>>I think I have one of those schlotzsky recipes
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Hey CB, if you find them, would you check to see if they add the oil to the dough, or is it just to lubricate the dough bowl?
I just looked up about a half dozen recipes for your bread. None of them call for olive oil. Some just call for oiling the bowl lightly for the bread to rise in. I think you nailed it! Inadvertently, but you nailed it! Even more impressive lol.
Here’s what I have, no oil in the recipe so must be for the bowl
Schlotsky’s Original Sandwich Bun – 6-4” & 1-6”, or use 10” cast iron skillet
1 recipe CLONEsky’s® sourdough starter (yields about 1¼ - 1½ cups_
1 cup warm water (110 degrees F)
1/2 tbsps active dry yeast
1/2 tsp sugar
1 cup all-purpose flour
Rolls
All of Above Starter
2 tsps white sugar
1/4 tsp baking soda
3/4 cup lukewarm milk or water
1/2 tsp salt
2 cups bread flour
2 tbsps corn meal (opt)
Starter: Combine the water, yeast, and sugar. Let sit until the yeast becomes foamy, about 5 minutes. Add the flour and stir briskly to work in. Cover loosely and let rest in a warm, draft-free place (like an oven with pilot light or light) for 8 to12 hours. (The mixture should become very bubbly.) CAUTION: Never keep any sourdough starter tightly closed! The gasses that build up from the yeast can pressurize the container (such as a glass jar) and possibly make it burst!
Rolls: In a large bowl, stir together the warm milk, sugar, salt and baking soda. Stir to dissolve, then add in the CLONEsky’s® sourdough starter and whisk together. Beat the flour into the liquid mixture one half cup at a time until smooth, then move on to the next half-cup. When you are finished, the batter should be thick, very sticky and smooth. Prepare 2 each 8” or 3 each 6” pie or cake pans (bgill says 5-6” pyrex pie plates) with non-stick spray – spray sides and bottom heavily, except on ci – just a light spray on the bottom, and then scatter the bottom of the pans with the corn meal. Divide the dough evenly between the prepared pans. It won’t look right, but the batter will spread as the dough rises. Spray the top of each bun with non-stick cooking spray, and then cover and let rise for one hour in a warm draft-free spot for one hour. I turn on the oven for a minute and then right back off, and let it rise in there. It should be barely just warm. Once the dough has finished rising, spray the top of the bread with non-stick cooking spray lightly again. Bake in a preheated 375° F for 20 minutes. Once the top is lightly golden and a toothpick comes out clean, you are done. Turn the finished loaves out on a cooling rack, and allow to cool for an hour before slicing.
Schlotsky’s Sandwich
FILLING INGREDIENTS (for 1 large sandwich, adjust as needed):
Parmesan cheese, grated
1 cup mozzarella, shredded
1 cup cheddar, shredded
2 oz. cotto salami, very thin
2 oz. genoa salami, very thin
2 oz. ham, very thin
yellow mustard
red onion, sliced thin tomatos, sliced
lettuce, shredded
½ cup black olives or marinated black olives
CLONE - Sandwich Bun
CLONE - Creamy Garlic Dressing
1 c. mayonnaise
2 tbsp. minced parsley 1 tbsp white vinegar inegar
1 tbsp. milk
1/2 tsp. powdered garlic
1/2 tsp. sugar & 1/2 tsp salt
Whisk all dressing ingredients together in a medium bowl. Load into squeeze bottle and keep in refrigerator. Makes about a cup. Slice open the loaf horizontally into 2 even thicknesses.
Apply spiral rings of garlic dressing on each bun half starting from the outer edge inward - six for large, 3 for medium, 2 for small sandwich. Add Parmesan cheese from a shaker, roughly 5 to 6 shakes to lightly dust both entire buns. Distribute one cup of shredded cheddar cheese on the bottom bun, and one cup of mozzarella cheese on the top bun. Put both buns in a toaster over at a heat of 375 degrees, to barely melt the cheese until you see it bubbling a bit, then pull them out and spread the cheese evenly with a spatula. On the bun with the cheddar put 1/2 cup of the olives, then slices of boiled ham covering the entire sandwich overlapping each ham slice. Remove the top bun from the toaster over spread the mozzarella cheese out evenly with the spatula; put the bottom bun back in the oven while you work on the top. On the top bun place slices of cotto salami laid out the same as the ham then the slices of Genoa salami even spread out on top of the cotto salami, finishing with rings of yellow French’s mustard. Put the top salami bun in the oven and take out the bottom bun and get ready to dress it. On the bottom bun add first shredded lettuce, sparingly just enough to cover the bottom meat. Next, add your slices of tomato and thinly sliced red or yellow onions, six thin slices, no more.
Retrieve the other bun and put it all together.