Delicious molasses brown bread similar to the one served at The Cheesecake Factory! This recipe makes 2 loaves, brushed with butter right out of the oven for the perfect flavor and texture. You’ll LOVE this bread whether as part of a meal or as a snack! This post contains affiliate links.
You might also like our honey wheat bread, our Amish white bread, or our cinnamon swirl bread.
Watch our step by step video!
Cheesecake Factory Brown Bread
If you’ve been to a steak house or The Cheesecake Factory you know about brown bread. It’s served in small loaves with butter and is soft and delicious with the perfect hint of sweetness. I like the bread served at The Cheesecake Factory, but I love this bread. I think it’s better. I brush my loaves with butter right when they come out of the oven. It gives it a punch of flavor and a great crust texture.
This is one of the only whole wheat bread recipes that I like, which says a lot! It took me a while to get the ratios just right, but my kids were happy to help taste test. I ended up using my Amish white bread recipe as a base, adjusting it to use a blend of white and wheat flour, adding cocoa powder and molasses to get the right shade of brown, more salt, and honey.
I bake mine in a baguette pan, which gives them a nice round shape, but you can also bake them on a greased baking sheet.
Make a couple of loaves to slice up and serve with dinner. This bread also makes delicious sandwich bread (mini sandwiches). Let’s get started!
Brown Bread Ingredients
(scroll to the end of the post for a printable version)
- 1 cup of warm water
- 1 Tablespoon. sugar
- 1 packet dry active yeast (2 1/4 teaspoons)
- 2 cups all-purpose or bread flour
- 1 cup whole wheat flour
- 1 teaspoon salt
- 1 1/2 Tbsp. baking cocoa
- 2 Tbsp. canola oil, vegetable oil (or olive oil)
- 2 Tbsp. honey
- 2 Tbsp. molasses
- 1 egg white + 1 Tbsp. water (egg wash to brush on bread)
- a handful of oats
- melted butter for brushing onto finished bread
How To Make Sweet Molasses Bread
(scroll to the end of the post for a printable recipe card with step-by-step instructions)
- In a small bowl, dissolve the sugar in warm water, and then stir in yeast at room temperature. Allow to proof until it looks like a creamy foam on top of the water (about 5 minutes).
- In a large mixing bowl combine all-purpose flour, whole wheat flour, baking cocoa, and salt.
- Add water/yeast mixture, oil, honey, and molasses. Mix with a stand mixer or Danish dough whisk until the dough pulls away from the side of the bowl.
- Transfer dough to a floured surface and knead for at least 5 minutes (if you are using a stand mixer you can use a dough hook for 2-3 minutes). The dough should be smooth and elastic.
- Add a bit of oil to the large bowl. Place dough in bowl, turning once to coat. Cover with plastic wrap or a damp cloth and allow the dough to rise until doubled in size, 1 1/2-2 hours.
- Punch the dough down and divide it into two portions. Roll out each portion into a 12-14″ loaf and place on a well-greased baguette loaf pan or baking sheet.
- Brush with egg wash and sprinkle with oats. Cover with a damp cloth and let the dough rise for 30-45 minutes.
- Preheat the oven to 350 degrees. Bake loaves for 25 minutes. Brush with melted butter.
- Allow loaves to cool for a few minutes then transfer to a wire rack to cool.
- Store the cooled loaves wrapped in plastic or in a freezer bag.
Cheesecake Factory Molasses Brown Bread Copycat Recipe
Molasses Brown Bread
Ingredients
- 1 cup of warm water
- 1 Tbsp. sugar
- 2 1/4 teaspoons dry active yeast (1 packet)
- 2 cups all-purpose or bread flour
- 1 cup whole wheat flour
- 1 teaspoon salt
- 1 1/2 Tbsp. baking cocoa
- 2 Tbsp. canola oil or olive oil
- 2 Tbsp. honey
- 2 Tbsp. molasses
- 1 egg white + 1 Tbsp. water egg wash to brush on bread
- a handful of oats
- melted butter for brushing onto finished bread
Instructions
- In a small bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until it looks like a creamy foam on top of the water (about 5 minutes).
