What kind of bread cheesecake factory

This recipe is a true keeper and I sincerely appreciate your posting it for us!! Just perfect! I'm so glad you like this recipe and everything went well! Here they usually take 30 minutes to fully bake, how long did it take for your to be ready? Have a great weekend! Do you know what setting to use for size 1lb, 1. I am really excited to try this recipe, but would like to make a full sized loaf out of at least part of the dough.

Do you know how much I need to increase the baking time for a regular bread loaf? Hi Mary! Don't forget to line the pan with parchment paper or a silicone mat, as it makes the bottom brown less. Let me know how it went! I tried this today and my dough didn't rise. I noticed it wasn't coming together when I added the wet ingredients to the dry so I had to add a little more water a teaspoon at a time.

The dough became tough. It didn't rise in the first or second time. Did I have too much flour or was the water too cold perhaps? Any suggestions will be very helpful I am not giving up! Was the bread flour white or whole wheat? This dough is not a tough dough, sometimes it's even a bit sticky when I'm in a rush and add a bit more water by accident.

About the rise, 3 things might have affected it: - Temperature: always leave it resting in a warm spot inside the oven, near the heater, near the stove. Have you checked the expiration date? I use instant yeast here, it's different from active-dry. Also, after opening yeast, you need to store it inside the fridge or it will get bad. I have the impression that maybe the amount of water wasn't enough in your recipe. Don't give up!

Thank you for the reply! I read through everything carefully. I think my mistake was not enough liquid and cold liquid at that and the proofing. I tried it again on a whim and it came out amazing! Thank you! I adore the bread from The Cheesecake Factory!! I have always wondered how it was so rich and yummy. Your post is fantastic, I am sending it to my daughter. She is wanting to know how to make bread and this is a great beginner bread. I love it too, tried my best to make the recipe as close as possible!

I hope your daughter likes it, Debbie! Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Facebook Instagram Pinterest YouTube. Continue to Content. Prep Time 15 minutes. Cook Time 35 minutes. Additional Time 2 hours 10 minutes. Total Time 3 hours. Instructions In a medium bowl, mix lukewarm water, honey and molasses until honey and molasses dissolve.

In a large bowl, mix bread and whole wheat flour, salt, sugar, cocoa powder and yeast. The at-home line began last year with a line of baking mixes and continued with several flavors of Nestle coffee creamer. But the first restaurant-ready product is the brown bread. At a Vons grocery store in Los Angeles last week, I purchased a package of the brown bread demi baguettes in the bread aisle, and warmed them to perfection in just five minutes in my oven.

It tasted pretty much exactly like what I remembered the brown bread tasted like at the restaurant. Former employees bemoan having to constantly refill the baskets. They would ask for incessant refills three to four times, and there was constantly a deficiency of bread for that reason. Byrum offers up another explanation.

That always helps. Diners are finally privy to the mysterious ingredients -- some speculated cocoa gave it its brown color -- now that the product is in retail. Lightly brush each loaf with water, then sprinkle some rolled oats on top. Now lightly place some plastic wrap over the top and allow the loaves to rise for about 30 minutes. Cool on a wire rack for at least ten minutes before slicing.

There you have it! I served two of the loaves to my family, and froze the other two for another occasion. This bread is a fantastic substitute for dinner rolls, makes delicious sandwich bread, and pairs well with my Easy Pork Roast and Creamy Lemon Chicken.

Any chance you have the weight for the ingredients? A cup can vary so much especially with bread. I know the rest of the world does things this way, and it is actually more accurate than the way we typically do things in America! With bread, you kind of have to feel the dough and adjust accordingly, since the humidity in your area can also affect how much flour you need to use. Good luck! Your email address will not be published. Save my name, email, and website in this browser for the next time I comment.

I've got free gifts for you! Click here and choose your favorites! Click Here! Jump to Recipe. Continue to Content. Let proof for about 10 minutes, until bubbly and frothy.