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My Gosh, Girl, this bread is so neat! It's really fast to mix up, bake up, cool, slice, and enjoy! Served it with Karen Monahan's Sausage and Rigatoni's and Wow, what a feast! Thanks for posting one of my new favorites! Laudee C.
This is not only the easiest bread I've ever made, but it is also one of the tastiest. You would never guess it is soooooooo low fat. I make mine using 1/2% milk, so that cuts down on the fat content.DELICIOUS!
This bread is amazing! Tastes very close to Schlotzsky's. I even added chopped jalapenos and grated cheddar in step #4 pressed it lighty in the pie pans and it is to die for, so hard to stop at a slice or two. Great recipe!!!!
Outstanding!!!!!! It's all I can say. :)
This is sooo good! And super easy, my little ones helped me make it. My pie pan was in use, so I lined the bottom of my broiler pan with foil, the greased, then sprinkled the cornmeal, and divided the dough into two balls and put both in the pan at opposite ends. This baked up with a great texture, I can't wait to have it as sandwich bread tomorrow. Served with spaghetti tonight and was a big hit. Thanks for posting!
I LOVE this recipe, I've made it probably 30 times now! It makes an excellent pizza crust. Thanks!
THANKS MISS ANNIE!!! I have been looking for a good recipe for this bread. It is excellent! I made the entire Schlotzsky's original. PS I live in Texas!!! Tony
I am a baker at Schlotzsky's and this isn't how we make it. I'm not sure as far as the actual ingredients go in the dough because we just get it pre-mixed but this is not the process. First of all, the yeast is not mixed with sugar. The yeast goes straight into 110 degree Fahrenheit water. You might as well have the other dry ingredients mixed up because they go straight in as well and you don't want the dough to cool off. After it's mixed, it needs to go into a warm, moist place. We have a special piece of equipment called a proofer where the dough sits and starts to rise. The proofer maintains a temperature between 110 and 120 degrees by heating a water reservoir to humidify the air inside. The dough doesn't have to sit there for long. After that, it's squeezed into individual pans that are sprayed with cooking spray, sprinkled with sesame seeds, and then placed back into the proofer. No cornmeal is used. I'm not sure where that idea came from. From there, we let it rise until we can start to see a fair amount of tiny air bubbles (not just the big ones) at the top. If there are too many, it's likely to fall when being placed into the oven. Our ovens are preheated to 475 degrees and after the bread program starts, the oven steams the bread for 45 seconds. After that point, the oven is set to 350 degrees (it's usually at around that temperature after the steaming) and it bakes for 20 minutes. Keep in mind that these are convection ovens so your conventional oven, even assuming it can be used to steam, will probably not bake the bread in 20 minutes. The steam is extremely important. It keeps the bread from drying out during baking and also gives the yeast one last boost before it dies, causing the bread to puff up nicely. After baking, the bread should be removed from the pans as soon as you can stand to touch it to keep the bottoms from getting soggy and then placed on a rack to cool to room temperature. At that point, it should either be eaten or bagged in a plastic bag immediately or it will dry out. If you don't have a proofer or an oven that you can use to steam the bread, your bread is not even going to be close to what you get from Schlotzsky's. The tiny air bubbles and softness on the top are directly the result of proofing and steaming respectively.
This recipe is good but it takes a lot more liquid (milk) then specified. I followed the recipe exactly and it was not pourable. I added 1 extra cup of milk and that was perfect. The bread came beautifully. I will make this again.
Oh, how I want more of this...and plenty of money and no responsiblities. Made for Soups and Breads Recipe Tag.