I have updated this recipe, please click the new image at the bottom of this post to head to the new recipe page. I didn’t put it at the top because some people scroll right to the bottom and I didn’t want them to miss it. Thanks!
Every year when we go to Florida we devour The Cheesecake Factory Bread – it’s basically the sole reason we go eat there. Before the food even hits the table, Oliver, Anna and I absolutely destroy that sweet brown bread. 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 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 – the perfect Cheesecake Factory bread! 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 right? I mean, you’re trying to make The Cheesecake Factory Bread, not some new latte. 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 a purely aesthetic addition to get you that nice brown colour you know and love. The Cheesecake Factory Bread uses McCormick’s Caramel Coloring in their loafs (so google tells me), but without it, the taste is still just as good!
Want more delicious bread recipes?
Love bread? If you’re looking at the Cheesecake Factory bread and thinking “I’ve really got to start making bread more often”, yes, you do. That’s the trap I fell into too! This is the first bread I started making regularly because it’s SO EASY! I keep the recipe taped inside my glasses cupboard because I make it all the time! My crusty, rustic, no knead bread truly has no kneading, no fuss, and it turns out perfect every time!
Updated Post:
After years of making this recipe, I’ve decided to update it a bit. Keep reading to find out why I originally fell in love, then head over to the new post here, and enjoy the bread – it’s still our favourite!
Here’s the original Cheesecake Factory Bread recipe:
Cheesecake Factory’s Honey Wheat Brown Bread
Cheesecake Factory Brown Bread just like at the restaurant. This is my favourite bread recipe, and it's been the most popular recipe on Kitchen Trials since 2015!
Ingredients
- 1½ cups warm water (105ºF)
- 1 tbsp sugar
- 2¼ tsp instant dry yeast (1 package)
- 2 cups bread flour
- 1¾ cups whole wheat flour
- 1 tbsp cocoa powder
- 2 tsp espresso powder (or coffee)
- 1 tsp salt
- 2 tbsp butter, softened
- ¼ cup honey
- 2 tbsp molasses
- caramel colouring, or dark brown food colouring (optional)
- ¼ cup cornmeal, for dusting the bottom of the shaped (not baked) loafs (optional)
- oats, for dusting the top of the shaped (not baked) loafs (optional)
Instructions
- 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 below notes for directions on this.
- 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 350ºF oven for 25 to 35 minutes. The crust will be soft and squishy to the tough. Bread is cooked when the internal temperature is 190ºF, 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.
Notes
With the flour - Some days I find that I need to use more flour (probably depending on the weather, or how packed my cups are). the key is to have the dough feel tacky, but NOT sticky - none of it should stick to your fingers when you give it a squeeze.
For shaping mini-baguettes:
Use your fingertips to pat the dough into a rectangle, about 4" across. Fold the top 1/3 down, like a letter, and press the seam into the dough with your fingertips. You'll see that you're creating some friction at the top, this is good!
Fold the bottom up over the top, tightly, and press to seal again.
Without a stand mixer:
Whisk together the bread flour, whole wheat flour, cocoa powder, espresso powder, and salt. Make a well in the center and 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. Knead for about 10 minutes until combined. The dough will be fairly thick and a little tacky, but pieces shouldn't stick to your hands.
Continue with the recipe at step 4.
Cheesecake Factory Bread Rising
Katie @ Recipe for Perfection
Mmm, bread. I love it when restaurant duplicates work out. I’ve never eaten at the Cheesecake Factory, so I haven’t tried this bread before, but it certainly looks tasty!
Katrina
Katie, I tell myself it’s healthy too because it’s brown, lol!
Mary
Did someone say Cheesecake Factory? Followed link from foodgawker. Love this and will have to try it. Thanks!
Katrina
Mary, we LOVE Cheesecake Factory in this house, but only get to eat this once a year when we go to Florida. I’m working on perfecting their orange chicken right now too 🙂 This bread though, SO good!
Dini @ Giramuk's Kitchen
I saw the pictures on Instagram and was wondering if you would be putting it up on your blog! So glad that you have!! I love baking my own bread and this will be my next project for sure!! I’ve never had cheesecake factor bread rolls, but yours look phenomenal!!
