Cheesecake Factory Bread Recipe

I’ve always loved recreating favorite restaurant dishes at home, especially when they bring so much warmth to the dinner table. This easy cheesecake factory bread recipe perfectly captures that signature deep brown color and slightly sweet aroma we all adore, making family dinners feel a little extra special. It’s a fantastic solution for busy weeknights when you want something hearty and homemade without a ton of fuss, supporting healthy family dinners.

Ingredient Map (Amounts • Role • Swap)

Crafting this delightful bread starts with understanding each ingredient’s role. I find using quality ingredients truly makes a difference in flavor and texture, especially for a family-favorite like this.

• Core Ingredients:
  • Warm Water (300 ml / 1 ¼ cups, 40-43°C/105-110°F): Activates yeast for a proper rise.
  • Active Dry Yeast (7 g / 2 ¼ teaspoons): The leavening agent for a light, airy crumb.
  • Granulated Sugar (60 g / ¼ cup, divided): Feeds yeast and adds subtle sweetness.
  • Bread Flour (300 g / 2 ½ cups, plus more): Provides chewy texture and structure. (Swap: All-purpose flour works, but the texture may be softer.)
  • Dark Rye Flour (150 g / 1 ¼ cups): Adds hearty flavor and contributes to the deep color.
  • Unsweetened Cocoa Powder (30 g / ¼ cup, natural): Essential for the rich brown hue and complex depth.
  • Fine Sea Salt (7 g / 1 ¼ teaspoons): Balances flavors and regulates yeast.
  • Unsulphured Molasses (60 ml / ¼ cup): Key for the iconic dark color and sweet-savory notes of this cheesecake factory bread recipe. (Swap: Regular molasses is fine, though unsulphured is milder.)
  • Vegetable Oil (30 ml / 2 tablespoons): Keeps the bread moist and tender.
  • Instant Coffee Powder (5 g / 1 teaspoon): Enhances cocoa’s depth without a strong coffee taste.
  • Finely Ground Cardamom (5 g / 1 teaspoon): Infuses a warm, fragrant, and slightly citrusy spice note.
  • Orange Zest (5 g / 1 tablespoon, from 1 large orange): Adds a bright, fresh aromatic lift to the dough.
  • Unsalted Butter, Melted (15 g / 1 tablespoon): Forms the luscious base for our finishing glaze.
  • Honey (15 ml / 1 tablespoon): Sweetens the glaze and gives it a lovely sheen.
  • Finely Grated Orange Zest (2.5 g / ½ teaspoon, for glaze): A final burst of citrus in the glaze for ultimate freshness.
  • Slivered Almonds, Toasted (30 g / ¼ cup): Provides a wonderful crunch and nutty finish to the crust.
• Health-Forward Upgrades:
  • Consider organic flours and high-quality, unsulphured molasses for purer flavors.
  • Opt for a neutral vegetable oil like grapeseed or sunflower for family-friendly healthy eating.
• Easy Substitutions:
  • Vegan: This particular cheesecake factory bread recipe is already vegan as written, assuming your sugar is processed without bone char.
  • Gluten-Free: Using a 1:1 gluten-free bread flour blend is an option, but expect a noticeable change in texture. This bread is not well-suited for keto or low-carb modifications.
• Seasonality/Quality Notes:
  • Always use fresh active dry yeast for the best and most reliable rise.
  • A fresh, large orange will yield the most fragrant zest, brightening the overall flavor.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Step-by-Step Cooking (Kid-Friendly Cues)

Making your own bread is incredibly rewarding, and this cheesecake factory bread recipe is surprisingly straightforward. Follow these steps for a perfect loaf every time. I often get my kids involved during the kneading; they love the feel of the dough!

