Copycat Cheesecake Factory Brown Bread

Steps

1. 1

   Combine the warm water, honey, and molasses in a bowl. Mix until dissolved and the liquid resembles sweet tea.

2. 2

   Add the active dry yeast and briefly mix. Leave for about 5 minutes, until a layer of foam forms on top.

   Start 5-minute timer
3. 3

   In a large bowl or stand-mixer bowl, combine the bread flour, whole-wheat flour, cocoa powder, salt, and brown sugar. Mix until evenly blended in color.

4. 4

   Pour the yeast mixture into the flour mixture. Using a stand mixer fitted with a dough hook, mix just until the dough begins to form.

5. 5

   Add the softened butter. Continue mixing for about 8 minutes, until the dough is smooth and stretchy.

   Start 8-minute timer
6. 6

   Spray a bowl with oil. Add the dough and turn it to coat. Cover with plastic wrap or a tea towel and leave in a warm place for 1½–2 hours, or until doubled in size.

   Start 2-hour timer
7. 7

   Punch down the risen dough and transfer it to a work surface. Shape it into a round and cut it into four equal pieces.

8. 8

   Shape each piece into a ball. On a large parchment-lined baking sheet, roll each ball into a rectangle about 8½ by 10 inches.

9. 9

   Starting at a short side, roll each rectangle into a cylinder. Pinch the seam closed along its length and pinch the ends closed.

10. 10

    Place the loaves seam-side down on the baking sheet, leaving space between them. Let them rise for about 40 minutes. Meanwhile, preheat the oven to 350°F (180 °C) (175°C (350 °F)).

    Start 40-minute timer
11. 11

    Lightly brush the tops of the loaves with water and sprinkle with oats.

12. 12

    Bake at 350°F (180 °C) (175°C (350 °F)) for about 30 minutes, until baked through and browned. Remove from the oven.

    Start 30-minute timer
13. 13

    Let the bread cool for 15–20 minutes before slicing, so it can finish baking as it rests.

    Start 20-minute timer