Copycat Cheesecake Factory Brown Bread
Serves 1
Directions
- 1Start with 1 and 1/4 cup warm water, ensuring it is no more than 1100F.
- 2Add 1/4 of a cup of honey and 2 tablespoons of molasses.
- 3Mix the water, honey, and molasses until everything is dissolved and it looks like sweet tea.
- 4Add 2 and 1/4 teaspoons of active dry yeast to the mixture.
- 5Give the yeast mixture a quick mix.
- 6After about 5 minutes, the yeast mixture should have a nice layer of foam on top.
- 7In a big bowl or the bowl of your stand mixer, add 2 cups of bread flour, making sure to fluff it up before scooping.
- 8Add 1 and 1/2 cups of whole wheat flour to the bowl.
- 9Add 2 tablespoons of cocoa powder, 1 teaspoon of salt, and 1 tablespoon of brown sugar to the dry ingredients.
- 10Mix all the dry ingredients together until they look like one color.
- 11Pour the yeast mixture directly into the flour mixture.
- 12Attach the bowl to a stand mixer fitted with a dough hook attachment.
- 13Mix the dough a little bit just until it starts to form.
- 14Add in 3 tablespoons of softened butter.
- 15Continue mixing the dough for about 8 minutes until it looks nice and smooth and is stretchy.
- 16Spray your bowl with oil.
- 17Place the dough in the oiled bowl and toss to coat.
- 18Cover the bowl with plastic wrap or a tea towel and place it in a warm place for about 1 and 1/2 to 2 hours, or until it doubles in size.
- 19Punch down the risen dough.
- 20Take the dough out onto your surface.
- 21Shape the dough into a circle so you can cut four equal pieces.
- 22Cut the dough in half, then cut each of those halves in half.
- 23Shape each of the four pieces of dough into a small ball.
- 24Prepare a large parchment-lined baking sheet.
- 25Take each dough ball and roll it into a rectangle, approximately 8 and 1/2 by 10 inches.
- 26Take the short side of the rectangle and roll it up into a cylinder.
- 27Pinch all along the seam to seal it, and pinch the ends as well.
- 28Place the shaped dough cylinders seam side down on the baking sheet, ensuring there is space in between them.
- 29Let the dough rise again for about 40 minutes.
- 30Meanwhile, preheat your oven to 3500F.
- 31Sparsely brush the tops of the risen dough with a little bit of water.
- 32Sprinkle some oats on top of the brushed dough.
- 33Put the dough in the preheated 3500F oven for about 30 minutes.
- 34Once baked, let the bread cool for about 15 to 20 minutes before cutting into it.
Ingredients
- 1.25 cup warm water
- 0.25 cup honey
- 2 tablespoons molasses
- 2.25 teaspoons active dry yeast
- 2 cups bread flour
- 1.5 cups whole wheat flour
- 2 tablespoons cocoa powder
- 1 teaspoon salt
- 1 tablespoon brown sugar
- 3 tablespoons softened butter
- oil
- water
- oats
Equipment
stand mixerdough hook attachmentbowlplastic wraptea towellarge parchment lined baking sheetoven
Tips
- Fluff bread flour before scooping to avoid packing.
- Pinch all along the seam and the ends when forming the cylinder to seal it.
- Ensure dough balls have space in between on the baking sheet for rising.
- Let the bread cool for 15 to 20 minutes before cutting into it for a better result.
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