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Copycat Cheesecake Factory Brown Bread

Copycat Cheesecake Factory Brown Bread
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This dark, subtly sweet brown bread replicates the beloved pre-meal loaf from The Cheesecake Factory. The combination of molasses, cocoa, and whole wheat flour creates a rich, deep flavor, while rolled oats add a satisfying crunch on the crust. Soft, chewy, and slightly dense, it’s perfect slathered with butter.

Ingredients

Scale
  • 1 cup bread flour (about 5 oz / 140g)
  • 1/2 cup whole wheat flour (about 2.5 oz / 70g)
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon instant coffee granules (optional, for depth)
  • 2 tablespoons unsalted butter, melted, plus more for brushing
  • 2 tablespoons molasses (not blackstrap)
  • 1 tablespoon honey
  • 1/2 cup buttermilk, at room temperature (100-110°F / 38-43°C)
  • 1/2 teaspoon active dry yeast (or 1/2 teaspoon instant yeast)
  • 1/2 teaspoon fine sea salt
  • 2 tablespoons rolled oats, for topping

Instructions

  1. In a small microwave-safe bowl or saucepan, warm the buttermilk to 100-110°F (38-43°C). If using active dry yeast, stir the yeast and 1 teaspoon of the honey into the warm buttermilk; let stand for 5-10 minutes until foamy. If using instant yeast, simply combine it with the flours in the next step.
  2. In a large mixing bowl, whisk together the bread flour, whole wheat flour, cocoa powder, instant coffee (if using), and fine sea salt. Make a well in the center.
  3. Pour the buttermilk-yeast mixture (or plain buttermilk if using instant yeast) into the well. Add the melted butter, molasses, and the remaining honey (if you used some to proof the yeast, reduce accordingly).
  4. Stir with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. If the dough sticks excessively, sprinkle additional bread flour 1 tablespoon at a time.
  5. Place the dough in a lightly greased bowl, turning once to coat. Cover with a damp kitchen towel or plastic wrap and let rise in a warm, draft-free place until doubled in size, about 1 1/2 to 2 hours. The dough should spring back slowly when gently poked.
  6. Punch down the dough gently to release air. Divide it into 4 equal pieces (about 4 oz / 115g each). Shape each piece into a tight ball by pulling the edges toward the center and pinching the seam underneath.
  7. Place the dough balls on a parchment-lined baking sheet, spacing them 2 inches apart. Cover loosely with a clean towel and let rise again until puffy and almost doubled, about 35-45 minutes. Meanwhile, position an oven rack in the middle and preheat the oven to 350°F (177°C).
  8. Brush the tops of the risen rolls lightly with water (or an egg wash for a shinier crust, but water keeps the oats rustic). Sprinkle each roll with rolled oats, pressing gently so they adhere.
  9. Bake for 20-25 minutes, until the rolls are deep golden brown and sound hollow when tapped on the bottom. For accuracy, an instant-read thermometer inserted into the center should read 190°F (88°C). If browning too quickly, tent with foil after 15 minutes.
  10. Remove from the oven and brush with melted butter (optional) for a soft, glossy crust. Transfer to a wire rack and cool for at least 10 minutes before serving. Serve warm or at room temperature.

Notes

Store leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To freeze, wrap each roll individually in plastic wrap and then foil; freeze for up to 3 months. Reheat in a 350°F (177°C) oven for 5-7 minutes if thawed, or 12-15 minutes from frozen. For a softer crust, wrap in foil before reheating. The buttermilk can be substituted with 1/2 cup whole milk plus 1/2 tablespoon lemon juice or white vinegar, left to sit 5 minutes.

Nutrition

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Find it online: https://copycatkitchenco.com/cheesecake-factory-brown-bread/