Panera Sourdough Bread Recipes

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.

Steps:

• Preheat oven to 325 degrees F. and butter a 2 quart baking dish.
• Place the bread pieces in a large, shallow bowl and pour the milk over them, making sure that all the bread is moistened.
• Allow this to sit for up to 1 hour (the longer you soak the bread, the more tender the pudding will be.)
• Meanwhile, in another bowl, beat the eggs well, then add the sugar and beat again until well mixed.
• Add nutmeg (and/or cinnamon) and vanilla and mix again.
• Pour this mixture over the bread and milk mixture, then add the chopped dried fruit like raisins or craisins and toss well.
• Pour the pudding into the baking dish, dot with butter and bake for 45-60 minutes, or until it is set in the middle and browned on top.
• Serve with a dollop of whipped cream or pour half and half over each portion.

Steps:

• Pre-heat oven to 375*. Brush sides and bottom of a 1 1/2 quart casserole dish with softened butter.
• In a large mixing bowl, whisk together milk, cream, eggs, salt and pepper, and set aside.
• Cut asiago bread into 1/4" slices. Start assembly of the strata by placing one slice of bread on the bottom of the dish. Sprinkle about 1/2 tsp shredded asiago cheese on the bread slice. Cover with another slice of bread and sprinkle the same amount of cheese on top.
• Continue this pattern for two more slices then pour about one third of the custard on top. Return to building the strata for four more layers, then pour another third of the custard on. Build the strata until you have reached 1/4 inch from the top of the dish and finish off with remaining custard. Cover the strata and refridgerate 15 minute.
• Place the strata dish on a cookie sheet to catch any drips. Bake for about 45 min on the center rack of the oven. The custard should develop a rich, dark color and rise slightly from the pan. (It will settle back after removal from the oven.) Carefully remove from the oven and set aside to cool for about 15 minutes before unmolding.
• Carefully invert the strata by placing a 10 inch plate over the top of the dish. Slowly flip the plate and dish over together. Place on the counter and allow the strata to fall from the dish onto the plate. If the strata does not release from the dish, cut around the sides of the dish and try to invert again. Serve hot or warm as an accompaniment with meat and vegetables to fill out the meal.

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.