Posted by Unknown on August 07, 2001 at 23:19:38:
In Reply to: Schlotzsky's Pizza bread recipie posted by Victor on August 07, 2001 at 20:18:15:
Schlotzsky's Sandwich Rolls
Categories: Breads, Rolls, Copycat,
Yield: 5 or 6
-patdwigans fwds07a
1/2 c Warm water
1 tb Sugar
1 pk Rapid rise dry yeast
6 oz Very warm milk
1/2 ts Salt
1/4 ts Baking soda; softened in
1 tb Water
2 1/2 c Flour
In large mixing bowl combine warm water, sugar and
yeast. Let stand about 5 minutes till very bubbly.
With wire whisk add the rest with only 1 cup of the
flour, beating to smooth dough. Beat in rest of flour
till batter is thick and sticky but smooth, all flour
being dissolved. Divide dough between 5 oven-proof,
Pam-sprayed, cornmeal dusted (let excess shake out)
soup bowls (each 5" in diameter). . Cover each one in a square of
Saran wrap sprayed in a bit of Pam and that side down.
Let raise almost an hour or till above rim of bowls or
cans. Discard Saran pieces. Bake on center rack of
375~ oven about 20 minutes or till golden brown. Let
cool in containers on rack, spraying tops each in a
bit of Pam while they cool to keep crusts soft. To Use
for sandwiches -slice in half horizontally and grill on
lightly buttered hot griddle as you would for grilled
cheese sandwich or broiler toast till golden. Then
fill with lettuce and assorted lunchmeats and cheese or
sandwich fillings. Source: Gloria Pitzer's
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Sourdough Buns
2 lbs. 13 oz. sourdough bun mix
2 lbs. 10 1/2 oz. water (110 degrees)
3/4 oz. active yeast
Preheat oven to 450 degrees. Mix water and yeast in a mixing bowl. Add sour dough mix. Mix for one minute on low speed of mixer. Scrape sides of bowl. Mix for 30 seconds on medium speed. Place in pan and let rise until double in size. Squeeze into pans and let rise second time until double in size. Place in a 450 degree oven for 18 minutes. Rotate pans and leave in oven for 3 additional minutes. Let cool to 80 degrees and place in bags to store. Yields 8 – 6 oz. buns or 8 – 4 oz. buns.
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Schlotzsky's Deli
Chefs Bryce Symmes And David Spooner
6501 N. Davis Hwy., Pensacola, Fl (850)477-8404
The Large "Original" Sandwich,
The "Original" Combination Pizza,
Chicken Caesar Salad
The Large "Original" Sandwich
1 large 8" sourdough bun
1/2 oz. garlic dressing
1/2 oz. parmesan cheese
2 1/2 oz. cheddar cheese
2 1/2 oz. mozzarella cheese
2 oz. honey cured ham slices
1 oz. cotto salami slices
1 oz. genoa salami slices
1 1/2 oz. marinated olives
1/2 oz. yellow mustard
Shredded lettuce
Tomato slices
White onion slices
Spread garlic dressing over both sides of bun. Sprinkle parmesan cheese and cheddar cheese on bottom bun. Spread mustard and mozzarella cheese on top bun. Toast to melt cheese. Heat meats and place on buns with ham on bottom and salamis on top. Build with olives, tomato, lettuce and onion. Enjoy ALOTzsky's!!!
The "Original" Combination Pizza
1 - 8" pizza crust
1/2 oz. sundried tomato pesto sauce
1 1/2 oz. mozzarella cheese, shredded
1/2 oz. parmesan cheese
1/2 oz. pepperoni slices
Sliced white onion
Chopped green bell pepper
Mushrooms
Tomatoes, sliced in quarters
Sliced black olives
Spread pesto sauce over crust leaving 1/2" border. Sprinkle mozzarella cheese, pepporoni, white onion and green peppers on top. Place mushrooms, tomato, and black olives on top. Heat on 500 degree gas oven for 2 minutes. Enjoy ALOTzsky's!!!
Chicken Caesar Salad
5 oz. Romaine lettuce
3/4 oz. Parmesan cheese
2 1/2 oz. chicken breast, sliced
1/2 oz. mozzarella cheese
Caesar salad dressing
Lemon wheel for garnish
Italian croutons
Cut romaine lettuce, wash and drain. Sprinkle parmesan cheese, chicken strips, mozzarella cheese on top. Add dressing and croutons.
Schlotzsky's
6501 N. Davis Hwy. (850) 477-8404
204 E. Nine Mile Rd. (850) 473-1012
Pensacola, FL
Chefs Jeff Smith & Mike Ross
Fiesta Chicken Sandwich, Barb-B-Que Chicken Pizza, Sourdough Buns
Fiesta Chicken Sandwich
Jalapeno cheese bun
1/2 cup cheddar cheese
1/2 Tbsp. sliced black olives
3-4 strips roasted red peppers
1 Tbsp. chopped green onion
3 oz. thinly sliced chicken
Salsa dressing
Shredded lettuce
2 slices tomato
1 slice red onion
Evenly spread 1/4 cup of cheddar cheese on top half of a plain jalapeno cheese bun and 1/4 cup cheddar cheese on the bottom half of the bun. Evenly spread the black olives on bun bottom. Spread chopped green onions on bun top. Heat bun. Evenly spread 3 oz. thinly sliced chicken on a foil sheet. Heat. Apply 1/4 inch spiral ring of salsa dressing on top and bottom bun. Evenly spread chicken on bun bottom over salsa dressing. Finish with a layer with lettuce, tomato, red onion ring.
Bar-B-Que Chicken Pizza
1 Pizza crust
1/2 oz. tomato pesto
1/3 cup mozzarella cheese
2 1/2 oz. chicken strips
BBQ sauce
5-7 small white onion rings
6-8 sliced jalapenos
1/2 oz. shredded cheddar cheese
Place a pizza crust on a cardboard circle. Using a pesto knife, spread tomato pesto onto pizza crust within 1/2 inch of crust edge. Sprinkle mozzarella cheese over pesto. Arrange chicken strips in a pinwheel on pizza. Apply a 1/4 inch bead, 8 ring spiral of BBQ sauce over chicken strips. Arrange onion rings, jalapeno slices on top. Add cheddar cheese. Slide the pizza from the cardboard circle onto the oven rack. Cook until cheese is thoroughly melted. The crust should be golden brown around the edge and on the bottom.
Sourdough Buns
2 lbs. 13 oz. sourdough bun mix
2 lbs. 10 1/2 oz. water (110 degrees)
3/4 oz. active yeast
Preheat oven to 450 degrees. Mix water and yeast in a mixing bowl. Add sour dough mix. Mix for one minute on low speed of mixer. Scrape sides of bowl. Mix for 30 seconds on medium speed. Place in pan and let rise until double in size. Squeeze into pans and let rise second time until double in size. Place in a 450 degree oven for 18 minutes. Rotate pans and leave in oven for 3 additional minutes. Let cool to 80 degrees and place in bags to store. Yields 8 – 6 oz. buns or 8 – 4 oz. buns.
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