Schlotzskys Deli Bread Recipes

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SCHLOTSKY'S BREAD



Schlotsky's Bread image

The dough will look resemble a batter, almost pourable. Take care not to add too much flour. If using all-purpose flour, use a little less as it is heavier than bread flour. Great to eat hot from the oven with butter.

Provided by Dee

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Yield 12

Number Of Ingredients 9

½ cup warm water (110 degrees F/45 degrees C)
1 tablespoon white sugar
2 ¼ teaspoons active dry yeast
¼ teaspoon baking soda
1 ½ teaspoons warm water (110 degrees F/45 degrees C)
¾ cup warm milk (110 degrees F/45 degrees C)
½ teaspoon salt
2 ½ cups bread flour
2 tablespoons cornmeal

Steps:

  • In a small bowl stir together the warm water, sugar, and yeast. Stir to dissolve and set aside.
  • In a large bowl dissolve baking soda with the 1 1/2 teaspoons warm water. Add the warm milk, salt, and one cup of the flour. Beat with a wire whisk until smooth. Beat in yeast mixture and remaining flour. Batter should be thick, sticky, and smooth.
  • Prepare 2 pie pans with non-stick spray. Dust pans with cornmeal. Place 1/2 dough in each pie pan. Batter will spread during rising time. Spray top of dough with non-stick cooking spray. Cover and let rise for one hour.
  • Repeat spraying of bread with non-stick cooking spray. Bake in a preheated 375 degree F (190 degrees C) for 20 minutes.
  • Allow to cool for an hour before slicing.

Nutrition Facts : Calories 19.2 calories, Carbohydrate 3.2 g, Cholesterol 1.2 mg, Fat 0.4 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 0.2 g, Sodium 129.8 mg, Sugar 1.8 g

SCHLOTZSKY'S BREAD RECIPE - (3.8/5)



Schlotzsky's Bread Recipe - (3.8/5) image

Provided by Susan52

Number Of Ingredients 10

2 1/4 to 2 1/2 cup All purpose Flour/Bread flour(unbleached)
Active 2 1/4 tsp (1 packet) Dry Yeast
1 Tbsp Sugar
1/2 cup Warm Water
1/2 Cup Sour Yogurt (plain)
1/4 Cup Milk
1/4 tsp Baking Soda
1 1/2 tsp Warm water
3/4 tsp Salt
2 Tbsp Cornmeal/Semolina

Steps:

  • In a small bowl, stir together the yeast, 1/2 cup warm water and sugar, and stir to dissolve and let the mixture foam up. In a large mixing bowl, mix the baking soda and 1 1/2 tsp warm water together and add in the yogurt, milk, salt and 1 cup of flour and mix well using a wooden spoon or the paddle attachment of your stand mixer. Add in the yeast mixture and the remaining flour. Mix until everything comes together. The dough will be very very sticky. Note: The author in the original recipe says the dough is almost batter like. I wanted to be able to shape my dough into sandwich buns, so I used up about 2 1/4 cups of flour. If you plan to bake this bread in a pie pan, use 2 to 2 1/4 cup of flour. Apply some oil in your hands and gather the dough to form a ball, a very very soft dough ball. Place this in a greased vessel in a warm place and let rise until doubled, about 45 minutes to 1 hour. Note: The original recipe calls for only one rise. Shaping the bread immediately after mixing also gives good results. But I experimented with one batch and let the dough rise first. Then make the buns and let rise gain. This method yielded incredibly soft and chewy bread. You can follow either method. Once the dough has doubled, punch down the dough with oiled hands. Divide the dough into 9 portions and shape each portion into a ball. Oil your hands in between, as and when required. Line a baking sheet with aluminum foil or parchment paper and sprinkle with cornmeal or semolina. Place the dough balls on the baking sheet, at least 4-5 inches apart. Lightly flatten the dough balls and spray with non-stick spray (or apply some oil with a brush or your hands). Cover loosely with plastic wrap and set aside to rise, until doubled in size, about 1 hour. Preheat your oven to 375 F. Place a rack in the middle of the oven, or the top of the bread will get too brown. Spray the top of the buns with non-stick spray again, or lightly apply some olive oil on the top surface. Bake the bread in a preheated oven for 20 minutes. The top will be browned and the bottom will also start browning lightly. Tip: If you are not sure if your bread is cooked underneath, remove the tray from the oven and turn the buns upside down. Return to the oven and bake for another 5 minutes.

SCHLOTZSKY'S DELI BREAD



Schlotzsky's Deli Bread image

This is a clone of the bread for Schlotsky's sandwich bread. It also makes wonderful toast. Schlotsky's is a chain delicatessen. I'm not sure where all their locations are but they are popular in Texas. See the recipe for the muffalata filling that is outstanding on this sandwich.

Provided by Miss Annie

Categories     Yeast Breads

Time 1h30m

Yield 8 buns

Number Of Ingredients 8

1/2 cup lukewarm water
1 tablespoon sugar
1 (1/4 ounce) package yeast
3/4 cup lukewarm milk
1/2 teaspoon salt
1/4 teaspoon baking soda
2 1/2 cups bread flour (all-purpose will work)
cornmeal

Steps:

  • Stir water, sugar and yeast together and set aside.
  • Dissolve baking soda in 1/2 tablespoon warm water in medium bowl.
  • Add warm milk, salt and 1 cup flour; beat till smooth.
  • Beat in yeast mixture and remaining flour (batter will be thick and sticky, but not as thick as normal bread batter).
  • Spray two pie pans with cooking spray and dust with cornmeal.
  • Divide dough and place in pie pans, cover and let rise for 1 hour.
  • Preheat oven to 375ºF and bake for 20 minutes till golden.
  • Cool 1 hour and cut in fourths.

