Brown Wheat Bread - Cheesecake Factory Style using TangZhong Method (湯種法)

If you’ve been to Cheesecake Factory, you probably know about the Brown Wheat Bread that they serve before your order arrives.  They are addictive!  There were times I ate so much of this bread that I couldn’t even finish 1/3 of my entrée.  I’ve been searching high and low over the internet for the recipe, but with no luck.  As you know, I love baking bread at home especially with the TangZhang method (湯種法).  If you’re not familiar with the TangZhong method, please refer to my posts here, here and here. You’ll see why I love this method so much.  Lately, I’ve been experimenting this recipe to incorporate the TangZhang method for this brown wheat bread.  The result was Ah—mazing!

Product Picture from Amazon

I used this baking pan as shown from the picture above to make these baguettes.  They are perfect for this recipe.  The perforated pan keeps the bread baking evenly and the unique shape helps the loaves stay in their round shape.  For more details about this pan, please to go the “Equipment” tab above this post or simply click here.



Just like how they'd serve it in Cheesecake Factory, a small tab of butter or margarine is all you need for this amazing brown wheat bread.  Its flavor is rich and complex.  You’ll taste a hint of molasses and rye in the background along with the cocoa.  The texture is smooth and soft (thanks to the TangZhong method, the bread stays soft and tender for a few days) with a bit of crunch from the oaks on top.  Hm…now, I can enjoy this wonderful bread anytime at home without the wait and the noise from Cheesecake Factory! 

Culinary Smackdown Battle—Cookies

It was a pleasant surprise to found out that I’ve won the February’s Culinary Smackdown Battle - Hand Held Meat "Pies" on Pretend Chef’s blog. 

My entry was Prosciutto di Parma with Smoke Gouda Crescent.  If you’re new to my blog or don’t remember these crescents, click here for the post.   There’s a video tutorial along with the recipe if you’re interested. 



To carry on the “tradition” being the Culinary Smackdown Battle winner, it is my honor to host the Culinary Smackdown Battle for March.  Since the theme for the past 2 months is savory dishes, I think it’s time for some sweet treats.  One of my favorite sweet treats to make is cookies.  So, it will be the theme for this month’s battle.

Culinary Smackdown Battle - Cookies will be held throughout the month of March. Entries submission starts on March 1st, 2011 through March 29th, 2011. I will be announcing the winner on March 31st. To enter the contest, simply link up your entry below.  One entry per person please, and don’t forget to link back to this post on your recipe post so others can see what sweet treats were cooking back here. 

The cookie entry doesn't have to be a new creation.  It could be a previous blog post you already have.  The Smackdown Battle is open to anyone, anywhere in the world.  I'll select the winner at the end of the month and the winner will host the next month's contest.  The main purpose for this "Battle" is for fun and get to know other bloggers and foodies out there.

Okay, we all need some incentives for contest, don’t we?  Here are the prizes for winning the the Culinary Smackdown Battle.

1) Giada De Larentiis Embroidered Apron – a $15 value



2) Home brand Potholder – a $5 value



Giada De Larentiis is one of my favorite chefs from the Food Network, so I picked this beautiful apron as the prize along with the Potholder.  I think the green shade is pretty and perfect for spring.  Hope you like the prizes.  I'll be looking forward to seeing all of the wonderful treats you're going to submit.