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Homemade Raising Canes Bread: The Secret Copycat Recipe!

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Recreate the iconic Raising Cane’s Bread at home with this simple and delicious recipe. Enjoy the soft, slightly sweet, and buttery bread that perfectly complements any meal.

Ingredients

Scale
  • 2 ½ cups Warm Whole Milk (around 105-115°F or 40-46°C)
  • 1 tablespoon Active Dry Yeast
  • ¼ cup Granulated Sugar
  • 1 teaspoon Salt
  • 5–6 cups All-Purpose Flour, divided
  • ½ cup Unsalted Butter (1 stick), softened

Instructions

  1. In a large mixing bowl (or the bowl of a stand mixer), pour in your warm whole milk. Sprinkle the granulated sugar and active dry yeast over the milk. Give it a gentle stir. Let this mixture sit for 5-10 minutes until foamy and bubbly.
  2. Once your yeast is active, add the salt and about 3 cups of the all-purpose flour to the bowl. Cut your softened butter into smaller pieces and add them to the mixture. Mix until these ingredients are just combined.
  3. Gradually add the remaining flour, ½ cup at a time, mixing after each addition, until a soft, shaggy dough forms. The goal is a dough that pulls away from the sides of the bowl but is still slightly tacky to the touch.
  4. Lightly grease a clean large bowl with a little oil or cooking spray. Place the kneaded dough in the bowl, turning it once to coat the top. Cover the bowl with plastic wrap or a clean kitchen towel. Place it in a warm, draft-free spot for 1 to 1 ½ hours, or until the dough has doubled in size.
  5. Once doubled, gently punch down the dough to release the air. Turn it out onto a lightly floured surface. Gently shape the dough into a rectangular loaf that will fit snugly into a lightly greased 9×5-inch loaf pan.
  6. Place the shaped dough into the prepared loaf pan. Cover the pan loosely with plastic wrap or a kitchen towel. Let it rise again in a warm, draft-free spot for another 30-45 minutes, or until the dough has nearly doubled in size.
  7. While your dough is on its second rise, preheat your oven to 375°F (190°C).
  8. Once the second rise is complete, place the loaf pan in the preheated oven. Bake for 30-35 minutes, or until the top is golden brown and the internal temperature of the bread reaches 200-210°F (93-99°C).
  9. Immediately remove the bread from the loaf pan and place it on a wire rack to cool completely.
  10. Once completely cooled, use a serrated knife to slice your bread into generous, thick slices, about 1-inch thick.

Nutrition

Keywords: Ensure your milk is at the right temperature to activate the yeast. Avoid over-flouring the dough, and for an extra soft crust, brush the top with melted butter after baking.

Find it online: https://mamablueberry.com/homemade-raising-canes-bread-the-secret-copycat-recipe/