SCHLOTZSKY'S DELI BREAD



Schlotzsky's Deli Bread image

Schlotzsky's Deli Bread Copy Cat Recipe. This delicious bread is perfect for sandwiches!

Provided by Cooking with Tovia

Categories     Sandwich     Vegetarian     Pescatarian     Bread     Baked Goods     Baking     Nut-Free     Shellfish-Free     Weekend Project     Egg-Free     Soy-Free     Stand Mixer     Fish-Free     Peanut-Free     Tree Nut-Free     Tomato-Free     Oven

Time 2h20m

Yield 4

Number Of Ingredients 8

1/2 cup Water
1 tablespoon Granulated Sugar
1 package Active Dry Yeast
3/4 cup Milk
1/2 teaspoon Salt
1/4 teaspoon Baking Soda
2 1/2 cup Bread Flour
to taste Cornmeal

Steps:

  • Stir Water (1/2 cup), Granulated Sugar (1 tablespoon), Baking Soda (1/4 teaspoon), and Active Dry Yeast (1 package) together.
  • Add Milk (3/4 cup), Salt (1/2 teaspoon), and Bread Flour (1 cup), beat till smooth.
  • Add Bread Flour (1 1/2 cup).
  • Preheat oven to 375 degrees F (190 degrees C).
  • Spray two pie pans with cooking spray and dust with Cornmeal (to taste).
  • Divide dough and place in pie pans, cover and let rise for 1 hour.
  • Bake in preheated oven for 20 minutes, until golden.
  • Cool for 1 hour, then slice and serve however you want!

Nutrition Facts : Sodium 102.3 mg, Calories 88 calories, Carbohydrate 17.1 g, Sugar 1.5 g, Protein 3.2 g, Fat 0.6 g, Fiber 0.6 g, SaturatedFat 0.2 g, TransFat 0 g, Cholesterol 1.1 mg, UnsaturatedFat 0.2 g

SCHLOTZSKY'S BREAD RECIPE



Schlotzsky's Bread Recipe image

The muffaletta or muffuletta is a large, round Silician bread often topped with sesame bread and served with cold cuts such as salami, ham, provolone or swiss cheeses. It's a popular sandwich that originated in the New Orleans area from Italian immigrants. This bread recipe is similar to the one used in a deli chain from Texas called Schlotzsky's.

Provided by Jackson

Categories     Main Course

Time 1h35m

Number Of Ingredients 7

1 1/2 cups (225g) flour
1/2 cup (120mL) milk
1/3 cup (80mL) lukewarm water
1 1/2 tsp (5g) yeast
1 tsp (2g) cornmeal
1/2 tsp (2.5g) salt
1/8 tsp (.75g) baking soda

Steps:

  • Spray two 6" (15cm) or one 9" (23cm) cake pan(s) with cooking spray or grease generously with shortening. Sprinkle the bottom of the pan(s) with cornmeal.
  • In a large bowl, stir together water, yeast, salt and baking soda.
  • Heat milk until lukewarm, about 105F (41C.) Add to the water mixture. Pour in flour and stir ingredients with the back of a spoon until it forms a very sticky dough, about 100 strokes.
  • Divide dough equally into each pan. Spray a piece of cling wrap generously with cooking spray and place loosely on top of each pan. Let rise for 1 hour or until dough fills out the pan and has risen to nearly the top. The longer you wait the better the bread will be. Carefully remove the cling film.
  • When there is 15 minutes left in the rise, preheat oven to 375F (190C.) Bake 20 - 25 minutes or until top is golden brown and the bread pulls away from the sides of the pan. It will shrink as it bakes. This is normal. Center should read at least 190F (88C.) Remove to wire rack and allow to cool 30-60 minutes before slicing.

Nutrition Facts : ServingSize 1 loaf, Carbohydrate 80.6 g, Protein 12 g, Sodium 436.1 mg, Calories 370.8 kcal

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Top Asked Questions

How do you make Schlotzsky's bread?
Schlotzsky's Bread Recipe 1/2 cup warm water (110 degrees F/45 degrees C) 1 tablespoon sugar 2 1/4 teaspoons Active dry yeast 1/4 teaspoon Baking soda 1 1/2 teaspoons warm water (110 degrees F/45 degrees C) 3/4 cup warm milk (110 degrees F/45 degrees C) 1/2 teaspoon Salt 2 1/2 cups Bread flour 2 tablespoons Cornmeal 1.
What do you put on a Schlotzsky's sandwich?
NOTES: To make copycat Schlotzsky's original sandwiches, layer on creamy garlic dressing (or Caesar dressing), cheddar cheese, Parmesan cheese, ham, salami, mustard, and sliced black olives. Toast in the oven until the cheese melts, then add lettuce, tomatoes and onions.
Is Schlotzsky's sourdough bread sticky?
Copycat Homemade Schlotzsky’s Sourdough Bread has a very sticky dough that is more like a batter. You may be tempted to think you made a mistake and want to add more flour, but don’t. Once in the pans, the proofing chemistry takes control and beautiful bubbles fill the dough.

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