Copycat Homemade Schlotzsky’s Sourdough Bread
Copycat Homemade Schlotzsky’s Sourdough Bread Recipe: An easy way to make the iconic bubbly yeast sandwich bread at home!
Copycat Homemade Schlotzsky’s Sourdough Bread is perfect for that extra special meal. Buttery, delicious, homemade bread that will hold up to some serious sandwich fillings.
I know the name is a mouth full, but you will certainly want to get a big mouth full of this Copycat Homemade Schlotzsky’s Sourdough Bread. It is so simple to make and nothing like those store bought loaves of sourdough bread that seem to always disappoint.
Some bakery sourdough loaves are wimpy and fall apart when you load them up with your favorite fillings.
Others are too dry and hard to choke down, or they crumble when you pick them up. Not this Bread. Copycat Homemade Schlotzsky’s Sourdough Bread is an ideal balance of tenderness and stability.
Who doesn’t need a little tenderness and stability in their lives… And in their recipe collection?
When I think of sourdough I recall that slimy gooey starter for “friendship” bread that was so popular in the 70’s.
My mom would keep it in the fridge and whenever she wanted to bake bread she would have to feed it, let it grow, and wait until it was ready before she could bake.
This bread has a starter too, but the wait time is much reduced.
You need only a five minute wait for the yeast to activate, then one proofing prior to baking. Best of all, the bake time is a brief twenty minutes.
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. Though it doesn’t rise much higher than the pie pan, it is the ideal height for a hearty sandwich.
Any thicker and your sandwich would be too thick and bready to fit in your mouth. Any thinner and it would be too difficult to slice.
Once the bread is baked, you are ready to build an amazing copycat Schlotzsky’s sandwich.
Slice the bread open. Layer on garlic dressing, cheeses, ham, salami, mustard, and sliced olives. Then toast in the oven until the cheese melts.
Add lettuce, tomatoes, and onions, and you have Schlotzsky’s Originals at home!
Copycat Homemade Schlotzsky's Sourdough Bread
Ingredients
- 1/2 cup warm water (110 degrees)
- 1 packet quick rise active dry yeast (2 1/4 teaspoons)
- 1 tablespoon granulated sugar
- 3/4 cup warm milk (110 degrees)
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2 1/2 cups all-purpose flour
- 1 tablespoon cornmeal
- 1 tablespoon melted butter
- Nonstick cooking spray
Instructions
- In a medium-sized bowl, gently whisk together the yeast, warm water, and sugar. Let it stand for 5 minutes until bubbly.
- Whisk in the warm milk, baking soda, salt, and 1 cup of the flour until smooth. Then mix in the remaining flour.
- Spray two 9-inch cake pans (or pie pans) with nonstick cooking spray and dust the bottoms with cornmeal. Divide the dough between the pans and spread it out a little. The yeast will do the rest. Spray plastic wrap with nonstick cooking spray and lightly cover each pan. Proof (let rise) in a 150-175 degree oven (or a warm, draft-free place) for 1 hour.
- Preheat the oven to 375 degrees F. Remove the plastic wrap and bake for 20 minutes, or until golden brown. Brush the tops of bread lightly with melted butter and cool in pans completely.
- Dust off the loose cornmeal. Slice the bread loaves in half horizontally, and start creating your sandwich masterpiece!
Notes
Nutrition
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where is the sour dough starter? my sour dough is old and still make great sour dough, but stll requires quite a bit of time to make. this recepie appears to be a simple bread recepie without a srarter????
How far in advance can i make this bread? Does it freeze well?
Hi Donna,
Yes, it does freeze well. Wrap it tightly in plastic and you can freeze it up to 6 months.
I made the recipe with two 9″ cake pans. Bread came out great. Have used three 6″ pans and the dough doesn’t seem to rise very much. Bread comes out flat and tough. Same yeast and flour. Yeast is active and all other ingredients are fresh. Water and milk temps were measured at 100-110 degrees. What’s wrong?
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Have you every tried this in smaller pans, so you have individual rounds? Was wondering is cupacake or Whoopi’s pie pans would work?
Made it this morning! It is a wonderful recipe. Thank you!
I love sourdough bread. Thanks for posting this great easy-to-make recipe.
I was wondering what temperature for oven toasting and if the sandwich is toasted open face layered as instructed with cheese on bottom?
Roast it at 375* until the cheese melts. :)
Got it, thankyou Sommer.
Heaves! This looks so great ! Thank you !