]
cuisine: American
difficulty: medium
longDescription: "Yields 6 mini loaves. Most of the total time is rises (~3.5 hours hands-off)."
rating: 4.5
---
In a medium #bowl{}, mix together @warm water{1.5%cups} (105°F), @sugar{1%tbsp}, and @instant dry yeast{2.25%tsp} (1 packet). Set aside for ~{5%minutes} to proof, it will become foamy on top.
Using the paddle attachment in your #stand mixer{}, whisk together @bread flour{2%cups}, @whole wheat flour{1.75%cups}, @cocoa powder{1%tbsp}, @espresso powder{2%tsp} (or instant coffee), and @salt{1%tsp}. Add the yeast mixture, softened @butter{2%tbsp}, @honey{0.25%cup}, and @molasses{2%tbsp}. Mix on medium-low until combined. The dough will be fairly thick and a little tacky.
Swap to the dough hook and knead on medium speed for ~{8-10%minutes}. The dough should be tacky but not sticky, it should not stick to your fingers when squeezed. If too sticky, add a little more bread flour.
Transfer the dough to a large, lightly oiled #bowl{} and cover tightly with plastic wrap. Let rise in a warm spot for ~{2%hours}, until doubled in size.
Divide the dough into 6 equal pieces and shape each into a mini-baguette log roughly 6" long and 2" wide.
Spread @cornmeal{0.25%cup} (optional) on a #plate{} and roll the bottom of each loaf in it to lightly coat. Place the loaves on a lined #baking sheet{} with plenty of space between them. Lightly wet the tops with your hand and sprinkle on a dusting of @oats{} (optional). Spray the tops with cooking spray to keep wrap from sticking, then cover very loosely with plastic. Let rise in a warm place for ~{60-90%minutes}, until nearly doubled.
Bake in a 350°F #oven{} for ~{25-35%minutes}. The crust will be soft and squishy to the touch. The internal temperature should read 190°F.
Let cool for at least ~{15%minutes} before slicing. Store tightly wrapped in plastic for up to 2 days, though it's best eaten the day it's baked. Gently warm in the oven before serving.