Schlotzskys Bread Recipe 385 Recipes

SCHLOTZSKY'S BREAD RECIPE

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.

SCHLOTZSKY'S BREAD RECIPE - (3.8/5)

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 BREAD

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.

SCHLOTZSKY'S STYLE SOURDOUGH BATTER ROLLS

Steps:

• Mix very warm water, yeast, and sugar. Stir with small wire wisp until well mixed.
• Add half the flour. Stir with small wire wisp until well mixed.
• Add remaining flour, sourdough starter, oil and salt. Stir until batter is consistently smooth.
• Lightly spray and smear a 12 cup muffin tin with cooking spray.
• Pour/scrape batter equally into muffin cups. (about 4 to 4.5 tsp each).
• Spray tops with cooking spray.
• Place in very warm spot (90-110°F). (I usually turn my oven to lowest setting and then turn if off before placing the rolls inside.)
• Let rise until near or at tin top, about 50 minutes. (It is very important to not let them rise any longer than 50 minutes, because they will quickly fall.).
• Bake Method #1 - (Start with slightly warm oven without removing the risen rolls.).
• 1. Leave rolls in oven from previous step.
• 2. Set oven temp to 450°F and allow to cook for approximately 17 minutes. (Time may vary due to your oven and elevation.).
• Bake Method #2 - (Preheated Oven.).
• 1. Remove rolls in oven after previous step and then preheat oven to 450°F .
• 2. Place rolls in oven for 12-14 minutes. (Time may vary due to your oven and elevation.).

SCHLOTZSKY'S DELI BREAD

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.