Reviewed: Apr. 6, 2012

WOW! I would never have believed that I would be able to make a Schlotsky's with my own meats. Thank you for this, so much!!!!!!!

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Reviewer:

rrose004

Reviewed: Oct. 22, 2011

I've never even heard of Schlotzsky's but was intrigued by the name and the story behind it, so I was compelled to make this immediately! It's delicious. It's basically a focaccia bread that ues some milk instead of all water. I used olive oil spray for the pan (and sprinkled it with the cornmeal) and then again on top when it was ready to bake then sprinkled it with Penzy's Shallot Pepper seasoning and salt. I had added a few drops of malt vinegar to the batter as I was mixing the first stage of the batter to fake in a bit of sour dough flavor. It worked, I think, it had a slight sour dough flavor and was chewy and full of airy holes all throughout the crumb. I can imagine it would make a wonderful sandwich bread. Thanks for sharing this recipe.

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Reviewer:

Susan

Cooking Level: Intermediate

Living In: San Jose, California, USA

Reviewed: May 22, 2011

Wonderful bread and to me it is like Schlotsky's. I'm a novice baker, so it was somewhat annoying to use a thermometer so the yeast was just right, but I took the time for the water and milk. I followed the recipe pretty much as is, adding a little more salt and using three cake pans instead of pie plates. Made wonderful sandwiches with provolone cheese, lunchmeat, and olive salad (toast bread brushed with olive oil). This toasts beautifully. Try it, you will love it.

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Reviewer:

CafeAmericano

Cooking Level: Intermediate

Home Town: Downey, California, USA

Living In: Batesville, Arkansas, USA

Reviewed: May 13, 2011

Let me begin by saying I had to Google Shlotsky's to see what it was, so I can't tell you if it is similar, but it is great bread. I did use all purpose flour and it still turned out fine.

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Reviewer:

f1shst1x

Reviewed: Apr. 27, 2011

This bread is delicious! I used regular flour, but only used 2 1/4 cups of flour since the recipe said to reduce. Turned out great!

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Reviewer:

borahthexplorer

Cooking Level: Intermediate

Living In: Green Bay, Wisconsin, USA

Reviewed: Mar. 14, 2011

Made this today, first time followed the recipe exactly and I liked it very much. The second time I added sourdough starter to the recipe and loved it.

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Reviewer:

Charma

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Blanchard, Oklahoma, USA

Reviewed: Mar. 3, 2011

Great Bread - easy recipe. But it is not the same as Schlotzsky's bread. The taste and texture are just not it. Very good, and I will make again - but it won't satisfy the craving for the real thing.

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Reviewer:

dlita

Reviewed: Jan. 13, 2011

This was pretty good. I was nervous about the dough/batter appearance and just putting a blob into the middle of a pie plate. But it spread out nicely and rose well and baked up just fine. I used one for a giant sandwich that I cut into triangles and the other to accompany soup. The best part is the dough only took minutes to make! I will make this again.

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Reviewer:

BroncosFan

Living In: Fort Collins, Colorado, USA

Reviewed: Dec. 27, 2010

This bread is great, but there's something wrong with the recipe. The dough does not resemble a batter; it's extremely thick and not pourable at all. I was so frustrated by the thickness that I added additional milk--about 1 cup more than the recipe calls for--and the bread turned out just fine. In summary, the recipe is flawed, but the bread is not.

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Reviewer:

lhachoslady

Reviewed: Dec. 18, 2010

Awesome! Fairly easy for a newbie. I've tried to make several different kinds of breads and usually end up with bricks of cardboard. This recipe was awesome! No changes and it came out exactly like Schlotsky's. Might add some crushed Jalapeño next time.

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