- In a large mixing bowl combine all-purpose flour, whole wheat flour, baking cocoa, and salt.
- Add water/yeast mixture, oil, honey, and molasses. Mix with a stand mixer or Danish dough whisk until dough pulls away from the side of the bowl. It will be slightly sticky (if it's dry, add a tablespoon or two of water).
- Transfer dough to a floured surface and knead for at least 5 minutes. The dough should be smooth and elastic at this point.
- Add a bit of oil (about 1 Tbsp.) to the mixing bowl. Place dough in bowl, turning once to coat. Cover with plastic wrap or a damp cloth and allow the dough to rise in a warm place until doubled in size, 1 1/2-2 hours.
- Punch dough down and divide it into two portions. Roll out each portion into a 12-14" loaf and place on a well-greased baguette pan or baking sheet.
- Brush with egg wash and sprinkle with oats. Cover with a damp cloth and let the dough rise for 30-45 minutes.
- Preheat the oven to 350 degrees. Bake loaves for 25 minutes. Brush with melted butter.
- Allow loaves to cool for a few minutes then transfer to a wire rack to cool.
Notes
Nutrition
CAN YOU USE INSTANT AND DRY ACTIVE YEAST INTERCHANGEABLY?
For the most part, I use whatever yeast is available. Most of the time it’s the instant yeast that comes in a large package from Sam’s Club. When I use dry active yeast I add 10-15 minutes to the rise time. Technically you do not need to proof instant yeast, only dry active yeast, but I’ve gotten so used to proofing my yeast that I proof it for every recipe.
WHERE IS A GOOD PLACE TO LET THE DOUGH RISE?
A warm place is a perfect place for yeast to do its thing. I preheat my oven for 60 seconds then shut the heat off. I place my bowl of dough with a damp cloth or plastic wrap (that has been sprayed with non-stick cooking spray) covering it inside my oven.
Welcome! I'm Brandy, mother to 5 darling kiddos and a cute black lab named Toby. My husband is in the Coast Guard so we've lived all over the place, turning each house into a home. I love baking, sewing, making cute things with my kids, and sharing what I've learned with all of you!
Helen says
How warm should the water be for the yeast?
Brandy says
I’m not sure the exact temp, I just go with warm water. Like for a baby’s bottle.
Jolene says
What is baking cocoa? Is it the same as the cocoa powder used in baking cakes/cookies? This recipe sounds delicious and I’d like to try!
Brandy says
Yes, it’s the same!
JoAnn says
Followed recipe exactly except too lazy to knead it so left in kitchenaid after mixing and let it roll for about 4-5 minutes. When it was smooth and elastic pulled it out and put in oiled bowl to rise. Recipe worked great and loved the bread. Two smallish loaves that need to be shaped ( I don’t have a baguette pan) so weren’t exactly symmetrical but man that flavor was even better the next day. I will definitely be making this often. I used bread flour instead of all purpose because I needed to use it after squirreling away several bags of flour during the pandemic. I think I will continue to use it in this recipe as it worked so well. Had two thick chunks tonight with homemade soup and it was incredible ( again the flavor enhances the following day even more). Thanks, Brandy.
Brandy says
JoAnn, I’m so glad to hear this! It’s one of my favorites!
Elizabeth A Bradbury says
Have you made these as dinner rolls? I love the bread and wonder how long to bake as a roll.
Brandy says
I haven’t tried making them into dinner rolls, but I’d imagine they’d bake 15-18 minutes (like the rest of the rolls that I make). Let me know how they turned out if you make them!
Gina says
How long should we let it rise? Your instructions read 1 1/2 – 2 hours, but introduction it reads rise time is 2 1/2 hours.
Thanks,
Brandy says
That’s because it needs to rise 2x. First one for 1 1/2-2 hours and the second one for 30-45 minutes.
jules says
Hi! Cant wait to try this. If I do half the recipe, does that change any of the kneading/resting/rising times? Thx 🙏🏽
Brandy says
Nope! They’ll all be the same. 😊