Copycat Raising Cane’s Bread
This homemade version of Raising Cane's Bread features a buttery, slightly garlicky flavor with a soft, tender crumb and a golden crust, perfect for any occasion.
Ingredients
For the Bread
- 3 cups all-purpose flour about 360 g
- 1 packet active dry yeast 2 1/4 teaspoons
- 1 cup warm water 110°F / 43°C
- 2 tablespoons sugar granulated
- 1 teaspoon salt
- 3 tablespoons unsalted butter melted
For Finishing
- 1 teaspoon garlic powder
- 1 tablespoon extra butter for brushing
Instructions
Activate the Yeast
- In a small bowl, combine the warm water (110°F) and sugar. Sprinkle the active dry yeast evenly over the surface and let it sit for 5–10 minutes until frothy and bubbly.
Mix the Dough
- In a large mixing bowl, combine the all-purpose flour and salt. Add the melted butter and the yeast mixture. Stir until a shaggy dough forms.
Knead Until Smooth
- Turn the dough out onto a lightly floured surface and knead for about 5–7 minutes until the dough is smooth and elastic.
First Rise
- Place the kneaded dough in a greased bowl, cover, and let it rise in a warm, draft-free spot for about 1 hour, or until doubled in size.
Shape, Preheat, and Second Rise
- Preheat your oven to 350°F (175°C). Deflate the dough gently and shape it into a loaf. Place it in a greased loaf pan and let it rise again for about 30 minutes.
Finish and Bake
- Brush the top of the loaf with melted butter and sprinkle with garlic powder. Bake for 25–30 minutes until golden brown and sounds hollow when tapped.
Notes
For a shinier finish, brush with melted butter immediately after baking. Adjust garlic powder to taste and serve warm for the best texture.