Katrina
Dini, I’m so glad you checked! I’m kind the worst food blogger around when it comes to actually promoting my blog and telling people when things are new, lol. My goal to work on this year 🙂
PS – Best with a nice spreading of soft butter!
Amy @ Bay Area Menu Files
Bookmarking this for future reference. I’m not a huge baker. No patience and I’m the type to wing measurements (which is a No-No when it comes to baking), but too often do I crave this bread and I’m too lazy to drag my butt down to the nearest Cheesecake Factory (which isn’t THAT far), but if you combine trying to find parking and the wait, it might as well be.
Cheesecake Factory = The restaurant with serving sizes enough for three meals.. + a gazillion calories.
But that bread~ They might as well put it alongside the Cheesecake display outside. Thanks a lot!
Found you on Food Blogger Connection (Linkedin), btw!
Jenny @ Honey and Birch
Yum! This looks fantastic. I just bought a bunch of yeast – now I know what I should make 🙂
Robin Craig
This bread sounds delicious…..and I already have all the ingredients….and I’m out of bread. Totally making this today. Thanks for sharing!
Oh, and great pictures!
Robin Craig
Just made it, and it’s amazing! Thanks for the great recipe!
Christina Main
Ahhhh I seriously love this bread so much!
Laurel Blow
Oh! I’ve only been to the Cheesecake Factory once and their bread was absolutely amazing! I’m going to have to make this for my husband asap! Thanks!
Michelle Lomax
This is getting made tomorrow for sure! Oh gosh maybe I shouldn’t learn how to make it because then I will want to eat it all the time! haha I feel my butt growing as I look at the pics! Hey you only live once right? hmm I wonder if you all have a copy cat cheesecake…. ohhh nvmd! Brown bread it is! yummmm! Thank you so much!!!
Rachel
Gwen, I”m following THM and have sorely missed bread. This was divine!!! Even my non THM hubby enjoyed it! I made a small loaf just to test out. Tonight, I’m using it to make pizza crust. Thank you for the wonderful bread recipe!
Katrina
So glad you liked it! My kids are I are obsessed with this bread right now, I can’t actually believe it’s been almost two weeks since we had it. I’ll have to change that tomorrow 😉
Amanda
I made it tonight and they turned out amazing! It’s fairly cold and dry right now where I live so I made my oven a proofer.. Just as a heads up if anyone’s in the same climate.
Katrina
Love that you love it! I use the oven all the time too. I’ll put the loafs in there with just the light on to try and proof them a bit faster.
jeanne peterson
your bread is gorgeous. I’m going to try it, but use blackstrap molasses to get brown color, and seeds on top, just cause I like them. Enjoy your babies, they grow up so fast.
Katrina
Thank you Jeanne 🙂 I hope you like the bread! I haven’t bothered with darkening the colour since I made it for pictures, it tastes the same light brown as it would dark (the blackstrap molasses is a great idea I’m going to try though).
kaila
Hi there. I was wondering how this dough does if you freeze it? Will it still bake up nicely?
Katrina
Hey Kaila,
I haven’t actually tried freezing this bread yet, though it would make sense because we almost always have a couple loafs left over. Next time I make it I’ll try for you and let you know. In the mean time, hopefully someone else that has can comment for you.
Emad
We are eating it every month and some times every week. Delicious Thanks for the recipe
Keeley Gonzales
Is there a specific kind of molasses thay is supposed to be included in the recipe? Also, so excited to try this recipe!!
Katrina
I don’t think the type of molasses matters. I usually have store brand, or Crosby’s Family Cooking Molasses in the house, just depending on which one was on sale. One lady mentioned blackstrap molasses – which would help darken the colour more without food colouring, it would give a slightly stronger flavour too. I think you’re fine either way. I hope you enjoy it! We still can’t get enough of it in this house!
Marie
will try this tonight!
JRogers
Just made this bread, the consistency and softness came out great but the bread tasted so strongly of molasses that it wasn’t all that great to eat. I think I will try only 1 tbsp of molasses to see if this helps in anyway, the bread otherwise turned out beautifully and am very impressed with it.
Joanna
Just back from my mom’s and my annual trip to The Cheesecake Factory and of course I started to search for copycat recipes as soon as I got home. This one looks like a winner & as soon as the heatwave breaks, I’m totally trying it! Thanks for creating & posting!
