For my first ever post, I have decided to share with you all my go-to brown bread recipe. I say “all” even though that at this point that really means me and my sister; Hi Sister! I know bread may seem intimidating, but I promise it is not as scary as it looks.

If you’re like me, you are mildly obsessed with the brown bread you get at places like Cheesecake Factory. By mildly obsessed, I of course mean you will the entire loaf and jab people with your fork when they try and snag a slice…sorry Mom. Rather than going to jail for yeast induced assault, I found a recipe that would keep in bread and out of trouble.

Adapted from an adaptation found on Mel’s Kitchen

Yield: 3 loaves

2 ½ cups warm water (about 110 degrees)

1 ½ tablespoons instant yeast

1/3 cup + 1 tablespoon blackstrap molasses (You can use any usulphured molasses, but trust me when I say you want the smoky deliciousness that is blackstrap)

2 tablespoons unsweetened cocoa

3 tablespoons oil (use whatever you like, I use canola)

1/3 cup honey (obviously it should come out of a bear)

2 teaspoons salt

3 cups white whole weat flour

3 to 4 cups bread flour OR all-purpose flour

2 to 3 tablespoons salted butter

Preheat your oven to 200 degrees F. Keep an eye on it during the next steps; the minute it is done heating Turn It Off! Congratulations; you now have a warm, draft-free place to proof your dough!

In the bowl of an electric stand mixer fitted with the dough hook (or in a large bowl with a wooden spoon if you are feeling like you need an upper body workout) combine the water ,yeast, molasses, cocoa powder, oil, honey, salt, and two cups of the whole wheat flour. Mix until combined.

With the mixer running, slowly add the rest of the whole wheat flour. Start adding the white flour gradually until the dough pulls away from the sides of the bowl. Knead for 5-7 minutes (about 10-15 if powering through by hand; you have my immense admiration). The dough should be soft and slightly tacky, but shouldn’t leave a lot of residue on your fingers if you grab a piece. You’re going to use at least three cups of the white flour. If it feels done after that: Great! Don’t worry if you need to add more. On those rare occasions it actually rains in Southern California, I usually end up using the full four cups. I’m sure there is some scientific reason for that, but really, all I need to know is that my bread needs more flour when it rains.

Turn the dough into a large, lightly greased bowl and cover with greased plastic wrap or a light towel. Place your dough in the warm oven to rise until doubled, 1-2 hours.

Lightly punch down the dough and divide into three equal pieces. Form into tight oval loaves and place on parchment lined  baking sheets. Lightly cover with greased plastic wrap or a light towel and let rise until puffy and doubled in size (about 30-45 minutes).

Preheat your oven to 375 degrees F. Bake the loaves for 25 minutes. Remove from oven and brush with about a tablespoon of butter each…or just use all the butter. I will never not tell you to use more butter than called for. Bake for another 4-7 minutes. 

Let cool approximately 10 minutes (purely for sliceability purposes). Slice, slather with butter (Kerrygold for optimum indulgence), and devour!