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Cheesecake Factory Copycat Brown Bread

adaptmyrecipe.com/recipes/cheesecake-factory-copycat-brown-bread

Prep20min Total4hr 30min Serves6 mini loaves Hands-on30min Devicesany

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Cheesecake Factory Copycat Brown Bread

Recipe Book

Cheesecake Factory Copycat Brown Bread

Adapted from copykat.com

The famous dark, oat-dusted mini loaves from the chain. Molasses and honey for that almost-pumpernickel sweetness, a whisper of cocoa and espresso for the deep brown crumb, and Dough mode handles the kneading so you can wash up while it works.

Copycat Cheesecake Factory Bread American Side Vegetarian Nut Free
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Cheesecake Factory Copycat Brown Bread

Essentials

Ingredients

  • 360 g warm water
  • 15 g caster sugar
  • 7 g dried yeast (1 sachet)
  • 240 g bread flour
  • 220 g whole wheat flour
  • 7 g cocoa powder
  • 4 g espresso powder
  • 6 g fine sea salt
  • 85 g honey
  • 40 g molasses
  • 30 g unsalted butter, softened
  • rolled oats, for dusting

Method

Preparation

  1. 1 Add 360 g warm water to mixing bowl.Weigh
  2. 2 Add 15 g caster sugar to mixing bowl.Weigh
  3. 3 Add 7 g dried yeast to mixing bowl.Weigh
  4. 4 Warm 1 min/37°C/speed 1.1min / 37°C / sp1
  5. 5 Add 240 g bread flour to mixing bowl.Weigh
  6. 6 Add 220 g whole wheat flour to mixing bowl.Weigh
  7. 7 Add 7 g cocoa powder to mixing bowl.Weigh
  8. 8 Add 4 g espresso powder to mixing bowl.Weigh
  9. 9 Add 6 g fine sea salt to mixing bowl.Weigh
  10. 10 Add 85 g honey to mixing bowl.Weigh
  11. 11 Add 40 g molasses to mixing bowl.Weigh
  12. 12 Add 30 g unsalted butter to mixing bowl.Weigh
  13. 13 Mix 10 sec/speed 6.10s / sp6
  14. 14 Knead Dough/2 min.Dough
  15. 15 Tip dough into a lightly oiled bowl, cover with a damp tea towel, and rise 2 hours in a warm spot until doubled.
  16. 16 Knock back gently, divide into 6 equal pieces, and shape each into a mini-baguette about 15 cm long by patting into a rectangle, folding like a letter, then rolling and pinching the seam closed.
  17. 17 Place loaves seam-down on a lined baking tray, brush tops lightly with water, and dust generously with rolled oats.
  18. 18 Cover loosely with cling film and rise a second time 60-90 min until nearly doubled.
  19. 19 Bake in a preheated 175°C oven for 25-35 min until deeply browned and the internal temperature reaches 88°C.
  20. 20 Cool on a wire rack at least 15 min before slicing.

Notes

Tips

  • Dough mode does in 2 min what would take 10 min of hand kneading, no flour-dusted bench, no aching forearms.
  • Salt sits on top of the flour deliberately, direct contact with the yeast in the warm-water step would inhibit the rise.
  • The signature near-black colour comes from cocoa plus molasses, no food colouring needed. If you want it even darker for the full restaurant look, add a few drops of caramel colouring with the honey.
  • Dough should feel tacky but not sticky after kneading. If it clings to your fingers in long strings, add 10-15 g more bread flour and run another 30 sec on Dough mode.
  • Loaves keep wrapped at room temperature for 2 days. Reheat in a 160°C oven for 5 min to bring back the just-baked softness.