Copycat Cheesecake Factory Honey Wheat Bread – If you’ve ever craved the delicious Copycat Cheesecake Factory Honey Wheat Bread. From the comfort of your own home. This recipe is for you. With simple ingredients like all-purpose flour, whole wheat flour, and honey. You can recreate this beloved bread easily.
The first time I made this bread. I was trying to recreate. A special memory of a family dinner at Cheesecake Factory. The warm, sweet, and hearty bread. Was a hit. With my husband and child. Who couldn’t get enough of it. Seeing their smiles. As they enjoyed the fresh, homemade bread. Straight from the oven. Was priceless.
What makes this Copycat Cheesecake Factory Honey Wheat Bread truly special?
This Copycat Cheesecake Factory Honey Wheat Bread recipe. Is your ticket. To recreate a beloved restaurant favorite right at home. With its authentic flavor. Straightforward ingredients. And versatility. It’s perfect for any occasion. Whether you’re making sandwiches. Enjoying it with butter. Or using it as a dinner roll. This bread offers a delightful combination of sweetness. And heartiness. That everyone will love.
What You Need To Make This Copycat Cheesecake Factory Honey Wheat Bread Recipe?
All-Purpose Flour: Gives the bread a light. And airy texture. Spoon and level your flour. For the perfect measurement.
Whole Wheat Flour: Adds a hearty, nutty flavor. Store it in the fridge. To keep it fresh longer.
Cocoa Powder: Enhances the color. And adds a subtle richness. Sift to avoid clumps in your dough.
Granulated Sugar: Adds a touch of sweetness. And helps activate the yeast. You can reduce the sugar slightly. If you prefer a less sweet bread.
Salt: Balances the flavors. And controls the yeast. Use fine salt. For better distribution.
Instant Yeast: Makes the dough rise faster. Ensure your water is warm, not hot. To avoid killing the yeast.
Warm Water: Activates the yeast. And hydrates the flour. Aim for water that’s about 110°F (43°C).
Butter: Adds richness. And flavor. Melt it and let it cool slightly. Before adding to the dough.
Molasses: Gives the bread its distinctive color. And deep flavor. Lightly oil your measuring cup. For easy cleanup.
Honey: Adds natural sweetness. And moisture. Similar to molasses. Oil your measuring spoon. For an easy pour.
Rolled Oats: Adds a lovely texture on top. Lightly press them into the dough. To ensure they stick.
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Steps To Make Copycat Cheesecake Factory Honey Wheat Bread:
Step 1: Start by mixing all the dry ingredients in your KitchenAid stand mixer: both flour, cocoa powder, sugar, salt, and yeast. Now, in a medium bowl, combine the warm water, melted butter, molasses, and honey. Make a well in the dry ingredients and pour in the wet mix.
Step 2: Mix until a dough forms. Transfer the dough to a floured surface and knead by hand for 5-8 minutes—there’s something so satisfying about kneading dough by hand! If it’s too sticky, sprinkle some extra flour. Once the dough is smooth and elastic, place it in an oiled bowl, roll it around to coat all sides, and cover it with plastic wrap. Let it rise for 2 hours.
Step 3: After rising, divide the dough into 3 pieces and shape each into a 9-inch log. Place them on a parchment-lined baking sheet, sprinkle with rolled oats, and lightly score the tops. Cover with plastic wrap and let them rise for another 30 minutes.
Step 4: Preheat your oven to 350°F (175°C) and bake the loaves for 30 minutes. Let them cool on a wire rack before slicing and enjoying!
Tip:
For an even more authentic experience. Let the dough rise overnight in the fridge. This slower fermentation process. Enhances the flavor. And the texture of the bread. Simply follow the recipe. Until the first rise. Then cover the bowl with plastic wrap. And let it sit in the fridge overnight. The next day. Bring the dough to room temperature. Before proceeding with shaping. And the second rise. This extra step is worth the wait. For an even richer, more complex flavor!
Frequently Asked Questions:
Can I use active dry yeast instead of instant yeast?
Yes. You can substitute active dry yeast. For instant yeast. Just make sure to activate it in warm water. With a pinch of sugar. Before adding it to the dry ingredients.
Can I freeze this bread?
Absolutely! Once the bread has cooled completely. Wrap it tightly in plastic wrap. And then aluminum foil. It can be frozen for up to 3 months. Thaw at room temperature before serving.
How can I tell if my dough has risen enough?
The dough should double in size. During the first rise. You can test it by gently pressing a finger into the dough. If the indentation stays. It’s ready.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Copycat Cheesecake Factory Honey Wheat Bread
Ingredients
- 2 c all-purpose flour plus extra for kneading
- 1 1/2 c whole wheat flour
- 2 tsp cocoa powder
- 1 tbsp granulated sugar
- 1 1/2 tsp salt
- 2 1/4 tsp instant yeast
- 1 1/4 c warm water
- 2 tbsp butter melted
- 1/4 c molasses
- 1/4 c honey
- rolled oats for topping
Instructions
- Mix Dry Ingredients: In your KitchenAid stand mixer. Combine the all-purpose flour, whole wheat flour, cocoa powder, sugar, salt, and yeast. Set this mixture aside.
- Prepare Wet Ingredients: In a medium-sized bowl. Mix together the warm water, melted butter, molasses, and honey.
- Combine: Make a well in the center of your dry ingredients. And pour in the wet mixture. Using your KitchenAid mixer. Blend until the dough comes together.
- Knead the Dough: Transfer the dough to a lightly floured surface. And knead by hand for 5-8 minutes. Or use the mixer if you prefer. The dough should be smooth and elastic.
- First Rise: Place the dough in a bowl greased. With 1 tablespoon of oil. Roll the dough to coat it in oil. Then cover with plastic wrap. And let it rise for about 2 hours. Or until doubled in size.
- Shape the Loaves: Divide the dough into three equal pieces. Shape each piece into a 9-inch log. And place them on a parchment-lined baking sheet.
- Add Toppings: Sprinkle rolled oats over the top of each loaf. Lightly score the tops. With a sharp knife.
- Second Rise: Cover the loaves with plastic wrap. And let them rise for an additional 30 minutes.
- Bake: Preheat your oven to 350°F (175°C). Bake the loaves for 30 minutes. Once done, cool the bread on a wire rack.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
