Molasses Brown Bread Recipe (Video)

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 ¼ teaspoons)
• 2 cups all-purpose or bread flour
• 1 cup whole wheat flour
• 1 teaspoon salt
• 1 ½ 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)

1. 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).
2. In a large mixing bowl combine all-purpose flour, whole wheat flour, baking cocoa, and salt.
3. 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.
4. 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.
5. 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 ½-2 hours.
6. 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.
7. Brush with egg wash and sprinkle with oats. Cover with a damp cloth and let the dough rise for 30-45 minutes.
8. Preheat the oven to 350 degrees. Bake loaves for 25 minutes. Brush with melted butter.
9. Allow loaves to cool for a few minutes then transfer to a wire rack to cool.
10. Store the cooled loaves wrapped in plastic or in a freezer bag.

Cheesecake Factory Molasses Brown Bread Copycat Recipe

Molasses Brown Bread

Delicious molasses brown bread similar to the one served at The Cheesecake Factory! This recipe makes 2 loaves. You'll LOVE this bread!

5 from 3 votes

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

rise: 2 hours hours 30 minutes minutes

Total Time: 3 hours hours 10 minutes minutes

Servings: 24 slices

Calories: 80kcal

Ingredients

• 1 cup of warm water
• 1 Tbsp. sugar
• 2 ¼ teaspoons dry active yeast (1 packet)
• 2 cups all-purpose or bread flour
• 1 cup whole wheat flour
• 1 teaspoon salt
• 1 ½ 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 ½-2 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

If you find your dough too sticky, add a ¼ cup of flour and go from there. If you find your dough too dry, add a bit more water (Tablespoon at a time). You want a dough that after it has been kneaded, is soft and smooth.

Bread will stay fresh for several days. Wrap in plastic or keep in a bread bag.

Nutrition

Calories: 80kcal

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.