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Copycat Cheesecake Factory Honey Wheat Bread

Copycat Cheesecake Factory Honey Wheat Bread

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Why You’ll Love This Recipe

Copycat Cheesecake Factory Honey Wheat Bread is a soft, hearty loaf with a slightly sweet flavor and rich brown color, just like the iconic bread served before meals at the restaurant. This bread is perfect for sandwiches, toast, or enjoying warm with butter. Its tender crumb and hint of honey make it a crowd-pleaser at any table.

ingredients

Copycat Cheesecake Factory Honey Wheat Bread this Recipe

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

warm watermilkactive dry yeasthonemolassesbrown sugarsaltvegetable oilbread flourwhole wheat flourunsweetened cocoa powdercornmeal (for dusting)rolled oats (optional topping)

directions

In a bowl, combine warm water, milk, and yeast. Let sit for 5–10 minutes until foamy.

Stir in honey, molasses, brown sugar, salt, and vegetable oil.

In another bowl, mix bread flour, whole wheat flour, and cocoa powder.

Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.

Knead the dough for 8–10 minutes until smooth and elastic.

Place the dough in a lightly greased bowl, cover, and let rise for 1–1.5 hours or until doubled in size.

Punch down the dough and divide it into loaves. Shape into logs and place on a baking sheet lined with parchment paper and dusted with cornmeal.

Cover and let the loaves rise again for 30–45 minutes.

Preheat oven to 350°F (175°C). Optionally, brush the tops with a little water and sprinkle with oats.

Bake for 25–30 minutes or until the loaves sound hollow when tapped.

Cool on a wire rack before slicing.

Servings and timing

This recipe yields 2 medium loaves.Preparation time: 20 minutesRising time: 1.5 to 2 hoursBaking time: 25–30 minutesTotal time: approximately 2.5 to 3 hours

Variations

Use maple syrup instead of molasses for a milder sweetness.

Shape into rolls for individual portions.

Add a tablespoon of instant coffee powder to deepen the color and flavor.

Top with seeds like sesame or flax for extra texture.

storage/reheating

Store in an airtight container at room temperature for up to 3 days.For longer storage, refrigerate for up to a week or freeze for up to 2 months.To reheat, warm in a 300°F (150°C) oven for 5–7 minutes or toast slices individually.

Copycat Cheesecake Factory Honey Wheat Bread

FAQs

What makes this bread sweet?

The combination of honey, molasses, and brown sugar gives it a gentle sweetness.

Why is cocoa powder used?

Cocoa powder adds depth of color and a mild richness, not a chocolate flavor.

Can I make it without whole wheat flour?

Yes, but it will change the texture and flavor slightly.

Why use cornmeal on the baking sheet?

It prevents sticking and gives the bread a slight crunch on the bottom.

Can I use a stand mixer?

Yes, a stand mixer with a dough hook can knead the dough effectively.

Is this bread vegan?

Yes, if plant-based milk is used and no honey is added, it can be made vegan.

Why didn’t my dough rise?

Check that the yeast is active and the liquids are not too hot.

Can I add nuts or seeds inside?

Absolutely, mix them in during kneading.

What is the texture like?

It’s soft, slightly dense, and moist with a tender crumb.

How do I keep the bread from drying out?

Wrap it well and store in a cool, dry place.

Conclusion

Copycat Cheesecake Factory Honey Wheat Bread brings the beloved restaurant experience to your home kitchen. With its subtle sweetness, soft texture, and rich color, it’s perfect for any occasion—from simple toast to a hearty sandwich. Make it once, and it’ll become a bakery-style favorite in your own bread rotation.

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Copycat Cheesecake Factory Honey Wheat Bread

Copycat Cheesecake Factory Honey Wheat Bread

  • Author: simplemealsbykim
  • Prep Time: 2 hours
  • Cook Time: 30 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 3-4 loaves
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

A delicious copycat recipe of Cheesecake Factory’s famous honey wheat bread—soft, slightly sweet, and perfect for sandwiches or as a dinner side.

Ingredients

  • 1 1/4 cups warm water (110°F)
  • 2 teaspoons active dry yeast
  • 1 tablespoon granulated sugar
  • 2 cups bread flour
  • 1 3/4 cups whole wheat flour
  • 1 tablespoon cocoa powder
  • 2 tablespoons honey
  • 2 tablespoons molasses
  • 2 tablespoons vegetable oil
  • 1 1/2 teaspoons salt
  • 1 tablespoon brown sugar
  • Cornmeal, for dusting
  • Oats, for topping

Instructions

  1. In a bowl, combine warm water, yeast, and granulated sugar. Let sit for 5–10 minutes until foamy.
  2. In a large bowl, mix bread flour, whole wheat flour, cocoa powder, salt, and brown sugar.
  3. Add honey, molasses, and vegetable oil to the yeast mixture.
  4. Pour the wet mixture into the dry ingredients and knead for 8–10 minutes until a smooth dough forms.
  5. Place dough in a greased bowl, cover, and let rise for 1–2 hours or until doubled in size.
  6. Punch down the dough and divide into 3–4 loaves. Shape each into a small baguette.
  7. Place on a baking sheet dusted with cornmeal. Cover and let rise for another 30–45 minutes.
  8. Brush tops with water and sprinkle with oats.
  9. Bake at 350°F (175°C) for 25–30 minutes or until cooked through and slightly browned.
  10. Cool on a wire rack before slicing and serving.

Notes

  • Use warm water, not hot, to activate the yeast properly.
  • You can use a stand mixer with a dough hook to knead the dough.
  • Adding oats is optional but adds an authentic touch.
  • Store leftovers in an airtight container for up to 3 days.