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Cheesecake Factory Bread

Ingredients
1 1/4 cups warm water
3 tablespoons light brown sugar
1 packet instant dry yeast (2 ¼ tsp)
2 cups bread flour, plus extra for kneading
1 1/2 cups whole wheat flour
2 teaspoons cocoa powder
1 teaspoon espresso powder
1 teaspoon salt
2 tablespoons butter, softened
1/4 cup honey
2 1/2 tablespoons molasses
1 tablespoon vegetable oil
1/4 cup cornmeal
rolled oats

Instructions
In a small mixing bowl, stir together the warm water, brown sugar, and dry yeast. Allow the mixture to proof for about 5-10 minutes, or until frothy on top.
In the bowl of your stand mixer, add bread flour and whole wheat flours, cocoa powder, espresso powder, and salt. Next, add the softened butter, honey, molasses and the yeast mixture. With the paddle attachment, mix until combined.
Switch your paddle attachment for the dough hook. Knead with the dough hook on medium for about 8 minutes, or until dough pulls away from the bowl. If the dough sticks to your hands, add flour 1 tablespoon at a time and continue to knead an additional minute or 2.
Lightly coat a large bowl with vegetable oil. Place the dough in the oiled bowl and flip the dough to coat the other side. Cover the bowl with plastic wrap. Let rise for 2 hours.
Divide the dough into 4 equal pieces and shape into logs about 6-8 inches long. Place cornmeal in a shallow dish and gently place each loaf in to coat the bottom. Place on a parchment-lined baking sheet (you can also use a silpat mat), spacing each a few inches apart from each other.
Sprinkle the tops of each loaf lightly with water, and then sprinkle with rolled oats. Cover loosely with plastic wrap and allow to rise for about 30-60 minutes.
Meanwhile, preheat the oven to 350°F.
Once the loaves have risen, bake for 25-30 minutes.
Cool on a wire rack before slicing with a bread knife. Add butter to each slice if desired, and enjoy!

Donna’s Notes:
If your dough is too sticky (sticking to your hands), add flour 1 tablespoon at a time. If your dough is too dry, add water in small increments until you reach the desired consistency.
If your dough is too tough, continue to knead by hand until it is nice and pliable, slightly tacky, but shouldn’t stick to your hands.
Use regular molasses, not the blackstrap variation. This tends to be a bit more bitter than the regular kind. If you really don’t like the molasses taste, you can eliminate it and add more honey.

https://www.theslowroasteditalian.com/2022/03/cheesecake-factory-bread.html