Panera Bread Broccoli And Cheese Soup In Bread Bowls Recipe

Panera Bread Broccoli And Cheese Soup In Bread Bowls Recipe

A nice panera bread recipe to try !

Ingredients

* 1 tbls. butter, melted
* 1/2 onion, finely chopped
* 1/4 cup flour
* 1/4 cup butter, melted
* 2 cups half & half
* 2 cups chicken stock
* 1/2 lb. fresh broccoli
* 1 cup carrots, finely chopped
* 1/4 tsp. nutmeg
* Salt & pepper, to taste
* 2 cups grated sharp cheddar cheese
* 4 Breadbowls

INSTRUCTIONS

1. Saute onion in 1 tbls. butter
2. In another pan, cook melted butter and flour , whisking over medium heat for 3-4 minutes
3. Slowly add half & half while continuing to whisk
4. Add chicken stock, while continuing to whisk
5. Once it starts to simmer, let simmer for 20 minutes
6. Add broccoli, carrots and onions
7. Cook over low heat until veggies are tender
8. Add salt and pepper
9. Pour in batches into blender and mix or use immersion blender
10. Return to pot and over low heat, add cheese, stirring until well blended
11. Stir in the nutmeg
12. Cut tops off of panera bread bowls
13. Hollow out
14. Pour soup into bowls...and the panera bread recipe is ready to serve...enjoy it !
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Panera Bread : Grilled Camembert and Pumpkin Butter Sandwiches

Panera Bread : Grilled Camembert and Pumpkin Butter Sandwiches

Panera Bread Recipe Ingredients:

• 4 tablespoons unsalted butter, plus more for skillet
• 8 slices Panera Stone-Milled Rye about 1/2" thick
• 1/2 cup pumpkin butter
• 1/2 pound Camembert cheese, thickly sliced
• 1 bunch fresh basil leaves, washed

Panera Bread Recipe Instructions:
First of all spread 1/2 tablespoon of butter on a slice of bread, then spoon 1 tablespoon of pumpkin butter on top and spread to edges. Lay 2 to 3 thick slices of Camembert over pumpkin butter. Place 2 to 3 basil leaves on top of cheese. Spread 1/2 tablespoon of butter on another slice of rye bread. Lay on top of the basil and press, buttered-side down, into the sandwich. Repeat with remaining sandwich ingredients to create 4 whole sandwiches.

Next heat a cast-iron or other heavy skillet over medium-low heat. Add 1 tablespoon of butter and let it melt to evenly coat the bottom of the pan. Put the sandwiches in the pan and toast for 2 to 3 minutes until the bread becomes golden and cheese begins to melt. Turn the sandwiches over and toast until golden and cheese is bubbly. Cut the sandwiches in half before serving. Serve 4 persons ! Enjoy the panera bread !
grilled-sesame-bagel-with-seared-panera

Panera Bread Overnight Brunch Casserole

Panera Bread Overnight Brunch Casserole

A delicious panera bread recipe to try !
PANERA BREAD RECIPE INGREDIENTS
- 6 to 8 Panera French or Sourdough 1"-thick slices, cut into cubes
- 5 beaten eggs
- 2 cups half-and-half
- 2 tablespoons butter, softened
- 1 1/2 cups shredded cheddar cheese
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 3 each green onions, chopped
- 1 tablespoon parsley, chopped

Your choice of one meat and one vegetable:
- 1 pound sausage, ham or bacon, cooked and crumbled
- 1/3 cup chopped broccoli, tomatoes, peppers, mushrooms or well-drained spinach

PANERA BREAD RECIPE INSTRUCTIONS
Butter a 13" x 9" baking pan. Place bread cubes in baking pan. Add crumbled meat and chopped vegetables and top with cheese. Whip eggs, half-and-half, salt and dry mustard. Pour over bread mixture, covering thoroughly. Cover baking pan with plastic wrap and refrigerate overnight. Bake at 350 degrees for 35 to 45 minutes, or until set and browned on top.

Garnish with green onions and parsley. The panera bread recipe overnight brunch is ready to serve..nice ! Enjoy the bread !
panera-bread-french-bread-margherita

(Panera Bread) Black Bean Soup

Panera Bread Black Bean Soup
Panera Bread Recipe Ingredients:

• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 celery ribs, finely chopped
• 1/4 large red bell pepper, finely chopped
• 2 small chicken bouillon cubes
• 1 -1 1/2 cup boiling water
• 2 (15 ounce) cans black beans, undrained
• 1/2 teaspoon salt
• 1/2 teaspoon cumin
• 1/2 lemon, juice of
• 1 1/2 tablespoons cornstarch

Panera Bread Recipe Instructions:
1 In a pot, combine the first six ingredients; simmer for 10 minutes.
2 Add half a can of beans, salt and cumin; cook for 5 minutes.
3 Puree soup (I use an immersion blender which makes it easy to do it right in the pot).
4 Add the rest of the beans to the soup.
5 Combine the cornstarch with 1 1/2 tablespoons of water.
6 Add the lemon and the cornstarch to the soup; cook until thickened.
Enjoy the panera bread recipes...
Panera bread recipes : panera-bread-grilled-camembert

Grilled Sesame Bagel with Seared Panera Bread Recipe :Tuna, Daikon Sprouts and Wasabi Cream Cheese

Panera Bread Recipe : Grilled Sesame Bagel with Seared Tuna, Daikon Sprouts and Wasabi Cream Cheese

Panera Bread Recipe Ingredients:
Tuna

• 1 pound tuna loin, yellowfin or other inpeccably fresh tuna
• 1 tablespoon sesame oil
• salt and freshly ground black pepper, to taste

Wasabi Cream Cheese

• 1/4 cup wasabi powder
• 1/4 cup water
• 8 ounces Panera Bread plain cream cheese, softened
• 6 Panera Bread Sesame bagels, halved, buttered and grilled
• 1 cup daikon sprouts, loosely packed
• 2 tablespoons pickled ginger

Panera Bread Recipe Instructions
For the tuna, heat a large sauté pan over high heat to just before smoking. Rub the tuna with sesame oil and season well with salt and pepper. Sear all sides for 1 minute per side. Cut into thin slices against the grain.

For the wasabi cream cheese, in a medium bowl, make a paste with the wasabi and water. Blend evenly with the cream cheese. Spread over the grilled bagel halves and top with tuna and daikon sprouts. Garnish with pickled ginger.

Panera Bread French Bread Margherita Pizza

Panera Bread French Bread Margherita Pizza

PANERA BREAD RECIPE INGREDIENTS

• 1 Loaf of French Bread, cut in half lengthwise
• 1 1/2 cups canned tomato sauce (or 1/2 cup of your own favorite tomato sauce)
• 1/2 cup fresh basil chiffonade, lightly packed (chiffonade = cut into thin strips)
• 2 large roma tomatoes, sliced
• 16 oz. mozzarella cheese, sliced
• salt and freshly ground pepper, to taste

PANERA BREAD RECIPE INSTRUCTIONS
Preheat, the oven to 475 degrees F.
Lightly toast the bread for about 5 minutes. Spoon the tomato sauce over the bread. Top with the basil, then tomato slices, then the cheese.
Bake for 12 to 15 minutes. Broil for 1 to 2 minutes to brown the tops.
The panera bread recipes of margherita pizza is ready to serve.....

panera-bread-torn-croutons-recipe

Panera Sourdough Bread

Panera Sourdough Bread

Panera Bread Ingredients

DOUGH

• 3/4 cup (6 ounces) warm water (95-105° F)
• 3/4 teaspoon (0.1 ounce) fresh yeast
• 1 1/2 cups (10.5 ounces) Sourdough Starter
• 1 1/2 cups (7.3 ounces) all-purpose flour
• 1 1/4 cups (6 ounces) whole wheat flour
• 1 tablespoon (0.5 ounce) salt

Panera SOURDOUGH STARTER, STAGE 1

• 1 cup (8.375 ounces) warm water (95-105° F)
• 1/2 teaspoon (0.07 ounce) fresh yeast
• 1 cup (8 ounces) buttermilk
• 1 1/2 cups (12.33 ounces) plain yogurt
• 2 cups (9.75 ounces) all-purpose flour
• 1/3 cup (2 ounces) semolina flour
• 1 cup (2.5 ounces) unwashed medium red grapes

Panera SOURDOUGH STARTER, STAGE 2

• all Stage 1 starter
• 2 cups (9.75 ounces) all-purpose flour
• 1 cup (4.875 ounces) semolina flour
• 1/2 teaspoon (0.07 ounce) fresh yeast
• 2 cups (16 ounces) warm water (95-105° F)

PANERA BREAD INSTRUCTIONS

FOR THE SOURDOUGH BREAD, combine the warm water and fresh yeast in the bowl of a stand mixer. Stir to dissolve the yeast fully. Add the Sourdough Starter, flours and salt. (NOTE: If refrigerated, bring Sourdough Starter to room temperature before using.) Mix on low speed until the dough is fully developed. Remove the dough from the mixing bowl. Roll the dough into a smooth ball and place in a medium mixing bowl lightly brushed with olive oil. Cover and refrigerate for 16 hours. Remove the bowl from the refrigerator and ferment at room temperature for 6 hours.

DIVIDE the dough into 2 equal pieces and form into loaves. Places the loaves on the counter or in a proofing basket and cover with a warm, damp cloth. Proof the loaves at room temperature for 2 hours. Preheat the oven to 400° F. Continue proofing the loaves at room temperature for 1 hour.

Score the loaves with a sharp knife, spray with water and bake for 30 to 40 minutes, or until the crusts are a deep golden brown and the middle of the loaves is 190-200°.

Remove the bread from the oven and place on a cooling rack for 30 minutes. If the bread was baked in loaf pans, remove the bread from the pans before cooling.

Note: For more intense sour flavor, extend the refrigeration time of the dough an additional 6 to 8 hours.

FOR THE SOURDOUGH STARTER, STAGE 1: Combine the warm water and fresh yeast in a medium mixing bowl. Stir to dissolve the yeast fully. Add the buttermilk, plain yogurt, all-purpose flour and semolina flour to the bowl and stir until the ingredients are fully incorporated. Wrap the unwashed red grapes securely in a clean cheesecloth or small kitchen cloth and submerge the cloth in the mixture. Ferment at room temperature for 12 hours.

STAGE 2: Carefully remove the cloth with the grapes from the mixture, using a spatula to scrape any remaining starter off the cloth and back into the bowl. Squeeze the cloth containing the grapes over the bowl, capturing the juice in the bowl. Discard the cloth and the grapes, and stir the starter until the grape juice is fully incorporated. Add the all-purpose flour and semolina flour to the starter. In a separate bowl, add the yeast to the warm water, stirring until the yeast is fully dissolved, then add this mixture to the starter. Mix the starter until all ingredients are fully incorporated. Ferment at room temperature for 4 hours before using, or cover and place in the refrigerator for future use.

MAKES 2 LOAVES... enjoy the Panera bread !

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