BREAD BOWL PANERA RECIPES

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PANERA SOURDOUGH BREAD RECIPE - FOOD.COM



Panera Sourdough Bread Recipe - Food.com image

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

Total Time 48 hours

Prep Time 24 hours

Cook Time 24 hours

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.

Nutrition Facts : Calories 176.7, FatContent 1.1, SaturatedFatContent 0.5, CholesterolContent 2.4, SodiumContent 310.5, CarbohydrateContent 35.5, FiberContent 1.9, SugarContent 2.3, ProteinContent 5.9

HOMEMADE BREAD BOWLS | JUST A PINCH RECIPES



Homemade Bread Bowls | Just A Pinch Recipes image

It's cold and frosty outside, and what would be better on a cold gray day, like a good bowl of soup... And what would be better to serve it in but a homemade bread bowl. Not only is this an excellent way to serve your guests a warm bowl of love, but they get to eat the bowl so there's little to clean up afterwards.

Provided by Andy Anderson ! @ThePretentiousChef

Categories     Other Soups

Prep Time 1 hours 35 minutes

Cook Time 30 minutes

Yield 8

Number Of Ingredients 10

FOR THE BREAD BOWLS
1/4 ounce(s) active dry yeast, about two packages
2 1/2 cup(s) warm water 110f (45c)
1 teaspoon(s) sugar
2 teaspoon(s) salt
2 tablespoon(s) olive oil, extra virgin
7 cup(s) all-purpose flour
FOR THE EGG WASH
1 - egg white
1 tablespoon(s) water

Steps:

  • Place the warm water in a large bowl, add the sugar, and stir to combine. Add the yeast to the water, and let stand until foamy, about 5 to 8 minutes.
  • Chef's Note: This step, called "proofing" the yeast is essential to the process, because it tells you that the yeast is active. If it does not get foamy, throw it away, and get some newer yeast. Chef's Tip: Keep your yeast is a cool, dry place. To extend it's life, I place my in the freezer.
  • Fit your electric mixer with a the paddle attachment. In the mixer bowl, add salt, oil and 4 cups flour to the yeast mixture; and mix until throughly combined. Chef's Note: This recipe does not require the use of an electric-stand mixer. It can be done by hand.
  • Remove the paddle attachment, and replace with a dough hook. Add in the remaining flour, 1/2 cup at a time, mixing well after each addition, about 45 seconds on medium speed, or 2 minutes by hand.
  • When the dough has pulled together (if you are using an electric-stand mixer, it will begin climbing up the hook), turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes.
  • Chef's Note: Keading the dough is the fun part, you get to take out all your frustrations on the dough. Depending on the humidity, and even the state of the flour that you are using, you might need to add more flour as you knead. If the dough is still a bit sticky, reach into your flour bag and sprinkle a bit of flour over the wet dough, and continue to knead. Stop adding flour when the dough is elastic enough that you can pull and stretch a small bit, and it doesn't fall apart.
  • Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
  • Remove the expanded dough from the bowl, punch it down (another great way to take out your frustrations), and divide into eight equal portions.
  • Shape each of the portions into a round bowl shape of about 4 inches, and then place on two parchment-lined baking sheets.
  • Cover and place in a area that is free of drafts, and let rise until doubled in size, about 40 minutes.
  • Place two racks in the bottom and middle positions and preheat oven to 400f (205c).
  • Beat the egg white with a tablespoon of water, and lightly brush the tops of the bread bowls with half of the mixture. Chef's Note: The new silicone brushes that you can get at stores like Williams-Sonoma, are perfect for this.
  • Bake for 15 minutes, and then brush on the remaining egg white. Chef's Note: When returning to the oven turn the baking sheets reverse them front-to-back, top-to-bottom.
  • Bake for an additional 15 to 18 minutes, or until the bread bowls are a golden brown. Remove from the oven, and then allow to cool on wire racks.
  • To make the bread bowl, cut about a 1/2-inch slice from the top of each bowl, and then using your hands, scoop out the centers, making sure not to get too close to the outside shell. Leave the shell about 3/4-inch thick.
  • Fill with hot soup, or use them to serve dips, or whatever you choose to fill them with.
















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