Texas Toast

Texas Toast was a great accompaniment to the Raising Cane’s I made this summer. But because it was so good, I think it deserved its own blog post. You can’t imagine that the bulkiness of the bread allows for a deliciously toasty exterior and a soft and spongy white-bread centre. Other than the fact that the Texas toast is delicious, the soft bread was perfect for sopping up sauce and butter! 

Ingredients 

Tangzhong / Flour Roux

25 grams bread flour 

120 grams milk 

Dough 

450 grams flour 

120 grams milk 

40 grams heavy cream 

7 grams instant yeast 

50 grams sugar 

2 teaspoon salt 

2 eggs 

55 grams butter 

Egg Wash 

1 egg 

1 tablespoon milk 

Sesame seeds 

Garlic Butter 

4 tablespoons butter 

1 teaspoon garlic powder 

Instructions 

1. Make the tangzhong/ flour roux: in a saucepan, whisk the flour and milk over a medium heat. Stir constantly until it thickens to a paste. Remove it from the heat and let it cool until lukewarm. 

2. For the dough: warm the milk and cream until 42c. Add sugar and yeast. Let it sit for 5-10 minutes until foamy. 

3. Make the dough: combine the flour and salt. Add the flour roux, yeast mixture and eggs. Mix until well combined. Turn the mixer speed up and knead it until a shaggy dough forms. 

4. Add the butter and knead for 15 minutes on a medium speed until smooth and elastic. It should pass the windowpane test (Which means that if you stretch the dough it should be translucent when pulled thinly). 

5. First rise: shape the dough into a ball. Place it in a large greased bowl. Cover with cling film and let it rise in a warm place for 90-120 minutes until doubled in size. 

6. Shape and second rise: punch the air out and divide into 8 balls. Shape into balls. Cover and rise 15 minutes. Roll out into rectangles and place them in. 9x13 inch baking pan. They should touch slightly. Cover and let them rise 45-60 minutes. 

7. Bake: preheat the oven to 180c. Brush the top of the bread with egg wash. sprinkle with sesame seeds. Bake for 25-30 minutes until golden brown. The internal temperature should be 180c. Cool them completely before pulling them apart. 

8. For the garlic butter: mix the melted butter and garlic powder. Brush both sides of the bread. Toast on a pan until golden and crunchy.