Greta Lucas
Can this bread be baked in a bread machine?
Katrina
Hey Greta, I honestly don’t know. It makes a ton of bread, so if you want to try it I would cut the recipe in half or even down to 1/3.
Anonymous
I don’t have an oven, so I would HAVE to make it in my bread machine. I wish I could know if you tried it! Hmmmm!
Grazi Proglhof
Thanks for sharing!it’s really good and easy to prepare! Greetings from Brazil!
Collin
I LOVE this bread. I’ve made it two times so far. But, I seem to have a little trouble. My dough is really runny when I’m making it, and it never seems to come together. I know I’m not missing ingredients or anything and I make it in my stand mixer. They turn out as oblong pancakes, about 1″ thin and about 6″ wide.
Katrina
Try adding more flour, probably about 1/4 cup. Sometimes my dough is a little sticky too, I swear it depends on the humidity or something. Just keep adding flour, a little at a time, until the dough is workable. It should be a little tacky, but none should actually stick to your hands when you touch it. I’ll take some more step by step pics the next time I make it, just to get a pic of the texture 🙂
Johanne
Hi, so I tried your recipe today and it was going great at first but when it came to the “rising” part my dough barely rose if at all 🙁 I felt like I followed the recipe pretty spot on with the only difference being that I used the “by hand” method since I don’t have the stand mixer. Can you suggest what I should do next time? I really want to try it again but want to be sure my bread actually rises next time! Thank you! 🙂
Katrina
Hey Johanne,
I’m assuming by the fact that you tackled this by hand you’re, no stranger to bread making (probably better at it than I am, because kneading by hand terrifies me). First thing to make sure of is that the dough is the right texture. It should be tacky, but not stick to your hands when you’re done kneading, so just add more flour as needed to get to that point.
For rising – my go to trick is this. Lightly oil the bowl, then add the dough and toss it around a bit to get the dough coated in oil too. Cover the top very tightly with plastic wrap, then put the bowl into the oven with only the light on to rise. I always get a good, fast rise doing that 🙂
I really hope that it works next time for you! I would be so frustrated to go through all that work, and not have it turn out how I wanted it to. Thanks for giving it a second chance! Sorry I didn’t get back to you sooner too, we were on vacation and I found it hard to pull myself away from the pool 😉
Paula
Katrina, I make ho,Meade wheat bread all the time and was so happy to find your recipe for this special bread!!!!! We love it, question…. Someone has said that cheesecake.factory puts brown sugar in theirs, do you think you could sub the white sugar for brown? Would you use same amount or more? Also someone else suggested not adding the butter until after all flour and water incorporated in, then add butter, helps in rising. ( I may try that next time). Do you think you could double this recipe? It is so good and takes so long ( may also try the oven trick to help rise faster) and I have a Bosch mixer and double ovens, so would love to have more loaves at the end! Thanks!?
Stina
Thanks for sharing this recipes & all the tips & how to’s! I’m making it for Thanksgiving!
Just FYI, I had trouble Pinning this recipe, I tried the P link under ‘sharing is caring’ & also tried using ? button on Safari on my iPhone. After choosing my board to Pin it to, it said the link was invalid.
I stocked your Pins & found it, so I saved it that way! Maybe it was just my phone, but just wanted to give you the heads up, incase other people are also having this issue.
Thanks again for all you do!
Lisa
Can I leave out the coffee/espresso powder? And would I need to replace it with anything?
Katrina
Yep, you can absolutely leave it out, no need to add anything else 🙂
karen
Can I put this in the bread maker?
Katrina
Hi Karen,
I’m sorry to say that I don’t know for sure (I don’t have bread maker). Hopefully someone else sees this and will know. My mom loves her breadmaker, so I’ll check with her for you too. My gut tells me that you’d be fine to go through the kneading and rising stages, then just shape it yourself and bake in the oven. My only thought is that this recipe makes a LOT of bread, so I don’t know if a bread maker would have enough room in it to hold it all. Maybe try doing a half batch to start.
Donna
This is my first time making it and I put the ingredients in the bread maker for the mixing and kneading phases. I didn’t let it raise in the bread maker because your recipe says to let it rise for 2 hours and my bread maker is set up for only 1 hour.
