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Cane’s Copycat Texas Toast 🍞

Ingredients

Tangzhong
• ¼ cup bread flour
• ½ cup milk 🥛

Main Dough
• 3 ¾ cups bread flour
• ½ cup milk
• ¼ cup heavy cream
• 3 tsp instant dry yeast
• ¼ cup sugar
• 2 tsp salt
• 2 large eggs 🥚
• 4 tbsp unsalted butter

Egg Wash
• 1 egg
• 1 tbsp milk
• Sesame seeds

For Toasting
• Melted butter
• Garlic powder 🧄

Instructions
1. Make Tangzhong: Cook flour + milk in a small saucepan until thick like mashed potatoes. Cool.
2. Activate Yeast: Warm milk + cream (110°F), stir in sugar + yeast, let sit 5–10 min until foamy.
3. Make Dough: Mix flour + salt. Add Tangzhong, yeast mixture, and eggs. Knead until shaggy.
4. Incorporate Butter: Knead until smooth.
5. First Rise: Form ball, cover, rise 1 hour until doubled. ⏰
6. Shape & Second Rise: Divide into 8 balls, roll into rectangles, then logs. Rise 1 hour until puffy.
7. Bake: Brush with egg wash, sprinkle sesame seeds, bake 25–30 min at 350°F until golden.
8. Toast: Brush slices with melted butter + garlic powder, toast in pan until crisp