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Copycat Raising Cane’s Bread Recipe

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★★★★★

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.

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 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

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