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Texas Toast – Raising Cane’s Copycat Bread Recipe

Pull Apart Bread for Texas Toast
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When I told Blaise I made a copycat recipe of Raising Cane’s Chicken Fingers, the first thing he asked me was, Did you make the Cane sauce? Trying the hide the smugness from my voice, Of course I did. Without missing a beat, his next question was, Did you make the Texas Toast? Ok, I was riding so high on my accomplishment for replicating Raising Cane’s Chicken Fingers and their Cane sauce so perfectly that the Texas Toast just slipped my mind. Well, challenge accepted. And here it is. We might have enjoyed this bread a few days after the chicken fingers were long gone. But Texas Toast is good anytime. The crispy, buttery outside of the bread and the soft, tender inside makes this extra thick slice of heaven perfect by itself.

Ingredients

Units Scale

Dough

  • 4 1/4 cups (575 grams) bread flour
  • 1 1/4 cups (298 grams) whole milk
  • 2 teaspoons (7 grams) instant yeast
  • 1/3 cup (67 grams) granulated sugar
  • 2 teaspoons (12 grams) salt
  • 2 large eggs, room temperature
  • 1/2 cup (113 grams) unsalted butter, cut into small cubes and softened

Egg Wash

  • 1 egg
  • 1 tablespoon milk
  • toasted sesame seeds

Garlic Butter for Toasting

  • 1/4 cup (4 T or 57 grams) melted butter
  • 1 teaspoon garlic powder

Instructions

  1. In the bowl of your stand mixer, combine warm milk, yeast and sugar.
  2. Add the flour salt, eggs and butter.  Use the dough hook to mix on low until the mixture starts to come together.
  3. Kneed on medium speed for 5 to 7 minutes. The small cubes of butter will dissolve into the dough. After 7 minutes, the dough should start to look smooth and pull away easily from the sides of the bowl.
  4. Grease a large bowl and transfer the dough. Cover the dough with lid or plastic wrap. Let rise at room temperature (about 70°F to 72°F) for 1 to 2 hours or until the dough is doubled in size.
  5. Line 2 loaf pans with parchment paper.
  6. Punch the dough down and transfer the dough to a clean surface for shaping and rolling. Divide the dough into to equal parts, about 560 grams each. Place a towel over the dough and let it rest for 10 minutes.
  7. Divide each dough into 5 equal portions for a total of 10 pieces, about 112 grams each. Flatten each shape into a rectangle, about 3×7 inches. Roll the dough from the shorter side into a log. Repeat for all 10 pieces of dough. Place 5 logs into each loaf pan, laying them side by side.
  8. Cover the loaf pans loosely with plastic wrap or a towel. Let rise for 45 minutes.
  9. 30 minutes in to your 45 minute timer, preheat the oven to 375°F (190°C). Make your egg wash and brush on top of both loaves. Sprinkle with sesame seeds.
  10. Bake the rolls for 25 to 30 minutes or until golden brown. Remove from oven and let it cool or 5 minutes before lifting the bread out of the loaf pan and transferring them to a cooling rack. The bread should be easy to lift by the parchment paper.
  11. To toast the bread: Preheat a pan on medium heat. Combine melted butter with garlic powder. Separate the rolls and brush each side of the bread with the butter mixture. Toast each side of the roll on the skillet for about 1 to 2 minutes per side. Alternately, you can melt a pat of butter on a hot pan and give it a swirl to spread the layer of sizzling butter. Place a roll on the pan and immediately drag that around the pan to absorb all the butter. Then don’t move it bread and let that toast for about 1 minute. Have a another pat of butter ready, lift the bread, and drop the butter on the pan. Flip the bread so the un-toasted side is on the bottom. Drag the bread around the pan to absorb the butter. Let that toast for 1 minute. Sprinkle garlic powder on the toast. 

Equipment

Find it online: https://moderateposh.com/texas-toast-thick-pull-apart-bread/