Cheesecake Factory Bread
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Cheesecake Factory Bread is soft, tasty, and easy to replicate at home! Featuring honey and molasses, plus a crunchy oat topping, make this brown bread recipe for a tasty side to all of your meals.
The Cheesecake Factory™ is well known for their cheesecake, of course, but if you’ve ever dined at the restaurant, you know that their meals are just as delicious.
And, no dish is complete without a basket of bread on the side!!
Cheesecake Factory Bread
Slather a slice of this Cheesecake Factory bread with whipped honey butter or homemade strawberry jam. Or, tear off a hunk to dip in a warm bowl of soup.
This Cheesecake factory brown bread recipe makes four loaves as written, but you can easily make a larger or smaller batch since they are baked on a sheet pan.
Whether it’s appetizers, main courses, or dessert you’re craving, I have several more copycat versions of your favorite Cheesecake Factory dishes!
Cheesecake Factory Bread Recipe Tips and Tricks
- Use regular molasses. The blackstrap variation tends to be a bit more bitter. If you don’t like the flavor of molasses at all, eliminate it and add more honey.
- How to fix dough consistency: If it’s sticking to your hands, add more flour 1 tablespoon at a time.
If it’s too dry, add water in small increments until it becomes tacky.
- Dough too tough? Remove it from the mixer and continue kneading by hand until it is nice and pliable.
- Prevent sticking. Line your baking sheet with parchment paper or a silicone baking mat before adding the loaves for the second rise.
- Make a large batch! Double or triple this Cheesecake Factory brown bread recipe, then freeze the loaves so you have plenty for weeks to come.
Substituting All Purpose Flour for Bread Flour
It’s possible to make Cheesecake Factory brown bread with all purpose flour, but the texture may be slightly different.
The loaves will probably be a little bit more dense and not quite as soft.
Thankfully, bread flour is pretty commonly found in most grocery stores — in with the regular flours.
Cheesecake Factory Bread FAQ
Once baked and completely cooled, wrap each loaf in plastic wrap and store in large Ziploc bags. Enjoy within 3 months for best quality, but it will be safe to eat for much longer.
Place Cheesecake bread on the counter at room temperature to thaw. To warm, microwave the thawed loaf for 30 seconds to a minute.
I suggest using 2 tablespoons of granulated sugar instead of the 3 tablespoons of brown sugar.
Yes, but cover it and place it in the refrigerator — don’t leave it out at room temperature.
When you are ready to use it, let the Cheesecake bread dough sit out at room temperature for 15 to 20 minutes before forming the loaves.
While I haven’t tried it myself, I found some direction in the comments of the original recipe.
One contributor said to add the wet ingredients first, then the salt and other dry ingredients, and the yeast last. Use the basic 1 ½ lbs, light setting and sprinkle the oats on top when it starts baking.
The original poster suggested making it like you would a normal white bread but only using the dough cycle.
Then, bake the loaves in the oven as directed. Or, halve this Cheesecake Factory bread recipe to bake it in the machine since it makes a lot.
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Cheesecake Factory Bread
- 1 1/4 cups warm water
- 3 tablespoons light brown sugar
- 1 packet instant dry yeast, 2 ¼ teaspoons
- 2 cups bread flour, plus extra for kneading
- 1 1/2 cups whole wheat flour
- 2 teaspoons cocoa powder
- 1 teaspoon espresso powder
- 1 teaspoon salt
- 2 tablespoons butter, softened
- 1/4 cup honey
- 2 1/2 tablespoons molasses
- 1 tablespoon vegetable oil
- 1/4 cup cornmeal
- rolled oats
- In a small mixing bowl, stir together the warm water, brown sugar, and dry yeast. Allow the mixture to proof for about 5-10 minutes, or until frothy on top.
- In the bowl of your stand mixer, add bread flour and whole wheat flours, cocoa powder, espresso powder, and salt. Next, add the softened butter, honey, molasses and the yeast mixture. With the paddle attachment, mix until combined.
- Switch your paddle attachment for the dough hook. Knead with the dough hook on medium for about 8 minutes, or until dough pulls away from the bowl. *If the dough sticks to your hands, add flour 1 tablespoon at a time and continue to knead an additional minute or 2.
- Lightly coat a large bowl with vegetable oil. Place the dough in the oiled bowl and flip the dough to coat the other side. Cover the bowl with plastic wrap. Let dough rise for 2 hours.
- Divide the dough into 4 equal pieces and shape into logs about 6-8 inches long. Place cornmeal in a shallow dish and gently place each loaf in to coat the bottom. Transfer loaves to a parchment-lined baking sheet (you can also use a silicone baking mat), spacing each a few inches apart from each other.Sprinkle the tops of each loaf lightly with water, and then sprinkle with rolled oats. Cover loosely with plastic wrap and allow to rise for about 30-60 minutes.
- Meanwhile, preheat the oven to 350°F.Once the loaves have risen, bake for 25-30 minutes.
- Cool on a wire rack before slicing with a bread knife. Add butter to each slice if desired, and enjoy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published March 2022., updated and republished January 2023
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A little butter on this bread and I was in heaven! Absolutely delicious, and a great replication!
This was awesome! I decided to try this recipe for my first try making bread. It was so easy to follow and they came out amazing, everybody loved it!
what is expresso powder?