Copycat Cheesecake Factory Brown Bread
This Copycat Cheesecake Factory Brown Bread recipe allows you to bring that same cozy, restaurant-style experience right into your own kitchen. We’re talking tender texture, subtle sweetness, and that signature dark color, so it’s perfect for slathering with butter or dipping into soup.
We’ve been making this recipe for years whenever we’re craving that nostalgic Outback appetizer without leaving the house. There’s something so comforting about the smell of fresh bread baking, and this one has the bonus of cocoa, coffee, honey, and molasses working together to make a truly unique loaf. It’s one of those recipes that makes the whole kitchen smell like a bakery.
If bread baking is your love language, you’ll want to check out our Country White Bread, No Knead Dutch Oven Bread, and Homemade Hawaiian Rolls for more inspiration. Each one is just as beginner-friendly as this recipe, so you can keep your bread basket full all week long.
Table of contents
Why You’ll Love This Recipe
- Restaurant-worthy flavor: Tastes just like the bread you get at the famous restaurant. Soft, rich, and slightly sweet.
- Beautiful presentation: The dark cocoa-and-coffee coloring makes each loaf look bakery-perfect.
- Perfect for sharing: This recipe makes six mini loaves, ideal for family dinners or gifting.
- Freezer-friendly: Bake now, freeze later, and enjoy fresh bread any time you want.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
The secret to this bread’s signature taste and color comes from a mix of whole wheat flour, cocoa powder, and a touch of instant coffee. Honey and molasses bring a natural sweetness and depth of flavor, while bread flour ensures a soft, chewy texture. Instant yeast speeds up the rising time, and optional rolled oats on top give each loaf a rustic finish.
Variations
- Make it round: Shape the dough into rounds instead of long loaves for rustic dinner rolls.
- Add seeds: Sprinkle with sesame or sunflower seeds instead of oats for a nutty crunch.
- Go dairy-free: Swap the butter for olive oil or coconut oil.
- Mini sliders: Shape into small rolls for sandwich buns or sliders.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Activate yeast with warm water and sugar.
- Mix dry ingredients: whole wheat flour, cocoa, coffee, brown sugar, and salt.
- Stir honey, molasses, and butter into yeast mixture.
- Knead in whole wheat mixture, then bread flour, until dough is smooth.
- Let dough rise until doubled. Shape into loaves, top with oats, and let rise again.
- Bake until edges are golden, then serve warm.
Expert Tips
- Use a kitchen scale to divide dough evenly into six loaves.
- Don’t skip the coffee; it enhances the cocoa without making the bread taste like coffee.
- For the softest texture, avoid adding too much extra flour during kneading.
- Let the bread cool slightly before slicing to avoid a gummy texture.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! You can shape the loaves, refrigerate overnight, and bake the next day. Just let them come to room temperature before baking.
Absolutely. Wrap tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw and reheat before serving.
No, you can knead the dough by hand for about 10–12 minutes until smooth and elastic.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Copycat Cheesecake Factory Brown Bread
Equipment
- Stand mixer
- small bowl
- dough hook
- baking sheet
- plastic wrap or lightweight towel
Ingredients
- 2 ½ cups warm water about 105-115℉
- 2 ½ teaspoons instant yeast 1 packet
- 2 Tablespoons sugar
- 3 cups whole wheat flour
- 2 ½ Tablespoons cocoa powder
- 2 teaspoons instant coffee
- 1 Tablespoon brown sugar
- 1 teaspoon salt
- ¼ cup honey
- ¼ cup molasses
- ¼ cup melted butter cooled
- 3 cups bread flour
- Cooking spray
- ¼ cup rolled oats optional
Instructions
- In a stand mixer, place the warm water, yeast and sugar. Give it a stir to help dissolve the sugar and activate the yeast. Let it sit for about 5 minutes, until the yeast starts to bubble.
- In a small bowl, whisk together the whole wheat flour, cocoa powder, coffee, brown sugar and salt. Set aside.
- Once the yeast has bloomed, add in the honey, molasses and melted butter and stir to combine.
- Place the bowl into the stand mixer and use the dough hook.
- Add in the whole wheat flour mixture and start the mixer on low.
- Once the whole wheat mixture is incorporated, start adding the bread flour, starting with 2 cups of it.
- Slowly continue to add it as the dough is kneaded until the dough starts to pull away from the sides of the bowl. This should take about 6-8 minutes.
- Once the dough has formed a ball, spray a large bowl with cooking spray and place the dough in the bowl and cover with a clean dish towel.
- Place the bowl in a warm area and allow the dough to rise for 50-90 minutes, it should double in size.
- Once the dough has risen, punch it down and divide into 6 equal portions.
- Shape into long loaves about 8-10 inches in length and place on a baking tray several inches apart.
- Lightly wet the tops of the loaves and sprinkle the oats on top and gently press them into the dough. (Just brushing the tops of the loaves with wet fingers is enough.)
- Cover the baking trays and let the loaves rise for about 30-45 minutes, again should double in size.
- Preheat the oven to 375 degrees and bake the loaves for 20-22 minutes, just until the edges turn golden.
- Remove and serve warm!
Notes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.