Katrina
Let me know how it turned out Donna! There have been a few people asking about making this in a bread machine, and I don’t have one, so I haven’t been able to help them much. You might be ok with the 1 hour rise in a bread machine – I wonder if the added warmth in it helps to do a rapid rise (I have an oven setting that does this, and it will cut my rise time in half).
Marsha
I used the dough cycle. When done, I removed from machine, shaped as desired and placed on a greased baking sheet, covered with sprayed plastic wrap and let it rise a second time for an hour, then bake as directed. Yes! It’s totally awesome!
Carol Richards
Firs I love this bread too! Could I make it in regular loaf pans and how long should I bake? Thanks
Lori
I made the recipe exactly as printed. The coffee overpowered the bread and I think that’s what made it different from the Cheesecake Factories version. I will try it again, without the coffee. We love that bread and I am on a mission to make it at home. I do think this will come close once the coffee is omitted. Thanks for putting this recipe together.
Russell
On every trip to the Cheesecake Factory, they have told me that the dark bread has cream in the recipe, and yet none mentioned in yours ??
Katrina
This was just the closest I could get to it at home, through guessing and trial and error… I never even thought to asked them about it when I was there, lol!
Sara
What kind of cocoa powder? I have unsweetened cocoa powder will that work?
Katrina
Hey Sara – yep, that’s it! I think that’s the only kind we have here (unsweetened). That, or I’ve never looked closely enough when I’ve bought it, lol!
Vaish
Hi there! I made this just now and oh my god!!! What a beautiful bread this makes.. The cocoa and coffee and molasses add just the right notes. I baked my 6 mini baguettes for 22 minutes and they turned out perfect moist and so fluffy inside. I agree, it’s a very close match to Cheesecake factory’s bread. And this recipe is a keeper. Thank you so much!!!
Katrina
Thanks Vaish!! So glad that you loved it as much as we do 🙂
Vidhya
I had a taste of this bread at the cheesecake factory in dubai…it’s so wow. ..thank you for sharing the recipe…bookmarked this..iI wanna try…
Katrina
I hope you like it! Thanks for the comment too, I really appreciate seeing them 🙂
Vidhya
Tried this bread too…doing the happy dance with the results..thank u for the detailed recipe. .
Kriti
There are different types of molasses available in the market like backstrap/pomegranate.. which one should I buy for this recipe?
Katrina
Hey Kriti,
You are spoiled! We don’t have options like that in the grocery stores around here! Probably in the city…and the thought of a pomegranate molasses is making want to bake some cookies. For the bread, it’s just traditional baking molasses, blackstrap is the way to go 🙂
goo.gl
LOL! The King is here! And shame about the giveaway…fingers crossed for christmas! xx
Kriti
Hi! I dont have corn meal. Will it be ok if I use corn flour?
Or is there any other ingredient I can use to replace corn meal?
Katrina
Sorry I didn’t see this sooner, we took off for a waterpark weekend. The cornmeal is just texture on the bottom and helps it not stick. Just bake it on parchment paper and you’ll be fine without it ☺️
Kriti
Great! Thanks Katrina 🙂
One more thing that I wabted to ask you.. have you tried freezing this dough?
Katrina
No problem! I haven’t tried freezing though, so I don’t know for sure. I would probably bake it 80% of the way, let it cool, then wrap in plastic wrap and put in a zip lock bag with as much air as possible out of it (so no freezer burn), then freeze. I’d try baking it from frozen for about 10 minutes to warm up and finish. The time at the end I’m not positive about, so watch it 🙂
Kriti
Thanks again, Katrina! 🙂
Btw I tried baking this bread and turned out amazing.. thanks for sharing this recipe
nice bread makers
I have learn a few good stuff here. Definitely price bookmarking for revisiting.
I surprise how much effort you put to create one of these
excellent informative site.
Shradha
Can v use all purpose flour instead of bread flour,not available where I live.thx
Katrina
Hi Shradha, you can substitute all purpose – the difference is the gluten content, so the loans will just end up a bit smaller, should still be OK though ?
Abbey
Hi!
I want to make this for one of my cooking classes, but I have to make enough for 100 people. How big are the mini loaves once they are baked?
