Cheesecake Factory Honey Brown Bread
A Cheesecake Factory staple — soft, dark honey brown bread baked as 6 mini-loaves. This is a simpler take on their amazing recipe, easiest to mix with a stand mixer or bread machine.
⏱️ Prep: 30 min🍳 Cook: 30 min🍽️ Makes 6
Nutritionper 1 mini-loaf›
340
Calories
10g
Protein
66g
Carbs
5g
Fat
Ingredients
| 1½ cups (360 ml) | warm water (105°F) |
| 1 tbsp | sugar |
| 2¼ tsp | instant dry yeast (1 package) |
| 2 cups (250 g) | bread flour |
| 1¾ cups (210 g) | whole wheat flour |
| 1 tbsp | cocoa powder |
| 2 tsp | espresso powder (or instant coffee) |
| 1 tsp | salt |
| 2 tbsp (28 g) | butter, softened |
| ¼ cup (85 g) | honey |
| 2 tbsp (40 g) | molasses |
| optional | caramel or dark brown food colouring (optional) |
| ¼ cup (40 g), optional | cornmeal, for dusting the bottom |
| optional | oats, for dusting the top |
Instructions
- Mix together the warm water, sugar and yeast, and set aside for 5 minutes.
- With the whisk attachment of a stand mixer, combine the bread flour, whole wheat flour, cocoa powder, espresso powder (or finely ground instant coffee) and salt. Add the yeast mixture along with the butter, honey and molasses, and the food colouring if using.
- Switch to the dough hook and run the mixer on medium speed until a dough forms, up to about 10 minutes.
- Lightly oil a large bowl, transfer the dough to it, cover with a towel and place in a warm spot for about 2 hours, until doubled in size.
- Divide the dough into 6 pieces and form into loaves. Place the cornmeal in a shallow dish and roll each loaf in it, then move to a lined baking sheet, leaving room between the loaves to expand. Sprinkle with oats if desired.
- Spray each loaf lightly with cooking spray, cover loosely with plastic wrap and let rise again for about 1 to 1½ hours.
- Preheat the oven to 175°C (350°F). Once the loaves have doubled, remove the wrap and bake for 25–35 minutes.
- Remove from the oven and let sit about 10–15 minutes before slicing and serving.