1. Step 1: Activate Yeast (5-10 minutes) In a large mixing bowl, combine the warm water (40-43°C/105-110°F), 1 tablespoon (15 g) of sugar, and the active dry yeast. Stir gently and let stand for 5-10 minutes until the mixture looks foamy and bubbly, indicating the yeast is active.
2. Step 2: Mix Dry Ingredients In a separate medium bowl, whisk together the bread flour, dark rye flour, unsweetened cocoa powder, fine sea salt, ground cardamom, and the remaining 3 tablespoons (45 g) of sugar until well combined and uniformly brown.
3. Step 3: Combine Wet & Dry To the activated yeast mixture, add the molasses, vegetable oil, instant coffee powder, and the 5 g (1 tablespoon) of orange zest. Whisk these wet ingredients until fully blended. Then, gradually add the dry ingredient mixture, mixing with a sturdy wooden spoon or a stand mixer fitted with a dough hook on low speed until a shaggy dough forms.
4. Step 4: Knead the Dough (8-10 minutes) Turn the dough out onto a lightly floured surface or increase stand mixer speed to medium-low. Knead for 8-10 minutes until the dough feels smooth, elastic, and pulls away from the bowl’s sides. It will still be slightly tacky to the touch. (Kid Cue: It feels like soft clay!) If the dough seems too stiff, add a teaspoon of water at a time until it reaches a pliable consistency.
5. Step 5: First Rise (60-90 minutes) Lightly oil a clean large bowl with vegetable oil. Place the dough into the bowl, turning once to coat. Cover tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm, draft-free place for 1 to 1.5 hours, or until it has visibly doubled in size. (Kid Cue: Watch it puff up like a big cloud!)
6. Step 6: Shape Loaves Gently punch down the risen dough to release air. Turn it out onto a lightly floured surface. Shape the dough into a tight, oblong loaf that looks even and smooth. Place the shaped loaf into a lightly greased 23 x 13 cm (9 x 5 inch) loaf pan. This cheesecake factory bread recipe makes one generous loaf.
7. Step 7: Second Rise (45-60 minutes) Cover the loaf pan loosely with plastic wrap or a clean kitchen towel. Let the dough rise again in a warm, draft-free place for another 45-60 minutes, or until it has nearly doubled in size and risen visibly above the pan edges.
8. Step 8: Bake & Finish (30-35 minutes + cooling) While the bread rises for the second time, preheat your oven to 190°C (375°F). Bake for 30-35 minutes, or until the crust is dark and firm, and an internal thermometer inserted into the center reads between 88-93°C (190-200°F). The kitchen will fill with a sweet, yeasty aroma. Remove from the oven and immediately transfer to a wire rack to cool completely; this ensures perfect texture and glaze setting. For the glaze: While bread cools, melt butter in a small bowl. Whisk in honey and the ½ teaspoon (2.5 g) orange zest until smooth. For the garnish: Toast slivered almonds in a dry pan over medium heat for 2-3 minutes, stirring until golden brown and fragrant. Once bread is completely cool, brush generously with the orange-honey glaze, then immediately sprinkle with toasted almonds, pressing gently to adhere.

• Equipment Options: A stand mixer with a dough hook is convenient for kneading, but a sturdy mixing bowl and wooden spoon work perfectly. A 23 x 13 cm (9 x 5 inch) loaf pan is ideal for the perfect cheesecake factory bread shape.
• Inline Quick Fixes:
  • Dough too dry? Add water 1 tsp at a time during kneading.
  • Dough too sticky? Add flour 1 tbsp at a time while kneading.
  • Bread dense? Your yeast might be old or the water temperature was off. Ensuring a perfect cheesecake factory bread recipe at home is simpler than you think!

Portioning, Serving & Pairings

This cheesecake factory bread recipe yields two medium loaves, perfect for sharing. Serve 1-2 slices per adult, with smaller portions for kids; it’s a rich bread, so a little goes a long way!

• When to Serve: Enjoy this bread for weeknight dinners alongside a hearty soup or stew, as a special addition to holiday meals, or simply as a comforting snack. It’s also great for packing in lunchboxes — my kids love it!
• Pairings: Best served warm with softened butter, homemade honey butter, or a simple olive oil dip. It wonderfully complements main courses like pot roast, pasta dishes, or a robust salad.

Nutrition & Lifestyle Benefits of Cheesecake Factory Bread Recipe

Making this cheesecake factory bread recipe at home gives you control over wholesome ingredients, supporting healthy eating. It’s a fantastic, family-friendly addition to any meal.

• Hearty fiber from whole wheat flour promotes fullness and digestive health.
• Complex carbohydrates provide sustained energy for busy days.
• A kid-approved flavor and texture makes family dinners enjoyable, introducing whole grains.
• You control ingredients, avoiding unwanted additives.

