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Copycat Raising Cane’s Bread Recipe

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4.2 from 54 reviews

This Copycat Raising Cane’s Bread Recipe yields soft, slightly sweet bread loaves that are perfect for thick slices, ideal for toasting with garlic butter and dipping in the signature Cane’s sauce. The recipe produces two full loaves, great for enjoying fresh or freezing for later use.

  • Total Time: 2 hours 25 minutes
  • Yield: 2 loaves (16 rolls total)

Ingredients

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 Recipe 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 preferred)

Instructions

  1. Mix and Knead Dough: Add flour, sugar, salt, yeast, warm milk, egg, and vegetable oil to the bowl of a stand mixer. Mix on low speed until all flour is absorbed and a rough dough forms. Increase speed to medium-low or medium and knead for 6 to 8 minutes until the dough becomes smooth and elastic. If dough remains sticky and doesn’t pull away from the bowl sides, add up to ¼ cup additional flour to maintain softness.
  2. First Rise: Transfer the dough to a lightly greased bowl, cover with towel or plastic wrap, and let it rise at room temperature for about 1½ hours until doubled in size and puffy.
  3. Divide Dough: Once risen, divide the dough into two equal halves. Set one half aside and proceed with shaping the first loaf.
  4. Shape Pieces: Divide one half into 8 equal pieces, rolling each into a slightly rounded log about the size of a mini baguette, seam side down for smooth tops.
  5. Arrange in Loaf Pans: Place all 8 dough logs side by side in a greased or parchment-lined 9.5 x 5.5-inch loaf pan. Repeat with second half in a second pan.
  6. Apply Egg Wash: Beat one egg with a splash of milk and brush the tops of both loaves evenly. Optionally, sprinkle with sesame seeds.
  7. Second Proof: Preheat oven to 350°F (180°C). Allow the loaves to proof again for 30 to 45 minutes until the dough rises to the pan edge.
  8. Bake: Bake the loaves at 350°F for about 35 minutes or until golden brown and the internal temperature reaches 200°F. Let the loaves cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  9. Prepare 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.
  10. Make Cane’s Sauce: Whisk together mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, and hot sauce in a small bowl. Refrigerate for at least 1 hour to develop flavors before serving.

Notes

  • Warm milk to about 110°F to activate yeast properly without killing it.
  • Use a scale to weigh dough pieces for uniform bread rolls.
  • Do not add too much extra flour to keep bread soft and tender.
  • Butter used for garlic butter should be unsalted for better control over seasoning.
  • Allow sauce to chill for longer to improve flavor melding.
  • This recipe makes two full loaves; freeze extras to maintain freshness.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

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