Recipe by Dee
"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."
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warm water (110 degrees F/45 degrees C)
2 1/4 teaspoons
active dry yeast
1 1/2 teaspoons
warm water (110 degrees F/45 degrees C)
warm milk (110 degrees F/45 degrees C)
2 1/2 cups
Sooooo close it hurts! Anyway...it does need a little seasoning. Maybe just some more salt would do the trick. I think adding sliced black olives with cheddar and broiling it to melt over the olives gets a lot more of the Schlotskys bread flavor since that's what they do. It was very good though and satisfied my craving since we don't have one near us anymore. Anyway great recipe!
Close but no cigar. Too bland, definately needs more salt, try seasoned salt. I prefer ciabatta bread by Marina from this site for a similar bread (I don't use a bread machine and don't mist for a soft crust). Eons ago I worked at Schlotzsky's and had first shift cutting the buns, meat, veggies. Horizontal is correct. As just previously suggested individual springform pans make great molds for (large) single serving. A cake pan is the correct form for a large. (several of these make an impressive presentation for a party/gathering) Cut to serve as you would a pie, small or large slices. To make a GREAT sammy try this...Slice bread horizontally and give it a healthy drizzle with infused olive oil then add a good healthy sprinkle of grated sharp provolone (BelGioioso is good). This is like a romano or parm cz. Broil (or toast in toaster oven)then add thinly sliced smoked turkey, shredded lettuce, and thinly sliced tomatoes and red onion. Yum.
Great bread. I think the baking soda must give it the perfect texture. My husband loves it and eats a whole loaf by himself. To add variation I use brown sugar, and add 1 tsp of salt, minced garlic, and italian seasonings to the batter. You can also let it rise in the bowl and roll it out for a pizza crust.
Our whole family loved this bread. It isn't quite Schlotsky's bread but darn close. I've made this twice. This last time I used half of what the recipe called for in wheat flour, and the rest in the regular bread flour, just trying to get my family to enjoy a bit of fiber in their diet. I think that either way it is a great way to make a sandwich.
This is great bread. Very close to Schlotzsky’s bread. I made 6 little ‘buns’ in 4 inch tart pans. The first night we had Schlotzsky original sandwiches by melting cheddar cheese on one half and mozzarella and parmesan cheese on the other side under the broiler. Then added chopped kalamata olives, warmed ham, genoa salami and turkey with a garlic dressing and a little mayo and shredded lettuce. I didn’t have any tomatoes or onions, but that would have made it perfect. Two days later, we built mini pizzas out of the bread halves. Very yummy, I will make this bread often. Thanks for the recipe.
Delicious! I love making bread and love trying new recipes. This bread was great! I loved it so much, I made a second batch a couple hours after the first so I could share it with my mother and brother. Perfect for a warm or cold sandwich.
If you are a fan of Schlotzsky's bread, this is it! It's extremely easy to make and it's also extremely addictive!
Five stars all around...
This is delicious. Batter bread is great for those who like bread but don't want to knead.
When dusting the bottom of the pie shell with cornmeal I also added a touch of salt.
I will make a sandwich with this for a Memorial Day party. Wonderful.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 122
** Calories from Fat: 8
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