Raising Cane's-Style Texas Toast (Soft Sesame Milk Bread)
Cane's toast is best approximated at home by a soft, enriched, sesame-topped milk bread loaf. Slice thick and grill in simple garlic butter for that signature crust.
Ingredients (1 loaf)
Tangzhong
Dough
Topping
Garlic butter
Equipment notes
- 9x5-inch loaf pan for a tall, sliceable loaf.
- Slice 3/4 to 1-inch thick for true Texas-toast size.
- Grill in a skillet over medium heat for even browning.
Instructions
- Make tangzhong. Whisk 25 g flour with 120 g milk in a small saucepan. Cook over medium heat, stirring constantly, until thick like mashed potatoes (1–2 minutes). Cool to lukewarm.
- Mix dough. Combine flour, sugar, salt, and instant yeast. Add warm milk, egg, and cooled tangzhong; mix until a rough dough forms.
- Knead + butter. Knead 6–8 minutes, then add softened butter and knead 6–10 minutes more until smooth and elastic.
- First proof. Place in a greased bowl, cover, and rise until doubled, 60–90 minutes.
- Shape loaf. Grease a 9x5-inch pan. Punch down, divide into 6 pieces, round, rest 10 minutes, then roll each into a small oval and jelly-roll tightly. Place seam-side down in the pan.
- Second proof. Cover and rise until the dough domes about 1 inch above the rim, 45–75 minutes.
- Egg wash + sesame. Brush with beaten egg (or milk/cream) and sprinkle with sesame seeds.
- Bake. Bake at 350°F (175°C) for 28–35 minutes until deep golden. Cool 15 minutes in the pan, then cool fully on a rack before slicing.
- Slice thick. Cut into 3/4 to 1-inch slices.
- Grill both sides. Mix melted butter, garlic powder, salt, and pepper (if using). Brush one side, grill until golden, brush the other side, then flip to grill.