Name: Cheesecake Factory Bread Recipe (Copycat)
Prep time: 30 min
Cook time: 30 min
Total time: 4 h 30 min
Yield: 6
Cuisine: American
Ingredients: 1½ cup warm water; 1 tbsp sugar; 2¼ tsp instant dry yeast; 2 cup bread flour; 1¾ cup whole wheat flour; 1 tbsp cocoa powder; 2 tsp espresso powder; 1 tsp salt; 2 tbsp butter; ¼ cup honey; 2 tbsp molasses; ¼ cup cornmeal; oats

Photos of Cheesecake Factory Bread Recipe (Copycat)

How To Make Cheesecake Factory Bread (Copycat)

You can now make cheesecake factory bread at home with this copycat recipe. Enjoy the resto's cocoa-infused appetizer right at your kitchen.

Prep: 30 mins

Rising and Cooling: 3 hrs 30 mins

Cook: 30 mins

Total: 4 hrs 30 mins

Serves:

Ingredients

1½ cup warm water, (105ºF)
1 tbsp sugar
2¼ tsp instant dry yeast, (1 package)
2 cup bread flour
1¾ cup whole wheat flour
1 tbsp cocoa powder
2 tsp espresso powder, (or coffee)
1 tsp salt
2 tbsp butter, softened
¼ cup honey
2 tbsp molasses
¼ cup cornmeal, for dusting the bottom of the shaped (not baked) loafs (optional)
oats, for dusting the top of the shaped (not baked) loafs (optional)

Instructions

In a medium bowl, mix together the warm water, sugar, and yeast. Set aside for 5 minutes to proof (it will become foamy on top).
Using the paddle attachment in your stand mixer, whisk together the bread flour, whole wheat flour, cocoa powder, espresso powder, and salt. Add the yeast mixture, butter, honey, and molasses. Mix on medium-low speed until combined. The dough will be fairly thick and a little tacky.
Swap out to the dough hook, and knead on medium speed for 8 to 10 minutes. This dough is thicker than a standard white bread, so it will be a little tacky. If it feels too sticky, like it would stick to fingers when trying to shape, add a bit more flour.
Place the dough in a large, lightly oiled bowl and cover tightly with plastic wrap. Let rise in a warm spot for 2 hours, until doubled in size.
Divide the dough into 6 equal sized pieces, and shape into mini-baguette style logs, roughly 6 inches long and 2 inches wide. See below notes for directions on this.
Place the cornmeal on a plate (if using), and set the loafs in it to lightly coat the bottom. Place the loafs on a lined baking sheet, with lots of space between them. Lightly wet the top of the loafs with your hand and some water, then sprinkle on a light dusting of oats.
Spray the tops of the loafs with Pam (to keep the wrap from sticking), then cover very loosely with plastic wrap.
Set in a warm place and let rise for another 60 to 90 minutes, until nearly doubled in size again.
Bake in a 350 degrees F oven for 25 to 35 minutes. Bread is cooked when the internal temperature is 190 degrees F.
Let cool for at least 15 minutes before slicing.

Recipe Notes

If baking ahead of time, store tightly wrapped in plastic wrap once completely cooled, for up to 2 days, though it's best eaten the day baked.
Gently warm in the oven before serving.

Nutrition