Katrina
Hey Abbey,
So, the loaves are roughly 10″-11″ long, and maybe 3.5″ wide. You could easily split the dough in half again and make 12 truly mini loaves per recipe. Let me know if you need any more info!
Anita
Dear Katrina,
I just wanted to drop you a line to let you know that your recipe is awesome. This is totally a keeper. That bread at Cheesecake Factory has always been a favorite of mine. Now I do not have to go there to get it!!! Well done!
Katrina
Thanks so much Anita!! It literally makes my day when I hear back from someone that liked one of my recipes ?
Joyce
Don’t have a bread mixer, can I mix the ingredients by hand?
Donna Wood
Of course! People have made bread by hand for hundreds of years. At stated in the recipe, knead for 8-10 minutes–by hand though instead of machine. Use a well floured board (table, counter, whatever you have). The dough should be tacky but not stick to your hands. Then follow the rest of the recipe for rising and baking just as it is written.
maria
I could eat bread all day… and this one looks amazing! Can’t wait to try it. Thanks for sharing 🙂
Carolyn L
I grind all our flour
If I use gluten with the wheat flour – do you think it will be the same as the bread flour?
Katrina
Hey Carolyn, from what I can find online that’s exactly what you should do (I’ve never thought of grinding my own flour, but I think it’s amazing that you do!!!). Here’s the resource that I found if you want to check it out: http://bakingbites.com/2012/09/what-is-bread-flour/
Paula Krantz
I am not sure, I have never done that, the problem arises that this bread takes so much time (with the rising, etc) that I would hate to tell you to just try it and hope. Your choice 🙂
Amy
Hi Katrina
I tried this recipe and it tasted heavenly.thank you for giving us this recipe.i would like to freeze this dough.how should I freeze it and how would I go about baking the dough after freezing.should I omit the yeast if I am freezing?
Thank you once again
Amy
Katrina
I would bake the loaves until they’re about 75% done, then let them cool completely before freezing. To freeze – I’d put them on a baking sheet, uncovered, until completely frozen (this will get rid of any remaining moisture that would cause freezer burn). Then double wrap them in plastic wrap and store in either a zip lock freezer bag, or like a rubbermaid container to make sure you don’t get freezer burn. To cook, I’d just put them back into the oven from frozen for about 10 minutes. Sorry I was so late getting back to you, summer got ahold of me!
Barbara Pelletier
I saw a sweet black bread on the internet that used stevia. Now I can’t find it. Do you know it?
Thanks,
Katrina
Sorry Barbara, I haven’t seen that one yet. I’ll try taking a look for it later though and see what I can find!
Carolina
Hi! Can i use olive oil instead of butter? And can i use all whole wheat flour? Thank you very much!!
Katrina
Hey Carolina, I’m not sure about the olive oil substitute (sorry, I haven’t tried that before). You should be just fine using all whole wheat flour though – the texture will be a little denser / coarser, but if you’re a fan of whole wheat flour I’m sure you won’t mind 🙂
Rachelle
How do they serve the bread warm it never tastes dried out? I’ve always wondered that…super excited to try this recipe, thanks!
Melissa
At what point would I be able to freeze a unbaked loaf? I would like to make this up and just bake the loaves as I need them but I’m not sure when would be the right time to freeze.
Bill W.
Best bet is to bake them before freezing. Once they are completely cooled wrap them well in aluminum foil and store in a plastic bag in the freezer. Once the pre-baked loaves are frozen you can reheat them like a baguette. Remove from the freezer and bring it to room temperature still in the foil. This will allow any moisture to be reabsorbed. Preheat your oven to 350 and put the foil wrapped loaf in for 5-10 minutes. The quick version is to preheat the oven to 425 and put the still frozen foil wrapped loaf in for 5-10 minutes.
Melissa
Great!! Thank you very much!
Melina & Marina
Hi Katrina,
Thank you so much for this wonderful recipe! We’ve been looking for it forever but couldn’t find one that felt right. Just made it last night and it turned out perfect! We stuck to your recipe and didn’t need to make any adjustments. They taste heavenly just like Cheesecake factory bread, even better. Add a dollop of butter and eat them warm. YUMMY! We absolutely loved it and so did the family. We appreciate your thorough explanation and notes. It did help immensely. They came out exactly as your pictures. We didn’t have caramel color and used regular brown food coloring and they looked just like yours.
