Before I get into the whole wheat cheesecake factory bread recipe, I wanted to announce that I recently started a small business with a friend where we are selling modern and trendy baby bibs. Here’s our first set
I have finally finished my daughter’s Halloween costume but am planning to go this weekend to pick up one last piece for it. I will post a picture in my next post. I am so excited about it. I have started on a new project which is the flower girl dress that my daughter will wear for my brother-in-law and soon to be sister-in-law’s wedding. I am actually pretty close to being done with that project too. Just have to add the sleeves and do the hem and it’ll be finished. I love sewing so much. It’s such a great stress reliever for me.
On another note, our computer decided to freak out last night and the screen is now doing some odd things. Luckily I already had some pictures on my computer that I had put together for this whole wheat cheesecake factory bread recipe, otherwise I might have had to wait a while until we got it fixed before being able to post again. Hopefully we can fix it soon!
We love this bread recipe. It’s not too complicated of a recipe and I love that I was able to find a way to make it entirely out of whole wheat flour and it still tastes just like the cheesecake factory bread. The key here is a wet/fairly sticky dough. When the dough is pretty wet it is able to rise better.
- 3½ cup slightly warm water
- 4 tbsp vegan butter, at room temperature
- 2 tbsp caramel color*
- ½ cup agave, or some other sticky sweetener
- 2 tbsp active dry yeast
- 2 tbsp cocoa
- 3 tbsp vital wheat gluten
- 2 tsp salt
- 3½ cup whole wheat flour
- 3½- 4 cups more wheat flour (I do 3½ cups)
- chopped oats for sprinkling on top
- In a standing mixer, mix together water, butter, caramel color, agave, yeast, cocoa, wheat gluten and salt. Add in 3½ cup wheat flour and mix until well combined. Let that sit for 10 minutes.
- Add in the second amount of 3½ cups wheat flour one cup at a time, mixing it in well.
- Let this sit in covered bowl for about 20-30 minutes or until it has doubled in size.
- Spray your counter or table with cooking spray and spray your rolling pin as well.
- Remove half of your dough and place on top of the oiled spot. Roll out your dough into a long rectangle and then roll the long part of the rectangle over itself until you have a roll of dough.
- Place this in your 9 inch bread pan and repeat this step with the second half of your dough.
- Allow it to rise for about 20 minutes or until it has doubled in size.
- Sprinkle your chopped oats and then bake it in your oven heated to 350 degrees for 35-40 minutes.
Hope you enjoy this whole wheat cheesecake factory bread! It’s the perfect side to any dish or even just the perfect mid-afternoon snack.