Cheesecake Factory Brown Bread in Your Pressure Cooker
A foolproof recipe for soft, tender copycat Cheesecake Factory brown bread made in a pressure cooker with a touch of cocoa and topped with oats.
Equipment
- 1 Medium bowl for mixing water, honey, and molasses
- 1 Large bowl for mixing dry ingredients
- 1 Stand mixer optional, for kneading
- 1 Baking sheet for baking loaves
Ingredients
Ingredients
- 1 ¼ cup water warm, not hot
- ¼ cup honey for sweetness
- 2 tablespoon molasses gives a rich deep flavor
- 2 ¼ cup white bread flour makes bread soft
- 1 ¾ cup whole wheat flour for hearty texture
- 1 tablespoon brown sugar adds extra sweetness
- 1 ½ tablespoon cocoa powder brings a subtle earthiness
- 2 teaspoon instant dry yeast gets dough rising quick
- 1 teaspoon salt balances all flavors
- 3 tablespoon unsalted butter softened, for dough and topping
- oats for dusting the top
- cornmeal optional, for dusting bottom
Instructions
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.
- Add honey mixture and mix until dough is partially formed.
- Add butter and knead for 8 to 10 minutes if using a stand mixer, 10 to 15 minutes if doing by hand.
- Transfer dough to a clean bowl, cover it with plastic wrap, bee wax wrap, or a damp towel and let it rise until it doubles. It will take from 1 to 2 hours.
- After the first rise, deflate dough. Flour the surface you’ll be working on. Divide dough into 4 pieces.
- Using your hands or a rolling pin, open each piece in a rectangle. Roll into a cylinder and pinch to close.
- Place in a lined baking sheet, lightly coating the bottom with cornmeal (if using). Leave space between them as they will double.
- Top with oats, cover loosely with plastic wrap and let rise for 40 minutes more or until loaves almost double, and look puffy and light.
- Preheat oven to 350°F. Uncover loaves and bake them for 30 to 35 minutes. Let loaves cool for 15 minutes before slicing.
Notes
Use a pressure cooker to trap steam and speed up rising and baking. Cover dough with a damp cloth for a perfect rise. Honey and molasses ensure a tender crumb. Cocoa powder adds subtle depth.