Every year when we go to Florida we eat at The Cheesecake Factory. Before the food hits the table though, Oliver and I absolutely destroy the sweet brown bread that they bring to the table. We can’t get enough of it. The little mini loafs are so soft and squishy, warm out of the oven, and just begging for a pat of butter. They’re pure heaven.
Grocery shopping on Friday, with Oliver home from school, I realized that when he’s asking me to buy him “his” bread (a whole wheat loaf with oats on top), that he was trying to get that bread from Florida (it’s taken me two years to figure this out, some days I’m not the quickest, you know). That was all I needed, it was time to figure it out for him.
And holy shit, on the first try, I nailed it. Usually, this would take me a dozen attempts, but something was on my side during my googling, and for the first time I guesstimated all the right changes from the existing recipes, reviews, and descriptions I found. This is it, every bite brought both of us right back to Florida, and we couldn’t stop eating it. Even Bo, who hears “whole wheat” and automatically shuts down, was caught eating it. I’m telling you, for that alone, I deserve a medal!
The recipe – it sounds crazy when you’re reading through it. Cocoa powder? Coffee? Molasses? Food coloring? Ridiculous. But it’s just the littlest touch of them, and that’s what makes it. I know, enough blabbering, you want pictures. You need to see it to know…
After the recipe you can see a picture of them just before their second rise, to get an idea on size and shape. Also, the food coloring (or caramel coloring if you have it) isn’t necessary at all, it’s purely aesthetic, to get you that nice brown colour you know and love. The Cheesecake Factory uses McCormick’s Caramel Coloring in their loafs, but without it, the taste is still just as good!
Here’s your recipe: