Panera Sourdough Bread Recipes

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PANERA SOURDOUGH BREAD



Panera Sourdough Bread image

Make and share this Panera Sourdough Bread recipe from Food.com.

Provided by Celeste

Categories     Breads

Time P2D

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 18

3/4 cup warm water (95-105 F)
3/4 teaspoon fresh yeast
1 1/2 cups sourdough starter
1 1/2 cups all-purpose flour
1 1/4 cups whole wheat flour
1 tablespoon salt
1 cup warm water (95-105 F)
1/2 teaspoon fresh yeast
1 cup buttermilk
1 1/2 cups plain yogurt
2 cups all-purpose flour
1/3 cup semolina flour
1 cup unwashed medium red grapes
sourdough starter (from stage 1)
2 cups all-purpose flour
1 cup semolina flour
1/2 teaspoon fresh yeast
2 cups warm water (95-105 F)

Steps:

  • 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.

ACTUAL PANERA BREAD RECIPE FOR HEARTY CHEESE SOUP IN A SOURDOUGH



Actual Panera Bread Recipe for Hearty Cheese Soup in a Sourdough image

Make and share this Actual Panera Bread Recipe for Hearty Cheese Soup in a Sourdough recipe from Food.com.

Provided by mojoloh

Categories     < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 17

5 tablespoons butter or 5 tablespoons margarine
2 medium carrots, chopped
2 stalks celery, chopped
1/2 green bell pepper, chopped
1 medium onion, chopped
1 cup mixed mushrooms, chopped
1/2 cup cooked ham or 1/2 cup bacon, chopped
1/2 cup all-purpose flour
2 tablespoons cornstarch
4 cups chicken broth
4 cups milk
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon ground mustard
1 lb sharp cheddar cheese
salt & freshly ground black pepper, to taste
6 sourdough bread bowls (or sourdough loaves hollowed out)

Steps:

  • In a large, heavy stockpot, melt butter or margarine.
  • Add chopped vegetables.
  • Add ham or bacon.
  • Cook over medium heat until vegetables are slightly tender (about 10 minutes).
  • Stir in flour.
  • Stir in cornstarch.
  • Cook, stirring constantly (about 3 minutes).
  • Add broth and continue stirring until slightly thickened.
  • Add milk.
  • Add spices.
  • Add cheese gradually, stirring until cheese is melted.
  • To avoid curdling, do not allow soup to boil after cheese is added.
  • Season to taste with salt and pepper.
  • Serve piping hot in the hollowed out Sourdough bread bowls.

Nutrition Facts : Calories 620.4, Fat 43.9, SaturatedFat 26.8, Cholesterol 138.3, Sodium 1165.4, Carbohydrate 24.2, Fiber 1.7, Sugar 3.2, Protein 32.3

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