Brown Bread

Ingredients

• 295 ml warm water
• 7 g instant dry yeast
• 4 g sugar
• 220 g bread flour
• 230 g whole wheat flour
• 13 g brown sugar
• 7.5 g cocoa powder
• 6 g salt
• 40.5 ml canola oil
• 85 g honey
• 63 g molasses
• 4 g white cornmeal
• Oats for garnish

Directions

1. Activate Yeast: Mix water, yeast, and sugar; let sit 3-5 minutes until frothy.
2. Make Dough: In a stand mixer, combine flours, brown sugar, cocoa, and salt. Add yeast mixture, oil, honey, and molasses. Mix with dough hook for ~5 minutes, adding flour as needed until smooth and non-sticky.
3. First Rise: Shape into a ball, spray lightly, and let rise in a warm spot for 1-1½ hours until doubled.
4. Prep Pan: Line baking sheet or French bread pan with parchment and sprinkle cornmeal.
5. Shape Loaves: Punch down dough, divide into 4 pieces, roll into rectangles, then shape into 8-9" logs. Pinch ends to seal.
6. Second Rise: Place on prepared sheet, score tops, brush with water, sprinkle oats. Cover and rise 30-40 minutes until nearly doubled.
7. Bake: Preheat oven to 350°F with an empty sheet on the bottom rack. Add ice cubes to bottom sheet for steam when placing loaves on the middle rack. Bake 25-30 minutes (internal temp 190-200°F).

Chef's Notes

• This is a Cheesecake Factory Brown Bread copycat recipe

Baking Timeline

Step	Direction	Time (min)	Notes
1	Proof yeast	5
2	Combine and knead	5
3	Shape and proof	90
4	Roll, score, oat topping, proof	40	Preheat oven to 350°F
5	Bake @350	30	Add ice cubes in spare baking sheet

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