Cheesecake Factory Brown Bread

Now you can enjoy the signature brown bread baguette from the famous Cheesecake factory at home! This copycat recipe will show you how to make a flavorful and rustic brown bread that is satisfying and delicious. This melt-in-your-mouth brown bread is irresistible with its unique flavor and soft chewy texture.

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Why We Love This Recipe

• Just like the famous Cheesecake factory brown bread but at home! No need to pay for extra bread at the restaurant.
• The smell of homemade bread baking is absolute heaven.
• This bread stores well and makes a great side dish or sandwiches throughout the week.
• Easily scalable, this versatile recipe can be used to make a loaf, baguettes, or dinner rolls.
• This copycat brown bread recipe is freezy friendly and will last for months in the freezer.

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What is Cheesecake Factory Brown Bread

If you have ever been to the Cheesecake factory restaurant, you know the joy of seeing that fresh signature brown bread hitting the table. The smell of the fresh bread and the amazing unique taste of this chewy baguette is worth the trip in itself.

With its fluffy texture and slight sweetness this bread is a famous crowd pleaser that everyone devours. Now you can make this signature brown bread at home thanks to this easy to follow copycat recipe.

Recipe Variations

In order to keep this recipe true to the classic cheesecake factory brown bread, you should keep the ingredients and ratios used in the recipe. However, that doesn’t mean you can’t add some variety to your brown bread.

The method shown in this recipe is for making baguettes, however you can easily use this bread dough recipe to make loaves for sandwiches, dinner rolls for soups and snacks, or breadsticks for a fun appetizer.

Tips for Making Brown Bread

• Take your time to knead the dough properly and set yourself up for success. A properly kneaded dough will be smooth and pliable without many lumps. The dough will be springly and pass the poke test. Simply poke the dough with your finger to leave an indent. If the dough springs back and indent disappears, the dough is ready. If not, keep kneading.
• Don’t use too much flour while kneading this dough, it’s supposed to be a little bit sticky and tacky. It will firm up as you knead.
• If using a stand mixer, be mindful not to overwork the dough, knead for 2-3 minutes instead of 5 and use the poke test often to see if it’s ready.
• Allow the dough to prove in a warm but not hot area. An oven with the light turned on can be a perfect environment for proving dough.
• The dough may take upwards of an hour to rise properly, do not rush this step and give it the time it needs.
• This bread can easily overbake if you aren’t paying attention. The dark color makes it hard to tell when it’s done. Instead, flip the baked baguette over and lightly tap the bottom with your finger. It should sound hollow and not overly dense when properly cooked.

What to Serve with Copycat Cheesecake Factory Brown Bread

This bread is delicious just on its own served warm with some fresh butter, jam, or nut butter. It also pairs very well with soups and stews on a cold winter day, or served throughout the week as a sandwich bread.

How to Store Leftovers

This homemade bread is made fresh without any preservatives so it is important to make sure it’s stored properly.

Once the bread has cooled, transfer to an airtight container and store on the counter top for up to 4 days, in the fridge for up to 1 week, or frozen in the freezer for up to 3 months.

Reheat the baguettes in a warm oven for 5-8 minutes until soft and warm inside.

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Cheesecake Factory Brown Bread

Cook Time: 1 hour hour 45 minutes minutes

Total Time: 1 hour hour 45 minutes minutes

Servings: 2 baguettes

Now you can enjoy the signature brown bread baguette from the famous Cheesecake factory at home! This copycat recipe will show you how to make a flavorful and rustic brown bread that is satisfying and delicious.

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Ingredients 

• 200 g Whole wheat Flour
• 120 g All-purpose Flour
• 1 tsp Salt
• 2 tsp Instant Dry Yeast
• 3 tbsp Cocoa Powder
• 200 ml Warm Water
• 4 tbsp Maple Syrup
• 2 tbsp Vegetable Oil
• ⅓ cup Jumbo Rolled Oats, topping

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Instructions

• Combine the whole wheat flour, all purpose flour, dry yeast, salt, and cocoa powder in a large bowl. Add in the warm water, maple syrup, and vegetable oil and mix well with a wooden spoon until the dough starts to come together.
  
• Transfer the dough to a floured surface and knead by hand for around 5 minutes until the dough is smooth and pliable. The dough will be slightly tacky but when pressed the dough should spring back.
  
• Grease a large glass bowl with butter or oil and place the dough ball inside. Cover with plastic wrap or a tight fitting lid and set aside in a slightly warm place to rise for at least 40 minutes.
  
• Once the dough has risen, divide the dough ball in half and set one half aside.
  
• Begin shaping the dough by flattening into a rectangle. Fold the long side of the rectangle into the middle, making sure the edges overlap.
  
• Fold the dough in half again starting from the long side into the center and press the seam closed with the palm of your hand. You should now have a log of dough roughly in the shape of a baguette.
  
• Flip the log over so the seam side is facing down. Shape the log into a round cylinder by rolling back and forth a few times to smooth out any lumps.
  
• Brush the top of the roll with cold water and sprinkle with jumbo rolled oats. Roll and press the oats into the top so they stick properly.
  
• Repeat the process of forming for the second half of the dough.
• Transfer the formed baguette to a parchment lined baking tray and cover with a kitchen towel for 30 minutes to let them prove.
  
• Once proved, score three shallow crosswise slices on the top of the baguette and bake in a preheated 350°F oven for 30 minutes.
  
• Allow the bread to cool on a wire rack before slicing and serving warm with butter.

Nutrition

Calories: 868kcal | Carbohydrates: 161g | Protein: 24g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 2g | Sodium: 39mg | Potassium: 714mg | Fiber: 17g | Sugar: 25g | Vitamin A: 9IU | Vitamin C: 0.01mg | Calcium: 108mg | Iron: 8mg