This soft, garlicky loaf mimics the buttery pull-apart bread served at Raising Cane’s — golden on the outside, pillowy inside, and perfect for dunking or building a sandwich. It’s an easy yeast bread that rises once, uses pantry staples, and rewards a little kneading with big flavor. For a full fast-food copycat spread, serve it beside a homemade chicken sandwich like this Chick-fil-A crispy chicken sandwich copycat recipe for a nostalgic, restaurant-style meal at home.
Why you’ll love this dish
Why make a copycat Raising Cane’s bread at home? Because it’s economical, comforting, and surprisingly quick for a yeast bread. A single rise keeps the process straightforward, and the subtle garlic and butter flavors make it universally appealing—kids, picky eaters, and garlic lovers will approve.
“This bread is buttery, slightly garlicky, and perfect for dunking—the texture is spot on.” — happy home baker
Perfect occasions include weeknight dinners served with fried or grilled chicken, casual gatherings where you want an easy crowd-pleaser, or a lazy Sunday brunch spread.
How this recipe comes together
Start by proofing yeast in warm water with a touch of sugar so you know it’s active. Mix dry ingredients, add melted butter and the yeast mixture, then knead until smooth — about 6–8 minutes by hand. Let the dough double in a warm spot (about an hour), shape into a loaf, egg-wash, and bake until the crust is golden and hollow-sounding when tapped. Total active hands-on time is about 20–30 minutes; plan roughly 1 hour 45 minutes including rising and baking.
What you’ll need
- 4 cups all-purpose flour (plus more for dusting)
- 1 packet (2 1/4 tsp) active dry yeast
- 1/4 cup granulated sugar
- 1 tsp salt
- 1/2 cup unsalted butter, melted (plus extra for brushing)
- 1 cup warm water (about 110°F / 43°C)
- 1/2 tsp garlic powder
- 1 egg, beaten (for egg wash)
Notes and substitutions:
- Want a richer crumb? Substitute 1/4 cup milk for 1/4 cup of the water.
- For a dairy-free loaf, use a neutral oil (like canola) instead of butter and omit the egg wash or use plant milk for brushing.
- If you only have instant yeast, reduce water temp slightly and add the yeast directly to the flour—no proofing necessary.
Step-by-step instructions
- In a small bowl, pour warm water (about 110°F) over the yeast and sugar. Stir gently and wait 5 minutes until the mixture is foamy. If it doesn’t foam, the yeast may be dead — start over with fresh yeast.
- In a large mixing bowl, whisk together the flour, salt, and garlic powder.
- Add the foamy yeast mixture and the melted butter to the dry ingredients. Stir with a wooden spoon or dough hook until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for about 6–8 minutes until smooth and elastic. The dough should be slightly tacky but not sticky. Add tiny pinches of flour only if it’s unmanageably sticky.
- Lightly grease a bowl, place the dough inside, cover with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Preheat the oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan.
- Punch down the dough, shape it into a loaf, and place it seam-side down in the pan. Cover and let it rest 10–15 minutes while the oven finishes heating.
- Brush the top with beaten egg for a glossy, golden crust. Optionally sprinkle a little extra garlic powder or coarse salt.
- Bake 25–30 minutes until deeply golden and the loaf sounds hollow when tapped on the bottom. An internal temperature of about 190–200°F (88–93°C) indicates doneness.
- Remove from pan and cool on a rack at least 15 minutes before slicing. Cooling prevents a gummy crumb.
Best ways to enjoy it
This bread shines warm with butter and is ideal for dunking into Cane’s-style sauce or serving alongside fried chicken. Try it sliced and toasted for sandwiches, use it for garlic bread by warming slices with herb butter, or serve thick-cut with jam at brunch. If you want a different fast-food pairing, you might also enjoy our take on the copycat Chick-fil-A crispy chicken sandwich alongside it.
Storage and reheating tips
- Room temperature: Keep the loaf in an airtight container or wrapped tightly in plastic at room temperature for up to 2–3 days.
