Anyone have the panera bread recipe? (Three Cheese or other)?

Question

I love Panera's Breads so I was thinking of baking them myself. Anyone got the recipe for the Three Cheese or French breads?

Answer 1

Can you believe Panera Bread has a website to make the bread that they sell? How cool is that?!
http://www.panerabread.com/recipes.aspx

Answer 2

1

Answer 3

2

Answer 4

Three Cheese Bread Recipe

Answer 5

Three Cheese Bread
From THE PANERA BREAD COOKBOOK: Breadmaking Essentials and Recipes from America's Favorite Bakery-Cafe by the Panera Bread Team. Recipes by Ward Bradshaw and Joel Cammett. © 2004 by Panera Bread. Photographs by Jay Baker, Bill Bettencourt, and Steve Pelosi. Published by Clarkson Potter/Publishers, a division of Random House, Inc.



For the starter:
- 1 cup (8.375 ounces) warm water (95-105 degrees Fahrenheit)
- 2 teaspoons (0.25 ounces) fresh yeast
- 1 cup (4.875 ounces) all-purpose flour

For the dough:
- 3/4 cup (5.75 ounces) warm water (95-105 degrees Fahrenheit)
- 3 tablespoons (2 ounces) honey
- 4 teaspoons (0.5 ounces) fresh yeast
- 1/4 cup plus one teaspoon (2 ounces) vegetable shortening
- 4 3/4 cups (23 ounces) all-purpose flour
- 1 tablespoon (0.5 ounces) salt
- 1/2 cup (2 ounces) 1/2-inch cubes Romano cheese
- 1/2 cup (2 ounces) 1/2-inch cubes Parmesan cheese
- 1/2 cup (2 ounces) 1/2-inch cubes Asiago cheese
- Starter (recipe follows)




To create the starter, combine the water and yeast in a medium mixing bowl. Stir to dissolve the yeast fully. Add the flour to the bowl and stir until the ingredients are fully incorporated. Cover with a cloth and ferment the starter at room temperature for 30 minutes.



For the dough, combine the water, honey and yeast in the bowl of a stand mixer. Stir to dissolve the yeast fully. Add the shortening, flour, salt, cheeses and fermented starter. Mix on low speed until the dough is fully developed. Remove the dough from the mixing bowl.



Divide the dough into 2 pieces weighing about 22 ounces each. Set aside any remaining dough and freeze for future use. Roll each piece of dough into a smooth ball. Place the dough on the counter or in a proofing basket and cover with a warm, damp cloth to rest at room temperature for 30 minutes. Preheat the oven to 400ºF.



Form the dough into loaves, cover with a warm, damp cloth and proof at room temperature for 30 minutes.



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



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.

Answer 6

1. Romance 2. Trust 3. Sharing 4. Joy 5. Compatibility 6. Tenderness 7. Respect 8. Patience 9. Humor

Answer 7

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Answer 8

French Bread

INGREDIENTS:
6 cups all-purpose flour
2 1/2 (.25 ounce) packages active dry yeast
1 1/2 teaspoons salt
2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon cornmeal
1 egg white
1 tablespoon water

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DIRECTIONS:
In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.

Answer 9

I wish I did but I can ask my cousin. She works there so I can probably get back to you tomorrow.