11/19/2018

Servings 6 mini loaves

Cheesecake Factory Brown Bread

30 min 30 min 4 hr, 30
Prep Time Cook Time Total Time

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
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 become foamy
on top).

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. 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. If it feels too
sticky, like it would stick to your fingers when trying to shape, add a bit more flour (see notes for more info).

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 if you're not sure.

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.

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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.

Here's a great video that shows this. Skip to the 1:15 mark for the shaping to start. Note that she's making true mini
baguettes, that are more than double the size of these, so she needs to do a lot more folds. These loafs are just fine with
only two.

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. 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.

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