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.....

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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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Panera Bread, Ham, Gruyere and Apple Sandwiches on Ciabatta

Panera Bread, Ham, Gruyere and Apple Sandwiches on Ciabatta
A nice Panera bread recipe to try !
Panera Bread Recipes INGREDIENTS

• 1 loaf Panera Ciabatta bread
• 1/4 pound deli-sliced ham
• 2 ounces thinly sliced Gruyere cheese
• 1/2 apple (your favorite variety), thinly sliced
• Dijon mustard
• 1 teaspoon butter (for hot sandwich only)

Panera Bread Recipes INSTRUCTIONS
For a cold sandwich, slice the Ciabatta lengthwise. Spread each half with Dijon mustard. Layer cheese on one half. Fold slices of ham on top of the cheese. Top with the apple slices. Cover with the other half of the bread. Cut sandwich in half to serve.

For a hot panera bread sandwich, slice the Ciabatta lengthwise. Spread each half with Dijon mustard. Sauté the apple slices in a teaspoon of butter in a non-stick pan just until tender. On one slice of bread, layer cheese, then apples and top with ham slices. Top with remaining bread. Heat the sandwich on a grill press or grill pan until warm and cheese has melted slightly. Cut the panera bread sandwich in half to serve.

Panera Bread Lucky New Year's Sandwiches with Grapes

Panera Bread Lucky New Year's Sandwiches with Grapes

Panera Bread Recipes INGREDIENTS

• 4 slices of Panera Honey Wheat loaf
• 2 cups coarsely chopped cooked white chicken meat
• 1/2 cup thinly sliced celery
• 1/2 cup blanched and sliced almonds, plus 4 tablespoons for sprinkling
• 3/4 cup mayonnaise
• 2 tablespoons lemon juice
• 1 tablespoon chopped fresh tarragon
• 48 red grapes, each cut in half

Panera Bread Recipes INSTRUCTIONS
Mix the chicken, celery, almonds, mayonnaise, lemon juice and tarragon together. Spread generously onto the slices of bread. Top each slice with 24 grape halves. Sprinkle with more almonds if desired.

Panera Bread Roasted Red Pepper and Avocado Sandwich

Panera Bread Roasted Red Pepper and Avocado Sandwich

Panera Bread Recipes INGREDIENTS

• 2 Ciabatta loaves, cut in half lengthwise
• 1/2 cup roasted garlic hummus
• 1 small jar of roasted red peppers
• 1/2 avocado, peeled, pitted and cut into 1/4" slices
• juice of 1/2 fresh lemon
• 1/2 tomato cut into 1/4" slices
• 2 small leaves of lettuce
• salt and pepper

Panera Bread Recipes INSTRUCTIONS
Spread 1/4 of the roasted garlic hummus on each of the four halves of Ciabatta. Top two of the halves with pieces of the roasted red pepper, followed by the avocado slices. Drizzle a bit of lemon juice over the avocado, then season with salt and pepper to taste.

Layer tomato and lettuce on top of the avocado, then finish with the two remaining Ciabatta halves. Cut each sandwich in half and fasten with a toothpick

Panera Bread Roast Beef Sandwiches with Mustard Sauce

Panera Bread Roast Beef Sandwiches with Mustard Sauce
Panera Bread Recipes INGREDIENTS

• 6 tablespoons stone-ground or Dijon mustard
• 6 tablespoons freshly grated or prepared horseradish
• 1 cup mayonnaise
• 1 Panera Bread Sourdough baguette
• thin slices of lean roast beef

Panera Bread Recipes INSTRUCTIONS
Stir the mustard and horseradish into the mayonnaise until well-blended. Taste and add more mustard or horseradish, if you prefer. Set aside for 20 minutes to allow the flavors to blend.

Cut a Sourdough baguette in half horizontally. Place it cut side up on a baking sheet and broil, watching carefully, for 1 to 2 minutes, until it is toasted to your specifications. Spread the horseradish-mustard sauce on both sides of the toasted bread, then add lettuce, sliced onions and tomatoes. Pile on thin slices of roast beef, reassemble the baguette, and cut into sandwich servings.

makes 4 servings