Panera Three Cheese Bread Recipes

Steps:

• 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 400°F.
• 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 190-200°F.
• 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.

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.

Steps:

• TO CREATE THE STARTER, combine the water and yeast in a medium mixing bowl. Stir to dissolve the yeast. Add the flour to bowl and stir. 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. 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 dough into 2 pieces weighing about 22 oz 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 and cover with a warm damp cloth to rest at room temperature for 30 min. Preheat oven to 400 F. Score the loaves with a sharp knife, spray with water and bake for 30 min, or until the crusts are a deep golden brown and the middle of the loaves is 190-200 F. Remove the bread from the ven and place on a cooling rack for 30 min. If the bread was baked in loaf pans, remove the bread from the pans before cooling.

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed.)