This bread is vegetarian and easily vegan. While not for keto/low-carb, it fits a balanced diet with mindful portions.

Time & Budget Cheatsheet

Making this cheesecake factory bread recipe is incredibly budget-friendly and fits well into a busy schedule, with mostly hands-off time.

Category	Details
Active Prep Time	20-30 minutes
Passive Rise Time	90-135 minutes
Cook Time	25-30 minutes
Total Time	~2.5-3 hours (mostly hands-off)
Cost Per Serving	Under $0.50 (much less than bakery bread)

• Budget Swaps: Opt for store-brand flours and yeast; purchasing molasses in bulk helps cut costs.
• Batch Cooking: This recipe makes two loaves, perfect for enjoying one now and freezing the other. Slice and freeze individual portions for easy toast or quick sides. Reheat gently in the oven or microwave for best texture.

Smart Shopping & Make-Ahead Strategy

Baking this cheesecake factory bread recipe is easy with a smart shopping plan. Gathering ingredients efficiently streamlines your homemade bread experience.

• Where to Buy: Find most ingredients at your local supermarket. Specialty flours or molasses may be at health food stores or online grocery delivery services.
• Pantry Staples: Flour, yeast, salt, molasses, and cocoa are ideal pantry items. Consider buying flour and yeast in bulk for savings.
• Quick Shopping List: All-purpose flour, whole wheat flour, active dry yeast, dark molasses, unsweetened cocoa powder, salt, vegetable oil, honey (optional).

Pro Tips, Flavor Paths & Safety

Boost your cheesecake factory bread recipe with these tips, try new flavors, and ensure safe baking practices.

• Technique Upgrades: Knead well for tender bread. Verify yeast is active. Avoid overbaking; cool completely before slicing.
• Flavor Paths: Stick to classic, or add cinnamon/nutmeg for warmth. Brush with melted butter post-bake for shine and richness; I always do this for a golden crust!
• Allergy-Aware: Naturally dairy-free, nut-free, egg-free. For severe allergies, confirm ingredients are free from cross-contamination. Store bread airtight to prevent mold.

FAQs

Here are some common questions about baking and enjoying your homemade cheesecake factory bread recipe.

Is this cheesecake factory bread recipe good for weekly meal prep or weight goals?

Yes, it’s excellent for meal prep as it freezes beautifully. In moderation, the whole grains and fiber can support balanced eating and a feeling of fullness, aiding weight goals. It’s a satisfying addition to healthy family dinners.

Healthiest substitute for cheesecake factory bread if I’m gluten-free/vegan?

The recipe is easily vegan; just ensure your molasses is plant-based. For gluten-free, use a 1:1 gluten-free bread flour blend (results may vary slightly in texture). Focus on the whole grains for fiber benefits.

Best place to buy cheesecake factory bread ingredients online or via grocery delivery?

Most major online grocers like Amazon Fresh or Instacart carry all ingredients for this recipe. For specialty flours, you might find more options on Amazon or dedicated health food websites. Convenience is key for easy family dinners!

How long do leftovers keep and how to reheat?

Leftovers keep well for 3-4 days in an airtight container at room temperature. To reheat, warm individual slices in a toaster, or wrap the loaf in foil and heat in a 300°F (150°C) oven for 5-10 minutes until warm through.

Can I use regular cocoa powder instead of unsweetened?

Unsweetened cocoa is recommended for the authentic color and depth without adding extra sweetness. If you only have sweetened cocoa, consider slightly reducing the molasses to balance the overall sweetness of the bread.

My bread is too crumbly, what went wrong?

This often indicates too much flour or not enough kneading. Ensure accurate measurements; I always use a kitchen scale for flour to be precise. Knead the dough until it’s smooth and elastic for the right texture.

How can I get that signature dark brown color of the Cheesecake Factory bread?

The deep, rich brown hue of the cheesecake factory bread recipe comes from the combination of whole wheat flour, unsweetened cocoa powder, and especially the dark molasses. Don’t skip these key ingredients for that authentic look!

CONCLUSION

This homemade cheesecake factory bread recipe offers comforting, restaurant-quality taste, making family meals easy, nourishing, and special.

Pin this recipe to your Pinterest board for quick meals, and enjoy delicious bakery-quality bread at home!

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