Cheesecake Factory’s honey wheat brown bread

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From Kitchen Trials

Sweet, light, fluffy, soft. This bread. Oh my, this bread. Words are hard to describe how much I love (scarfed down?) this bread. I have never eaten at the Cheesecake Factory, but the original poster of this recipe hit on something pure gold(en brown). I made it earlier this winter and when an event at my husbands place of employment required me to bring food I (naturally) suggested I would bring bread. This was one of our favorites, and I was once again reminded why. It’s quick to put together, though rising times take a while. In the end, it’s totally, completely, deliciously worth it. This recipe originally makes 6 mini baguettes, but I split each would be baguette into four pieces and made rolls, which worked better in a buffet type situation. I also sent along whipped butter with a bit of honey mixed in. Excuse me, while I polish off the last of the leftovers…DSC_0963

Here we go!

In a medium bowl, mix together the warm water, sugar, and yeast. Set aside for 5 minutes to proof (it will be foamy on top at the end).

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Using the paddle attachment in your stand mixer, whisk together the bread flour, whole wheat flour, cocoa powder, espresso powder, and salt.

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Add the yeast mixture, butter, honey, and molasses. Also, add your food coloring here if using. You can adjust the colour while it’s kneading, so just add a little at a time.

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Mix on medium-low speed until combined. The dough will be fairly thick and a little tacky.

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Swap out to the dough hook, and knead on medium speed for 8 to 10 minutes. This dough is thicker than your standard white bread, so it will be a little tacky, but will not pull or stick to the bottom of the bowl while kneading (but will when the mixer is stopped).

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Place the dough in a large, lightly oiled bowl and cover tightly with plastic wrap.

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Let rise is a warm spot for two hours, until doubled in size.

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Divide the dough into 6 equal sized pieces, and shape into mini-baguette style logs, roughly 6″ long and 2″ wide. See link at top of page for directions on this. OR, divide each baguette into four and make rolls (what I did here). Be sure to keep dough that you aren’t currently working with covered lightly with plastic wrap or a towel, to keep it from drying out.

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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.

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Set in a warm place and let rise for another 60 to 90 minutes, until nearly doubled in size again.

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Bake in a 350℉ oven for 25 to 35 minutes. The crust will be soft and squishy to the tough. Bread is cooked when the internal temperature is 190℉, so feel free to use an instant read thermometer to check.

Let cool for at least 15 minutes before slicing. 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.

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Yield: 6 mini baguettes or 24 rolls

Ingredients

1½ c warm water (105℉)

1 T sugar

2¼ tsp instant dry yeast (1 package)

2 c bread flour

1¾ c whole wheat flour

1 T cocoa powder

2 tsp espresso powder (or instant coffee)

1 tsp salt

2 T butter, softened

¼ c honey

2 T molasses

caramel colouring, or dark brown food colouring (optional – I never use this)

¼ c cornmeal, for dusting the bottom of the shaped (not baked) loafs (optional)

oats, for dusting the top of the shaped (not baked) loafs (optional)

Directions

In a medium bowl, mix together the warm water, sugar, and yeast. Set aside for 5 minutes to proof (it will be foamy on top at the end).

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. Also, add your food coloring here if using. You can adjust the colour while it’s kneading, so just add a little at a time. 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 your standard white bread, so it will be a little tacky, but will not pull or stick to the bottom of the bowl while kneading (but will when the mixer is stopped).

Place the dough in a large, lightly oiled bowl and cover tightly with plastic wrap. Let rise is a warm spot for two hours, until doubled in size.

Divide the dough into 6 equal sized pieces, and shape into mini-baguette style logs, roughly 6″ long and 2″ wide. See link at top of page for directions on this. OR, divide each baguette into four and make rolls. Be sure to keep dough that you aren’t currently working with covered lightly with plastic wrap or a towel, to keep it from drying out.

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℉ oven for 25 to 35 minutes. The crust will be soft and squishy to the tough. Bread is cooked when the internal temperature is 190℉, so feel free to use an instant read thermometer to check.

Let cool for at least 15 minutes before slicing. 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.

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Published by

girlkneadsbread

My adventures with bread and the deliciousness of life.

2 thoughts on “Cheesecake Factory’s honey wheat brown bread”

  1. So, I saw the ping-back and had to come and see… OMG ROLLS!!! Why Did I never think of making rolls with these. Brilliant idea on your part, and I am totally stealing it for the next family get-together 😉

    Also – I too believe that a whipped honey butter (or honey cinnamon butter) is required for almost every occasion. Love it!

    Like

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