Thanks again and have a wonderful weekend!
Melina & Marina
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Chris
Great flavor but recipe calls for too much water. Put in my bread machine and looked like cake batter, had to add about 1/2 cup+. Recipe too large to bake in machine but dough cycle and then bake in a 9×5 pan. I weigh my flour for accuracy. Skip dissolving yeast and sugar for machine unless the yeast freshness in question. Follow order as outlined in machine manual.
Anonymous
The recipe mentions bread flour; should it be white or brown bread flour?
Katrina
Sorry about that, I use white bread flour, but you could use either.
Donna Wood
I added 1 tablespoon of coffee that I ground finer with a small kitchen grinder. I could see the grounds in the dough. Ugh! Did I just ruin the whole batch? As I sit here waiting for it to rise, I’m almost in tears over the possible waste. I so easily could have used 1 1/2 cups warm coffee and NOT the grounds.
Katrina
No, don’t worry Donna! Keep with it, I’m sure it’ll still be great!
Anonymous
Decrease the whole wheat flour amount and try another brand of white flour (these kind of issues happen due to flour blend in consistency which is natural don’t worry about it)
Nancy
I made this bread today but using active dry yeast and the sponge method to raise the dough.. i usually use this method for recipes that call for whole wheat flour, and in one hour it was already double in size 🙂
I also substituted molasses with firmly packed sugar, reduced the amount of honey to half and added maple syrup.. though the dough was soft and I needed to add an additional 1/2 cup flour, the bread turned out amazing!! success from the first time, this recipe is definitely a keeper! thank you
Katrina
I’m so happy that you enjoyed it Nancy – and I LOVE that you added your tweaks. It helps so many other people who are looking to make it too. Hope you have a great weekend!
Nancy
Other comments and reviews did help a lot especially the ones related to molasses.. i was about to use pomegranate molasses (that’s the only one we have where I live)! therefore the tweaks 😉 the bread is amazing and deserves a good review! I hope you also enjoy the weekend!
Fitness health forever
Awesome post. Thanks for sharing this wonderful post with us!
dark lips
Chloe
Can I replace the whole wheat flour with oat flour? And if I can will the measurements change?
Rita
Can i use only bread flour if i do not have wheat flour?
Victoria
This recipe made a decent loaf of bread that is darker than a regular loaf. That said, it did NOT taste like Cheesecake Factory bread. So disappointed.
Kristen
I just made the bread yesterday, using Folger’s coffee crystals, which will dissolve easily. I highly recommend that, or something similar. Worked out great and the bread is super tasty!
Katrina
Awesome idea Kristen, thank you so much for sharing! I’m not a coffee drinker, so I never would have thought to try those, I literally only have espresso in the house for my chocolate cakes, lol. You can totally find me with a pepsi in a coffee mug at 6am so I look like I’m adulting though!
Krishnan
Nice recipe! Healthy and tasty! Tried it and worked out well!
Thanks!
Xcellerate 35
Ginnt
What tempature did you use in your oven?
Anonymous
Hi, can I substitute the two flour with all purpose flour?
Tejashri
Hi! I love how informative and great your articles are. Can you recommend any other blogs that share information about the best Indian Grocery stores or gourmet food stores? Thanks a lot!
Samantha
The closest Cheesecake factory is 6 hours from us and my husband loves their rye bread so I was thrilled to find this recipe and whip some up for Father’s Day. He said it tastes just theirs and all of our kids loved it too. Thanks for such an easy to follow recipe!!
Anonymous
Hi, I’ve made this bread several times and always comes out great. I did not use the brown food color and it still looks great. I have since bought the brown food color(thru amazon) that I think gives the bread a richness look. I was at cheesecake factory last night and remembered how much I loved the bread and will be making it tomorrow. Thanks for the receipe.
Katrina
Thanks so much for taking the time to come back and leave I comment – I really appreciate it 😊 And so glad you like the recipe!!
Scott Charles Parkinson
i LOVE Cheesecake Factory bread. If I wanted to make loaves instead of baguettes, how long should I cook it? Would the recipe make 2 or 3 loaves?