TABLE OF CONTENTS
Raising Cane’s Texas Toast Recipe
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Ingredients
- 4½ cups all-purpose flour
- 1 cup whole milk
- ⅔ cup whipping cream or table cream
- 1 large egg
- ¼ cup granulated sugar
- 2 tsp instant yeast
- 1 tsp salt
For topping:
- 1 egg beaten with 1 tbsp milk or cream for egg wash
- 2 tbsp sesame seeds
Instructions
- In a large bowl, combine 1 cup milk, ⅔ cup cream, 1 large egg, ¼ cup sugar, and 2 tsp instant yeast. Stir briefly to combine, then add 4½ cups flour and 1 tsp salt. Mix until a rough, shaggy dough comes together with no dry streaks of flour remaining.
- Turn the dough out onto a lightly floured surface and knead by hand for 15 to 20 minutes, until the dough is smooth, elastic, and can be stretched thin without tearing. This dough is rich from the cream and egg, so it may feel slightly tacky at first but will smooth out with kneading.
- Shape the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm spot for about 2 hours, until doubled in size.
- Gently deflate the dough and turn it onto a lightly floured surface. Divide into 6 equal pieces and roll each piece into a smooth ball. Cover loosely with plastic wrap and let rest for 10 minutes. This rest makes rolling much easier.
- Working one piece at a time, roll each ball into an oval. Fold it in thirds like a letter, then roll it out into a thin rectangle. Starting from the short end, tightly roll the dough into a cylinder, pinching the seam as you roll to keep it secure. Pinch the final seam firmly to seal.
- Arrange 3 cylinders seam side down in each greased loaf pan, side by side. Cover both pans loosely with plastic wrap and let rise for 1 to 1½ hours, until the dough crowns about 1 inch above the rim of the pans.
- Preheat your oven to 400°F. Brush the tops of both loaves generously with egg wash, then sprinkle 1 tbsp of sesame seeds evenly over each loaf.
- Bake for 30 minutes, until deep golden brown, tenting loosely with foil at the 15-minute mark to prevent the tops from over-browning. The loaves are done when they sound hollow when tapped on the bottom.
- Remove from the pans immediately and transfer to a wire rack. Let cool completely before slicing, at least 1 hour. Cutting into a hot loaf will cause it to compress and turn gummy inside.
Notes
Cutting for Texas Toast: Once fully cooled, slice the loaf into thick 1-inch slices. This bread is sturdy enough to hold up to generous buttering without falling apart.
Toasting: Spread softened butter on both cut sides and toast in a skillet over medium heat for 2 to 3 minutes per side, until golden and crisp on the outside while staying pillowy in the center. For a more even toast, finish under the broiler for 1 minute.
Pro tip: The three-cylinder shaping method creates that classic tight, even crumb that slices cleanly and toasts beautifully without large air pockets.
Storage: Store cooled loaves wrapped tightly in plastic wrap at room temperature for up to 3 days. For longer storage, slice and freeze for up to 2 months, then toast straight from frozen.
Substitution: Whole milk and whipping cream give this loaf its richness and soft crumb. You can use all whole milk in a pinch, but the texture won’t be quite as tender.
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