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 !

panera-bread-ham-gruyere-and-apple

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

Panera Bread Grilled Turkey and Brie Sandwich with Cranberries

Panera Bread Grilled Turkey and Brie Sandwich with Cranberries

Panera Bread Recipes INGREDIENTS

• 4 tablespoons unsalted butter, plus more for skillet
• 8 slices Panera Country artisan bread, about 1/2" thick
• 1/2 cup cranberry chutney
• 1 pound roast turkey breast, sliced
• 1/2 pound Brie cheese, sliced
• 1/2 cup toasted walnuts, chopped
• 1 bunch baby arugula, trimmed

Panera Bread Recipes INSTRUCTIONS
To build the sandwich from the bottom up, spread 1/2 tablespoon of butter on a slice of bread, spoon 1 tablespoon of cranberry chutney on top and smooth it out. Follow with a few slices of turkey and a couple slices of brie. Sprinkle with the walnuts and scatter some arugula leaves evenly over the top. Spread another 1/2 tablespoon of butter on a piece of bread and press it, buttered side down, into the sandwich. Repeat with remaining sandwich ingredients.

Heat a cast-iron or other heavy skillet over medium-low heat. Add 1 tablespoon of butter and let it melt, swirling the pan around to coat. Put the sandwich in the pan and weigh it down with a heavy pot or can (or wrap an ordinary brick in aluminum foil and set it on top to compress the sandwich). Toast for 1 minute, turn the sandwich over before the bread begins to burn and repeat. Cut the sandwiches in half before serving.

The Panera bread recipe of grilled turkey is ready and makes 4 servings...great ! Enjoy it !
panera-bread-overnight-brunch-casserole

Panera Bread Grilled Gruyere on Asiago Cheese Bread

Panera Bread Grilled Gruyere on Asiago Cheese Bread

Panera Bread Recipes INGREDIENTS

• 1 ounce dry white wine
• Dijon mustard
• 4 ounces Gruyere cheese, sliced
• 2 Roma tomatoes, thinly sliced
• 1/2 small onion, thinly sliced
• freshly ground black pepper, to taste
• 8 slices of Panera Asiago Cheese bread, sliced 1" thick

Panera Bread Recipes INSTRUCTIONS
Toast the sliced Asiago Cheese bread in a toaster, on the grill, or under the broiler. For each sandwich, moisten the bottom piece of toasted bread with wine using a pastry brush or your fingertips. Next, spread mustard on bottom piece of bread, then add one fourth of the cheese, tomato, and onion. Grind a generous amount of pepper over the sandwich and top with another slice of toasted bread. Return the sandwich to the grill or broiler until the cheese is melted. Serve immediately. The panera bread recipes is ready to makes 4 sandwiches...enjoy it !