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!
