The Cheesecake Factory has been serving up slices of its famous cheesecakes since 1978. Perhaps just as famous is the iconic Cheesecake Factory bread—especially that soft, tender brown bread. It’s served warm in a basket along with classic French bread. It’s almost impossible to be in a bad mood once this heavenly bread arrives at the table!

Ingredients

• 2-1/4 teaspoon instant or active dry yeast
• 1-1/4 cups water, warmed to 105-115°F
• 1 tablespoon granulated sugar
• 1/4 cup honey
• 2-1/2 cups (300g) bread flour
• 1-1/2 cups (170g) whole wheat flour
• 1-1/2 tablespoons cocoa powder
• 1 teaspoons espresso powder
• 2 tablespoons molasses
• 1 teaspoon salt
• 1/4 cup cornmeal, for dusting the bottoms of the loaves
• 1/4 cup rolled oats, for topping the loaves

Procedure

Step 1: Activate yeast

In the bowl of a stand mixer fitted with a dough hook, combine the yeast, warm water and sugar. Let sit for 5 minutes until foamy. Meanwhile, in a separate bowl, sift together the bread flour, whole wheat flour, cocoa powder and salt. Set aside.

Editor’s Tip: Be sure to warm your water to the proper temperature. Somewhere between 105 and 115° is ideal. Any cooler and the yeast will not fully activate. Any warmer and you might kill the yeast.

Step 2: Combine ingredients

To the mixer, add the honey, molasses and espresso powder. Stir to combine and then add the sifted ingredients to the mixer. Blend on your mixer’s first speed, about 3 minutes, then knead in your mixer for an additional 8-10 minutes on your mixer’s second speed. The dough is ready when it’s smooth and begins to pull away from the sides of the mixer. The dough should be slightly tacky but not sticky.

Editor’s Tip: If the dough is sticky, add a little more bread flour to the dough, a tablespoon at a time and continue to knead until smooth.

Step 3: First rise

Transfer the dough to a clean, lightly oiled bowl and cover. Let rise in a warm place for 90 minutes, or until doubled in size.

Step 4: Shape the loaves

Spread a bit of cornmeal out on a piece of parchment paper. Then, turn out the dough onto a lightly floured surface and divide it into four equal-sized portions. Roll each into a smooth log, about 12 inches long, and press the bottom of each loaf into cornmeal to lightly coat the bottom.

Transfer loaves to a parchment-lined baking sheet about 4 inches apart.

Step 5: Second rise

Gently brush the loaves with water and sprinkle lightly with rolled oats. Cover loosely with a clean towel and let the dough rise in a warm place for 60 minutes. Loaves are ready when the dough is puffed and doubled in size.

Step 6: Bake

Preheat the oven to 350°. Uncover the loaves and bake for 25 to 35 minutes. Remove and let cool for at least 20 minutes prior to slicing.

Serve warm with pats of butter.

Editor’s Tip: Wondering how to tell when these dark-colored loaves are fully baked? Tap them. They should sound hollow, and they should be darker around the edges, particularly at the base. You can also use an instant-read thermometer and remove the loaves when they reach an internal temperature of 190°