If you've ever ate at Cheescake factory then you know about the "brown bread". It's so good and I found this recipe. It's a little different but definately a keeper of a recipe and I will be making it often. Tim said it's the best bread I've ever made so that's a definate compliment from him. This recipe comes from King Arthur's website.
Close to Cheesecake Factory Brown Bread
1 1/2 cups (12 ounces( warm water
2 tablespoons (1 ounce) unsalted butter or margarine, softened
1/2 cup (6 ounces) honey
2 cups (8 1/2 ounces) King Arthur Unbleached Bread Flour
1 2/3 cups (6 3/4 ounces) King Arthur White Whole Wheat Flour
1 tablespoon cocoa
1 tablespoon granulated sugar
2 teaspoons instant coffee (I used Folgers)
1 1/2 teaspoons salt
1 tablespoon powdered caramel color* (optional)
2 1/4 teaspoons instant yeast*
A little bit of quick oatmeal to sprinkle on top before you bake your bread as well is yummy.
Manual/Mixer Method: In a medium-sized mixing bowl, or the bowl of your electric mixer, combine all of the ingredients. Stir the mixture together, using your hands, a spoon, or your mixer, till the dough forms a shaggy mass that begins to pull away from the sides of the bowl.
Knead the dough, by hand or mixer, for about 10 minutes, till it's become smooth. Transfer it to a lightly oiled bowl, turning to coat all sides. Cover the bowl, and allow the dough to rise until doubled in bulk, at least 1 hour.
Bread Machine Method: Place all of the ingredients into the pan of your bread machine. Program the machine for manual or dough, and press Start. Examine the dough about midway through the kneading cycle; it should be soft and smooth, but not overly sticky. Adjust the consistency with additional water or bread flour, as needed. Allow the machine to complete its cycle.
Divide the dough into 8 pieces. Shape each piece into a small log-shaped loaf. This dough is soft, so use flour or a non-stick spray on your hands. Sprinkle a lightly greased or parchment-lined baking sheet with cornmeal, place the loaves on the sheet, and cover. Let the loaves rise for 1 hour, or until they look "puffy" but aren't doubled in size.
Bake the bread in a preheated 350°F oven for 20 to 25 minutes. The loaves will appear slightly darker on the top when they're done. Remove them from the oven, and cool on a wire rack. Yield: 8 mini-loaves.
This bread stays moist and delicious for at least four days. If you want a less sweet bread, just cut the honey to 1/4 cup and leave out the 1 tablespoon sugar. The bread won't stay moist as long, but has very good flavor. We also tried this bread with molasses in place of the honey, and it was very good.
