Copycat Raising Cane’s Bread Recipe

Introduction

This copycat recipe for Raising Cane’s bread brings the soft, buttery rolls you love right to your kitchen. Paired with a flavorful garlic butter and the iconic Cane’s sauce, it’s perfect for sandwiches or as a tasty side. Baking these from scratch is easier than you think!

Ingredients

• 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
• For garlic butter: 4 tablespoons unsalted butter, melted
• 2 teaspoons garlic powder
• For 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 (such as Cholula)

Instructions

1. Step 1: In the bowl of a stand mixer, combine flour, sugar, salt, yeast, warm milk, egg, and vegetable oil. Mix on low speed until flour is absorbed and dough forms.
2. Step 2: Increase to medium-low or medium speed and knead for 6 to 8 minutes. The dough will transition from sticky to smooth and elastic as gluten develops.
3. Step 3: Transfer dough to a lightly greased bowl, cover with a towel or plastic wrap, and let rise at room temperature for about 1½ hours until doubled and puffy.
4. Step 4: Divide the dough in half to make two loaves. Work with one half at a time.
5. Step 5: Cut half the dough into 8 equal pieces. Roll each piece into a rounded log shape, seam side down.
6. Step 6: Arrange the 8 logs side by side in a greased or parchment-lined 9.5 x 5.5-inch loaf pan. Repeat with the other half of the dough in a second pan.
7. Step 7: Prepare egg wash by beating one egg with a splash of milk. Brush the tops of both loaves and optionally sprinkle with sesame seeds.
8. Step 8: Bake loaves at 350°F (180°C) for about 35 minutes, until golden brown and internal temperature reaches 200°F. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
9. Step 9: For garlic butter, mix melted butter and garlic powder. Brush generously on each bread slice before toasting. For extra flavor, sprinkle with parmesan cheese before toasting.
10. Step 10: For Cane’s sauce, whisk mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, and hot sauce until smooth. Refrigerate for at least 1 hour to blend flavors before serving.

Tips & Variations

• Use a kitchen scale to divide dough pieces evenly for uniform rolls.
• Let the sauce chill longer to deepen its flavor before serving.
• Add a sprinkle of parmesan to the garlic butter for a cheesy twist.
• If you don’t have a stand mixer, knead the dough by hand on a floured surface for 10 minutes.
• Try brushing the loaves with melted butter after baking for extra richness.

Storage

Store leftover bread in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month. To reheat, toast slices lightly or warm in a 350°F oven for 5–10 minutes. Keep the sauce refrigerated and use within 5 days for best flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bread without a stand mixer?

Yes, you can knead the dough by hand on a floured surface for about 10 minutes until it becomes smooth and elastic. It may require a bit more effort but produces the same great results.

What if I don’t have warm milk at the right temperature?

Milk should be warm to help the yeast activate but not hot enough to kill it. Aim for about 110°F. If you don’t have a thermometer, warm the milk until it’s warm to the touch but not uncomfortable on your wrist.

Copycat Raising Cane’s Bread Recipe

Print Recipe

★★★★★

4.9 from 78 reviews

This recipe recreates the iconic Copycat Raising Cane’s Bread, a soft and fluffy bread with a golden crust perfect for dipping in their famous Cane’s Sauce. The dough is enriched with milk, egg, and butter, then baked to perfection and brushed with garlic butter for extra flavor. Served best warm and slightly toasted, this bread pairs beautifully with the tangy homemade Cane’s-style dipping sauce.

• Author: Daniel
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 2 hours 5 minutes
• Yield: 2 loaves (16 mini baguette-style pieces total) 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 and knead the dough: Add the flour, sugar, salt, yeast, warm milk, egg, and vegetable oil to the bowl of a stand mixer. Begin mixing on low speed just until all the flour is absorbed and a rough dough forms. Then increase to medium-low or medium speed and continue kneading for 6 to 8 minutes until the dough becomes smooth, elastic, and pulls away from the sides of the bowl.
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 it is puffy and roughly doubled in size.
3. Divide dough: Once risen, divide the dough in half. Set one half aside while shaping the first loaf.
4. Shape mini loaves: Take one half and divide into 8 equal pieces. Roll each into a slightly rounded log about the size and shape of a mini baguette or thick snake, keeping the seam side down for a smooth top. Place the 8 pieces side by side into a greased or parchment-lined 9.5 x 5.5-inch loaf pan. Repeat with the second half of the dough in a second pan.
5. Apply egg wash and seeds: Beat one egg with a splash of milk to make egg wash. Brush the tops of both loaves evenly, then sprinkle with sesame seeds for a classic look.
6. Bake the bread: Bake at 350°F (180°C) for about 35 minutes, or until golden brown and the internal temperature reads 200°F. Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and toasting.
7. Prepare garlic butter: In a small bowl, mix melted butter with garlic powder. Brush generously on each slice of bread before toasting. Optionally, sprinkle with parmesan cheese for extra flavor.
8. Make the Cane’s sauce: Whisk together mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, and hot sauce in a small bowl until smooth. Cover and refrigerate for at least 1 hour to let flavors meld beautifully.

Notes

• Warm milk should be about 110°F to properly activate the yeast without killing it.
• Use a kitchen scale for even mini loaves to ensure uniform baking.
• Letting the bread cool completely before slicing prevents it from becoming gummy.
• The sauce tastes better the longer it chills; ideally, prepare it ahead of time.
• Brushing with garlic butter before toasting enhances flavor and softens the crust slightly.
• Internal temperature of 200°F ensures the bread is fully baked and fluffy inside.

Keywords: Raising Cane’s Bread, Copycat Cane’s Bread, Soft sandwich bread, Homemade bread, Garlic butter bread, Cane’s sauce, American bread recipe