Schlotzsky's Bread Recipe
The muffaletta or muffuletta is a large, round Silician bread often topped with sesame bread and served with cold cuts such as salami, ham, provolone or swiss cheeses. It's a popular sandwich that originated in the New Orleans area from Italian immigrants. This bread recipe is similar to the one used in a deli chain from Texas called Schlotzsky's.
Servings: 2 loaves
Ingredients
- 1 ½ cups (225g) flour
- ½ cup (120mL) milk
- ⅓ cup (80mL) lukewarm water
- 1 ½ tsp (5g) yeast
- 1 tsp (2g) cornmeal
- ½ tsp (2.5g) salt
- ⅛ tsp (.75g) baking soda
Instructions
- Spray two 6" (15cm) or one 9" (23cm) cake pan(s) with cooking spray or grease generously with shortening. Sprinkle the bottom of the pan(s) with cornmeal.
- In a large bowl, stir together water, yeast, salt and baking soda.
- Heat milk until lukewarm, about 105F (41C.) Add to the water mixture. Pour in flour and stir ingredients with the back of a spoon until it forms a very sticky dough, about 100 strokes.
- Divide dough equally into each pan. Spray a piece of cling wrap generously with cooking spray and place loosely on top of each pan. Let rise for 1 hour or until dough fills out the pan and has risen to nearly the top. The longer you wait the better the bread will be. Carefully remove the cling film.
- When there is 15 minutes left in the rise, preheat oven to 375F (190C.) Bake 20 - 25 minutes or until top is golden brown and the bread pulls away from the sides of the pan. It will shrink as it bakes. This is normal. Center should read at least 190F (88C.) Remove to wire rack and allow to cool 30-60 minutes before slicing.
Notes
Cornmeal is optional and helps ensure the bread releases from the pan.
If the dough collapses, cover and let the dough rest for another 20-30 minutes or until it rises back to the top of the pan.
Never use cooking spray on a non-stick surface, it can create a sticky residue that may ruin non stick bakeware.
If using a stand mixer, add all the ingredients into the bowl as above, but beat on low for 3 minutes or until ingredients are combined.
An important note on dry yeast: Instant dry and active dry yeasts are not the same. If using active dry yeast, you must activate the yeast according to the manufacturer's instructions in order for the dough to rise properly. You typically need to activate or "bloom" the yeast by adding it to warmed liquid for several minutes.
Instant dry yeast can be added to the dry ingredients and typically does not need to be activated prior to use. However, some brands of dry yeasts still require adding warm liquids, so be sure to read the label. Rapid, quick and fast acting dry yeasts will rise much faster than instant and active dry yeasts. For best results, always read and follow the instructions provided on the packet as the rising time varies widely between manufacturers.
Nutrition
Serving: 1 loaf | Calories: 370.8 kcal | Carbohydrates: 80.6 g | Protein: 12 g | Sodium: 436.1 mg