The Cheesecake Factory's Copycat Brown Bread
User Reviews
4.1
The Cheesecake Factory's Copycat Brown Bread
Description
The dough blends several flours where bread flour provides structure and whole wheat adds nuttiness. Cocoa powder and instant coffee deepen the bread's color and add subtle bittersweet notes reminiscent of the restaurant bread. Honey and molasses add moisture and sweetness along with a chewy crust.
The dough is mixed thoroughly with a stand mixer fitted with a dough hook to develop gluten, then proofed in a warm spot by placing near a still container of boiling water. The proofing doubles the dough’s size and activates yeast for a light texture.
After proofing, the dough is divided evenly into five pieces, shaped into baton loaves, and placed on a baking sheet. An egg wash and oats on top give a rustic finish. The temperature should be maintained between 105 and 110°F to create ideal proofing conditions.
Ingredients
- 2 1/4 cups bread flour
- 1 2/3 cups whole wheat flour
- 1 Tablespoon cocoa powder
- 1 Tablespoon sugar
- 2 Teaspoons instant coffee
- 1 1/2 Teaspoons salt
- 1 instant yeast packet
- 1/4 Cup honey
- 1/4 Cup molasses
- 1 1/4 Cup water warm
- 2 Tablespoons butter at room temperature, unsalted
For topping:
- 1 egg lightly mixed
- 1/4 cup oats
Instructions
- On the bowl of a standing mixer, add the flours, yeast, cocoa, sugar, coffee, and salt. Mix with a hook until combined
- With the mixer running on medium-low. Slowly add the water
- With the mixer still running, pour in the honey and molasses slowly
- Mix until the dough forms
- Add the softened butter and keep mixing until the dough separates from the bowl and the bowl becomes clean. About 5 minutes
- Spray another bowl with nonstick spray and add the dough. Cover with a clean kitchen towel
- Heat a cup of water in the microwave until it starts boiling
- Open the microwave door, move the cup of water to the back and place the bowl with the dough in the middle
- Close the microwave door and let the dough proof for 30 minutes (dough should double its size). DO NOT TURN ON THE MICROWAVE
- Remove dough from bowl and divide into 5 equal parts. You can use a scale to measure the total of weight of the dough to be more accurate
- Form 5 batons and place them on a cookie sheet. Cover with a tea towel and place in an area away from drafts (the inside of an oven, as long as it turned off). For 30-40 minutes or until the batons have risen
- Remove from oven
- Preheat oven to 350 degrees Fahrenheit
- Brush the tops and the sides of the bread batons with the egg
- Sprinkle the tops with the oats
- Bake for 20-22 minutes of until ready
Notes
- Maintain dough temperature between 105 and 110°F for optimal yeast activity during proofing.
- The recipe is adapted from King Arthur Flour and balances sweet and bitter flavors with cocoa and coffee.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Medium loaves
Amount Per Serving
Calories 521 kcal
% Daily Value*
| Calories | 521kcal | 26% |
| Carbohydrates | 102g | 34% |
| Protein | 14g | 28% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 44mg | 15% |
| Sodium | 720mg | 30% |
| Potassium | 513mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 29g | 58% |
| Vitamin A | 185IU | 4% |
| Calcium | 64mg | 6% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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