Comments on: Quizno’s Bread Copycat Recipe

By: Lara

Lara — Sat, 06 Feb 2010 18:43:17 +0000

Oh that is a good keep time. Thanks very much! I’ll be making them tomorrow!

By: Annalise

Annalise — Fri, 05 Feb 2010 21:04:59 +0000

It freezes well, yes. I would recommend freezing them right after you roll them into the balls. That said, they do keep for about a week. There are only two of us, too, and we go through them in a few days.

By: Lara

Lara — Fri, 05 Feb 2010 18:04:46 +0000

Could you tell me if the dough freezes? There’s only me and him in the house and I don’t think we could eat them all in the one day! lol

By: Annalise

Annalise — Thu, 04 Feb 2010 18:33:18 +0000

I am so glad you liked it Krystel! It really is a versatile recipe, and excellent for lunches. My husband is always asking me to make more. We use them for PB&J, hummus, pita wraps, Mexican food, everything!

By: Krystel

Krystel — Thu, 04 Feb 2010 12:42:23 +0000

I made these last night and used them to make personal pizza’s for my family. I laid out toppings for my 2 1/2 yr old and 4 1/2 yr old to make their own and they loved them! My husband was also very quick to use one to make his lunch for work today. Awesome recipe! It will definitely become a regular in my house.

By: Annalise

Annalise — Mon, 01 Feb 2010 19:47:41 +0000

I am so glad that you enjoyed it! I love using whole wheat, too. King Arthur makes a white whole wheat that is fabulous for this recipe. I love the Sonoma Turkey, too!

By: Erica

Erica — Sun, 31 Jan 2010 18:50:12 +0000

Just completed my first attempt at making this and I have to say it was a pretty close rendition to Quizno’s! I made a few changes; used 1 1/2 C wheat flour and the rest of the flour required I used bread flour. I had to wait about and an hour and a half before the bread doubled in size in my oven (off of course with the light on), but it’s cool today so no surprise there. I ended up with about 10 8-10″ pieces of bread. I was able to replicate to a close degree Quizno’s sonoma turkey sammie with this bread… chipolte mayo, turkey breast, and monterey jack cheese. Yum!! Thank you for posting!

By: Annalise

Annalise — Sat, 23 Jan 2010 14:22:06 +0000

Sure, Steph. Just pour the milk in a pan and heat it on the stove, without stirring, for a few minutes. Use low to medium heat so that you don’t burn the sugars in the milk. It takes about three to five minutes.

For this recipe, you could also just heat the milk in the microwave for a couple of minutes, as long as it doesn’t boil.

The reason it needs to be scalded is because there are certain proteins in milk that can inhibit the yeast, etc. So the heat breaks those down to make them more yeast and bread friendly.

Let me know how it goes!

By: Steph :-)

Steph :-) — Fri, 22 Jan 2010 18:30:42 +0000

I’m not sure how to “scald” milk…care to share? This looks like something my sisters will gobble right up!!

By: Annalise

Annalise — Mon, 18 Jan 2010 18:44:08 +0000

Please do let me know how it goes! It’s really easy, and you are right, they will love it!