Copycat Raising Cane’s Bread Recipe

Introduction

This Copycat Raising Cane’s Bread recipe recreates the soft, fluffy, and slightly sweet bread served at the famous chicken chain. Perfectly paired with a flavorful garlic butter and the signature Cane’s sauce, it makes an irresistible treat for any meal.

Ingredients

• 4 cups all-purpose flour (580g)
• 1½ cups warm milk (about 110°F / 355g)
• 1 packet active dry yeast (2¼ teaspoon 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
• 4 tablespoons unsalted butter, melted (for garlic butter)
• 2 teaspoons garlic powder (for garlic butter)
• ½ cup mayonnaise (for Cane’s sauce)
• 2 tablespoons ketchup (for Cane’s sauce)
• 1 teaspoon Worcestershire sauce (for Cane’s sauce)
• ½ teaspoon garlic powder (for Cane’s sauce)
• ¼ teaspoon black pepper (for Cane’s sauce)
• Dash of hot sauce (Cholula recommended, for Cane’s sauce)

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 mostly absorbed and a rough dough forms.
2. Step 2: Increase to medium-low or medium speed and knead for 6 to 8 minutes until the dough becomes smooth, elastic, and pulls away from the sides of the bowl.
3. Step 3: Transfer dough to a lightly greased bowl, cover with a towel or plastic wrap, and let it rise at room temperature for about 1½ hours until doubled in size.
4. Step 4: Divide the risen dough in half. Take one half and divide into 8 equal pieces. Roll each piece into a slightly rounded log, seam side down.
5. Step 5: Arrange the 8 pieces side by side in a greased or parchment-lined 9.5 x 5.5-inch loaf pan. Repeat shaping for the second half of the dough in a second pan.
6. Step 6: Beat one egg with a splash of milk for egg wash. Brush the tops of both loaves, then sprinkle with sesame seeds if desired.
7. Step 7: Bake at 350°F (180°C) for about 35 minutes or until golden brown and internal temperature reaches 200°F. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Step 8: For garlic butter, mix melted butter with garlic powder. Brush generously onto each slice before toasting. Optionally, sprinkle with parmesan for extra flavor.
9. Step 9: For Cane’s sauce, whisk together mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, and hot sauce. Refrigerate for at least 1 hour to develop flavors.

Tips & Variations

• Use a kitchen scale to divide dough pieces evenly for consistent loaf shape and size.
• Brush the tops with egg wash for a glossy finish and add sesame seeds for authenticity.
• Try adding a bit of parmesan cheese to the garlic butter for a richer taste before toasting.
• Let the sauce chill longer for a deeper flavor—overnight refrigeration works well.

Storage

Store the bread wrapped in plastic wrap or airtight container at room temperature for up to 2 days. For longer storage, freeze the bread tightly wrapped for up to 1 month. Reheat slices by toasting or warming in the oven with garlic butter 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 10-12 minutes until smooth and elastic, though it requires more effort.

What if I don’t have warm milk at 110°F?

Warm milk should feel like body temperature — warm to the touch but not hot. Too hot can kill the yeast, while too cold slows rising. Aim for around 100–110°F for best results.

Copycat Raising Cane’s Bread Recipe

Print Recipe

★★★★★

4.9 from 53 reviews

This Copycat Raising Cane’s Bread recipe delivers soft, fluffy, and slightly sweet pull-apart loaves reminiscent of the iconic bread served at Raising Cane’s restaurants. Paired with a savory garlic butter and the signature Raising Cane’s sauce, this recipe brings the beloved flavors right into your kitchen, perfect for toasting alongside chicken fingers or as a flavorful snack on its own.

• Author: lucas
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 2 hours 5 minutes
• Yield: 2 loaves (each with 8 rolls) 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 (such as Cholula)

Instructions

1. Prepare 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. Initially, the dough will be sticky and shaggy, but as gluten develops, it will form a smooth, elastic ball and pull away from the sides of the bowl, indicating it’s ready.
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’s puffy and roughly doubled in size.
3. Divide the Dough: This recipe makes two loaves. Once risen, divide the dough in half. Set one half aside while shaping the first loaf.
4. Shape the Rolls: Take one half of the dough and divide into 8 equal pieces. Roll each piece into a slightly rounded log, about the size of a mini baguette or thick snake, keeping the seam side down for a smooth top when baked.
5. Arrange in Pan: Place the 8 rolls side by side into a greased or parchment-lined 9.5 x 5.5-inch loaf pan. Repeat shaping and placing rolls with the second half of the dough in a second loaf pan.
6. Egg Wash and Garnish: Lightly beat one egg with a splash of milk to make the egg wash. Brush the tops of both loaves evenly, then sprinkle with sesame seeds.
7. Bake the Bread: Bake at 350°F (180°C) for about 35 minutes, or until the loaves are golden brown and an internal temperature of 200°F is reached. Let cool in the pans for 10 minutes.
8. Cool Completely: Transfer loaves to a wire rack and let cool completely before slicing and toasting.
9. Prepare Garlic Butter: In a small bowl, mix melted butter with garlic powder. Brush generously onto each slice of bread before toasting. For additional flavor, sprinkle with parmesan cheese before toasting if desired.
10. Make Copycat Raising Cane’s Sauce: Whisk mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, and hot sauce together in a small bowl until smooth. Cover and refrigerate for at least 1 hour to develop flavors.

Notes

• The warm milk should be about 110°F to activate the yeast properly without killing it.
• Using a stand mixer with a dough hook helps achieve the perfect kneading but you can knead by hand for 10-12 minutes until smooth and elastic.
• Rising time may vary depending on room temperature; dough is ready when doubled in size and puffy.
• For uniform rolls, use a kitchen scale to portion the dough evenly.
• Letting the sauce rest in the refrigerator enhances its flavor profile.
• Brush garlic butter on slices just before toasting to maximize flavor and aroma.
• Internal loaf temperature of 200°F ensures the bread is fully baked and moist inside.

Keywords: Raising Cane’s bread copycat, homemade Raising Cane’s bread, pull apart bread recipe, garlic butter bread, Raising Cane’s sauce recipe, soft pull apart bread