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Copycat Raising Cane’s Bread Recipe

Copycat Raising Cane’s Bread Recipe
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★★★★★

5.1 from 12 reviews

This Copycat Raising Cane’s Bread Recipe mimics the soft, slightly sweet, and thick-cut bread famously served at Raising Cane’s. Perfectly golden and fluffy slices make an ideal base for garlic butter toast or pairing with the signature Cane’s dipping sauce. The recipe yields two full loaves, great for enjoying fresh or freezing for later use.

Ingredients

Scale

Bread Recipe

  • 4 cups all-purpose flour (580g)
  • 1½ cups warm milk, about 110°F (355g)
  • 1 packet active dry yeast (2¼ teaspoons or 7g)
  • ½ cup granulated sugar (100g)
  • 1 teaspoon salt (6g)
  • 1 egg (50g)
  • ¼ cup vegetable oil (55g)

Egg Wash

  • 1 egg
  • Splash of milk

Garlic Butter (for One Loaf)

  • 4 tablespoons unsalted butter, melted
  • 2 teaspoons garlic powder

Copycat Raising Cane’s Sauce

  • ½ cup mayonnaise
  • 2 tablespoons ketchup
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • Dash of hot sauce (Cholula recommended)

Instructions

  1. Mix Dough: In a stand mixer bowl, combine the flour, sugar, salt, yeast, warm milk, egg, and vegetable oil. Mix on low speed just until the flour is absorbed and a rough dough forms. Then knead on medium-low to medium speed for 6 to 8 minutes until the dough becomes smooth and elastic, pulling away from the bowl sides.
  2. First Rise: Transfer the dough to a lightly greased bowl, cover with a towel or plastic wrap, and let it rise at room temperature for about 1½ hours or until doubled in size and puffy.
  3. Divide Dough: Once risen, divide the dough into two equal halves, one for each loaf. Set one half aside while shaping the first loaf.
  4. Shape Loaves: Take one half and divide it into 8 equal pieces. Roll each piece into a slightly rounded log shape, similar to a mini baguette, with the seam side down to ensure a smooth top when baked.
  5. Arrange in Pans: Place the 8 shaped dough logs side by side in a greased or parchment-lined 9.5 x 5.5-inch loaf pan. Repeat shaping and arranging with the second half in another loaf pan.
  6. Egg Wash & Seeds: Beat one egg with a splash of milk and brush this egg wash over both loaves. Optionally, sprinkle the tops with sesame seeds.
  7. Bake: Bake in a preheated oven at 350°F (180°C) for approximately 35 minutes or until the loaves are golden brown and the internal temperature reaches 200°F (93°C).
  8. Cool: Let the loaves cool in their pans for 10 minutes, then transfer to a wire rack to cool completely before slicing and toasting.
  9. Prepare Garlic Butter: In a small bowl, mix melted unsalted butter with garlic powder. Brush generously on each bread slice before toasting. For extra flavor, add parmesan on top before toasting.
  10. Make Cane’s Sauce: Whisk together mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, and hot sauce in a small bowl until smooth. Refrigerate for at least 1 hour to let the flavors meld.

Notes

  • Two Loaves: This recipe yields two loaves. It’s best to bake both immediately. Freeze any extra slices for quick future use.
  • Freezing and Toasting: After baking, spread garlic butter on slices and freeze them flat on a baking sheet. Once frozen, stack slices in a freezer bag. Toast directly from frozen using a skillet, oven, or air fryer.
  • Complete Meal: Pair this bread with the copycat Raising Cane’s sauce to replicate the full Cane’s dining experience at home.

Nutrition

Keywords: Raising Cane’s bread, copycat recipe, homemade Texas toast, soft bread, Garlic toast, Cane’s sauce, fast food copycat

Find it online: https://reemcook.com/copycat-raising-canes-bread-recipe/