Name: Cheesecake Factory Brown Bread
Prep time: 20 min
Cook time: 30 min
Total time: 2 h
Cuisine: American
Ingredients: 1 cup warm water (about 110°F); 2 teaspoons active dry yeast; 1 tablespoon granulated sugar; 2 tablespoons honey; 2 tablespoons molasses; 1 tablespoon vegetable oil; 1 1/2 cups bread flour; 1 cup whole wheat flour; 1/2 cup rye flour (or substitute with more whole wheat flour); 1 1/2 teaspoons salt; 2 tablespoons unsweetened cocoa powder; 2 tablespoons cornmeal (for dusting); Optional: oats or cornmeal for topping

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Cheesecake Factory Brown Bread is a restaurant-style classic known for its rich, slightly sweet taste and soft texture. This homemade version replicates the warm, molasses-infused flavor and beautiful brown color of the iconic bread served before meals at The Cheesecake Factory.

Why You’ll Love This Recipe

This brown bread is the perfect combination of soft, slightly chewy texture with a delicate sweetness that complements both sweet and savory spreads. It’s easy to make at home and works wonderfully as a dinner bread, sandwich base, or breakfast treat. Baking it yourself guarantees fresher taste and fewer preservatives than store-bought versions.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Warm water
Active dry yeast
Brown sugar
Honey
Molasses
Bread flour
Whole wheat flour
Unsweetened cocoa powder
Salt
Unsalted butter (softened)
Cornmeal (for dusting)

Directions

In a mixing bowl, combine warm water, yeast, and brown sugar. Let sit for 5–10 minutes until foamy.
Stir in honey, molasses, and softened butter until well mixed.
Add bread flour, whole wheat flour, cocoa powder, and salt. Mix to form a dough.
Knead the dough by hand or with a stand mixer until smooth and elastic, about 8–10 minutes.
Place the dough in a greased bowl, cover, and let rise in a warm place for 1 to 1½ hours, until doubled in size.
Punch down the dough and divide into two equal portions. Shape into loaves.
Place loaves on a baking sheet lined with parchment and lightly dusted with cornmeal.
Let rise for another 30–45 minutes.
Preheat oven to 350°F (175°C).
Bake for 25–30 minutes or until the loaves sound hollow when tapped on the bottom.
Cool slightly before slicing and serving.

Servings and timing

This recipe yields 2 medium-sized loaves (about 12 slices per loaf).
Preparation time: 20 minutes
Rising time: 90 minutes
Baking time: 30 minutes
Total time: approximately 2 hours 20 minutes

Variations

Dinner Rolls: Divide dough into smaller portions and shape into rolls.
Oatmeal Topping: Sprinkle old-fashioned oats on top before baking for added texture and visual appeal.
Vegan Version: Use plant-based butter and substitute honey with maple syrup or agave.
Extra Sweet: Increase the molasses or honey slightly for a sweeter finish.
Nutty Addition: Add chopped walnuts or pecans to the dough for a heartier loaf.

Storage/Reheating

Store bread in an airtight container at room temperature for up to 3 days.
For longer storage, wrap tightly in plastic wrap and freeze for up to 2 months.
To reheat, warm slices in a toaster or oven at 300°F (150°C) for 5–7 minutes.

FAQs

What gives this bread its brown color?

The rich brown color comes from a combination of cocoa powder, molasses, and whole wheat flour.

Is the cocoa powder in this recipe for flavor or color?

Primarily for color. It adds a very subtle depth of flavor but doesn’t make the bread taste like chocolate.

Can I use instant yeast instead of active dry yeast?

Yes. If using instant yeast, you can skip the proofing step and mix it directly with the dry ingredients.

Do I need a stand mixer to make this bread?

No. It can be kneaded by hand with excellent results, though a mixer can save time and effort.

Can I make this dough ahead of time?

Yes. You can refrigerate the dough after the first rise and shape/bake the next day.

What can I serve with brown bread?

It pairs well with butter, honey butter, jam, cream cheese, or as a sandwich base for meats and cheeses.

Why is cornmeal used on the baking sheet?

Cornmeal prevents sticking and adds a pleasant texture to the bottom of the bread.

Can I bake this bread in a loaf pan?

Yes. A standard 9×5-inch loaf pan will work well and help shape the bread uniformly.

Can I use all-purpose flour instead of bread flour?

You can, but bread flour will yield better structure and chew.

Is this bread sweet like dessert bread?

It has a gentle sweetness but is not overly sugary, making it suitable for both sweet and savory pairings.

Conclusion

Cheesecake Factory Brown Bread is a delightful, soft loaf that combines hearty whole wheat flour, a touch of cocoa, and the richness of molasses for a unique and comforting flavor. Whether served warm with butter or used for sandwiches, this bread brings bakery-quality results right into your home kitchen.

Cheesecake Factory Brown Bread

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Cheesecake Factory Brown Bread is a soft, slightly sweet, and hearty loaf with a rich brown color and a hint of molasses flavor. It’s perfect served warm with butter or as a base for sandwiches.

Author: Emma Harper
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 2 hours (including rise time)
Yield: 2 small loaves 1x
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

In a bowl, combine warm water, yeast, and sugar. Let sit for 5–10 minutes until foamy.
Stir in honey, molasses, and vegetable oil.
In a large mixing bowl, whisk together bread flour, whole wheat flour, rye flour, salt, and cocoa powder.
Gradually add the wet mixture to the dry ingredients, mixing until a dough forms.
Knead dough on a lightly floured surface for 8–10 minutes until smooth and elastic.
Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
Punch down dough and shape into 2 small loaves or rolls.
Place on a baking sheet lined with parchment and dusted with cornmeal. Optionally sprinkle with oats or more cornmeal.
Cover and let rise again for 30 minutes.
Preheat oven to 350°F (175°C).
Bake for 25–30 minutes or until loaves sound hollow when tapped.
Cool on a wire rack before slicing.