Ingredients
Bread Recipe
- 4 cups all-purpose flour (580g)
- 1½ cups warm milk (about 110°F / 355g)
- 1 packet active dry yeast (2¼ teaspoon or 7g)
- ¼ cup granulated sugar (50g)
- 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 tablespoon unsalted butter, melted
- 2 teaspoon garlic powder
Copycat Raising Cane’s Sauce
- ½ cup mayonnaise
- 2 tablespoon ketchup
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- Dash hot sauce (Cholula preferred)
Instructions
- Activate yeast: Heat the milk in the microwave for 3 to 4 minutes until hot but not boiling. Let it cool to room temperature, then stir in the yeast. Allow it to sit for a few minutes until it becomes foamy, indicating the yeast is active. If no foam forms, restart with fresh yeast.
- Mix dough ingredients: In a stand mixer bowl, combine the milk and yeast mixture with the egg, vegetable oil, sugar, and salt. Whisk to combine well, then gradually add the flour. Mix on low speed until no dry flour remains.
- Knead the dough: Increase mixer speed to medium and knead for 8 to 10 minutes. The dough will become smooth and elastic around 6 to 8 minutes. Scrape down the bowl sides around 5 minutes. Add flour one tablespoon at a time only if dough is excessively sticky, but keep it soft for tender bread.
- First rise: Transfer the dough to an oiled bowl, cover tightly with plastic wrap, and let it rise for about 45 minutes or until doubled in size.
- Divide dough: Turn dough onto a lightly floured surface and divide into two equal portions. Place one portion back in the bowl covered, and work with the other portion first.
- Shape loaves: Divide dough into 8 equal pieces per loaf. Roll each piece into a short log and place side by side in a greased, parchment-lined 9.5 x 5.5-inch loaf pan to create the signature pull-apart style.
- Second rise: Cover pans with plastic wrap and let dough rise for 30 to 45 minutes, until dough reaches the pan’s top edge.
- Prepare for baking: Preheat oven to 350°F. Whisk one egg with a tablespoon of water and brush over the tops of the risen loaves. Optionally, sprinkle sesame seeds for a classic Raising Cane’s finish.
- Bake bread: Bake loaves for 25 to 30 minutes or until golden brown and an internal temperature of 190 to 200°F is reached.
- Cool and slice: Let bread cool in the pan, then remove and slice thickly for serving.
- Make garlic butter: In a small bowl, mix melted butter with garlic powder. Brush generously on bread slices before toasting. Optionally, sprinkle parmesan cheese before toasting for extra flavor.
- Prepare the sauce: Whisk mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, and hot sauce in a bowl until smooth. Refrigerate for at least 1 hour to develop flavors.
- Serve: Toast bread slices with garlic butter to desired crispness and serve alongside the copycat Raising Cane’s dipping sauce for an authentic experience.
Notes
- This recipe yields two loaves; it’s best to bake both loaves the same day for optimal freshness.
- To freeze toast for later, bake and slice the bread, spread with garlic butter, freeze slices on a baking sheet until solid, then store in freezer bags. Toast slices directly from frozen when ready to serve.
- Pair the Texas toast with the homemade copycat Raising Cane’s dipping sauce to replicate the fast-food flavor at home.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