- Refrigerator: Refrigeration speeds drying; only refrigerate if your kitchen is very humid—store up to 4 days but expect some loss of softness.
- Freezing: Slice before freezing and wrap tightly in foil and a freezer bag. Freeze up to 3 months. Defrost slices at room temperature or toast directly from frozen.
- Reheating: For best texture, reheat slices in a 350°F oven for 5–7 minutes. For a quick fix, microwave a slice with a damp paper towel for 10–15 seconds (be careful not to overheat).
Pro chef tips
- Water temperature matters: Too hot kills yeast; too cold slows proofing. Aim for 105–115°F (40–46°C).
- Knead for structure: Proper kneading develops gluten and gives the bread its chew. Test by stretching a small piece — it should form a thin “windowpane.”
- Warm proofing spot: Use an oven with the light on, or place the bowl near a warm appliance. Don’t exceed 90°F or the yeast will behave oddly.
- Egg wash alternatives: For dairy-free gloss, brush with almond or soy milk mixed with a teaspoon of oil.
- Don’t skip the rest after shaping: A short bench rest relaxes the dough and helps it rise evenly in the pan.
Creative twists
- Garlic-herb pull-apart: Before baking, score the dough and brush layers with garlic-parsley butter for a pull-apart style loaf.
- Cheesy upgrade: Fold 3/4–1 cup grated sharp cheddar into the dough during the final knead.
- Whole-wheat variant: Replace 1–2 cups flour with whole-wheat flour and add an extra 1/4 cup water to compensate. Expect a denser crumb.
- Vegan version: Swap butter for oil and replace the egg wash with plant milk for a vegan-friendly loaf.
Common questions
Q: Can I use instant yeast instead of active dry yeast?
A: Yes. With instant yeast, stir it into the dry ingredients and skip the initial proofing step. You may see faster rise times—watch the dough rather than the clock.
Q: My dough was sticky — what went wrong?
A: Slight tackiness is normal. If it’s so sticky it won’t hold shape, gradually add flour a tablespoon at a time during kneading. Over-flouring makes the bread dry, so add sparingly.
Q: How can I tell when the bread is fully baked?
A: Look for deep golden color, a hollow sound when tapped on the bottom, or use an instant-read thermometer — 190–200°F (88–93°C) is ideal for a fully baked loaf.
Q: Can I make this dough ahead and refrigerate overnight?
A: Yes. After the first knead, place dough in a greased bowl, cover tightly, and refrigerate up to 24 hours. Bring to room temperature and let it complete its rise before shaping and baking.
Q: Is this bread freezer-friendly?
A: Absolutely. Slice and freeze in airtight packaging for up to 3 months. Reheat in the oven or toaster for best texture.
If you have any other questions about technique, timing, or substitutions, ask and I’ll help you troubleshoot so your loaf comes out perfectly.
Copycat Raising Cane's Garlic Bread
Ingredients
Dry Ingredients
- 4 cups all-purpose flour (plus more for dusting)
- 1 packet active dry yeast (2 1/4 tsp)
- 1/4 cup granulated sugar
- 1 tsp salt
- 1/2 tsp garlic powder
Wet Ingredients
- 1/2 cup unsalted butter, melted (plus extra for brushing)
- 1 cup warm water (about 110°F / 43°C)
- 1 each egg, beaten (for egg wash)
Instructions
Preparation
- In a small bowl, pour warm water over the yeast and sugar. Stir gently and wait 5 minutes until foamy.
- In a large mixing bowl, whisk together the flour, salt, and garlic powder.
- Add the foamy yeast mixture and melted butter to the dry ingredients, stirring until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for about 6–8 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
Baking
- Preheat the oven to 350°F (175°C) and grease a standard 9x5-inch loaf pan.
- Punch down the dough, shape it into a loaf, and place it seam-side down in the pan. Let it rest for 10–15 minutes.
- Brush the top with beaten egg and optionally sprinkle with garlic powder or coarse salt.
- Bake for 25–30 minutes until deeply golden and hollow-sounding when tapped.
- Remove from pan and cool on a rack for at least 15 minutes before slicing.