Copycat Panera Bread Bowl Recipes

HOMEMADE BREAD BOWLS

Steps:

• 1. 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.
• 2. 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.
• 3. 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.
• 4. 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.
• 5. 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.
• 6. 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.
• 7. 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.
• 8. Remove the expanded dough from the bowl, punch it down (another great way to take out your frustrations), and divide into eight equal portions.
• 9. Shape each of the portions into a round bowl shape of about 4 inches, and then place on two parchment-lined baking sheets.
• 10. Cover and place in a area that is free of drafts, and let rise until doubled in size, about 40 minutes.
• 11. Place two racks in the bottom and middle positions and preheat oven to 400f (205c).
• 12. 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.
• 13. 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.
• 14. 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.
• 15. 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.
• 16. Fill with hot soup, or use them to serve dips, or whatever you choose to fill them with.

COPYCAT PANERA® BROCCOLI CHEDDAR SOUP

Steps:

• Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.
• Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat. Continue to whisk and cook , adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.
• Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until mixture is thickened, about 20 minutes. Add broccoli, carrots, sauteed onion, and celery; simmer until vegetables are tender, about 20 minutes.
• Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.

COPYCAT PANERA TERIYAKI CHICKEN & BROCCOLI BOWL

Steps:

• Add the diced chicken, 1 tbsp cornstarch, rice wine vinegar, 1 tsp stevia together in a ziploc bag and marinate in refrigerator for 30 min
• In a separate bowl, combine pineapple juice, apple juice, soy sauce, hoisin, stevia, ginger, chili flakes and corn starch and whisk together. Be sure cornstarch dissolves completely
• Partially steam broccoli florets for 2 min in microwave steamer (or bowl covered with plastic wrap) and 2 tbsp water
• While broccoli steams, heat rice/quinoa blend (or cauliflower rice)
• Heat a non-stick skillet on high - the hotter the better - When pan is hot, add sesame oil and olive oil to the pan - it should ripple and pop a little
• Add chicken and minced garlic - oil will pop - you might want to have a cover
• Sear on high for 3-4 minutes - stirring so it doesn't stick
• Once chicken is cooked through, add in steamed broccoli and toss gently
• Whisk sauce in bowl to be sure corn starch hasn't settled. Then add to the pan with chicken & broccoli.
• Simmer for 5 minutes until sauce thickens. This makes more sauce than the Panera version - they serve with a "glaze" vs. extra sauce - but trust me - it's so good - you'll be happy you have it!
• While sauce thickens, in a separate bowl, mix rice with juice from lime and cilantro - toss to combine
• Serve chicken and broccoli over rice top with sesame seeds and cilantro for garnish

PANERA MEDITERRANEAN GRAIN BOWL

Steps:

• Marinate chicken breasts in your favorite marinade for a few hours before cooking.
• Saute chicken breasts in a pan with two tablespoons of olive oil over medium heat. Cook on both sides until done, this should take 5 to 7 minutes on each side.
• Heat brown rice and quinoa in the microwave until warm.
• Wash arugula.
• Slice cucumber in half, and scoop out the seeds with a spoon. Slice cucumber.
• Slice grape tomatoes in half.
• Divide brown rice and quinoa between two bowls.
• Slice cooked chicken and place on top of brown rice and quinoa.
• Add 1/4 cup of hummus to each bowl. Add half of the yogurt to each bowl.
• Top each bowl with equal amounts of arugula, tomatoes, cucumbers, and olives.
• Top with tahini dressing if desired.

COPYCAT PANERA BREAD BAJA BOWL RECIPE

Steps:

• In a large Ziploc bag, add chicken breasts and marinade. Marinate in the refrigerator for at least 2 hours.
• In the meantime, in a medium bowl, add black beans and corn. Stir to combine. Set aside.
• Preheat oven to 350 degrees Fahrenheit. On a small foil-wrapped baking sheet, add marinated chicken. Bake for 20 to 30 minutes until chicken is cooked to a minimum temperature of 165 degrees Fahrenheit.
• Remove chicken from oven and slice.
• Assemble servings by placing ¼ cup of brown rice, 2 tablespoons of red quinoa, and ¼ cup of black bean and corn salsa in a large bowl. Top with about 5 slices of chicken, 1 tablespoon of tomatoes, 1 tablespoon of salsa verde, 1 tablespoon of feta, 1 tablespoon of avocado, and 1 tablespoon of Greek yogurt.

PANERA BROTH BOWL WITH LENTILS, QUINOA AND VEGGIES {GF, VEGAN}

Steps:

• In a food processor combine onion, garlic, celery and carrots. Process until broken down into crumbs or an almost smooth paste.
• In a pot heat olive oil over medium-high heat and add the veggie puree. Add salt and pepper to taste. Cook for 3-5 minutes, stirring frequently.
• Add tamari, quinoa and lentils.
• Add 1 bunch rosemary and 2 sprigs fresh parsley.
• Add 8 cups broth.
• Bring to a boil, reduce heat and simmer for 15 minutes, until quinoa and lentils almost cooked through.
• Add kale and cauliflower. Cook for a few minutes.
• Add spinach, lemon juice and lemon zest.
• Serve garnished with fresh herbs and chili garlic sauce for added spice.

COPYCAT PANERA WARM GRAIN BOWL - BAJA

Steps:

• Marinate chicken breasts in your favorite citrus/garlic marinade overnight.
• Bake chicken breasts for 20 minutes at 350 until cooked to 165 degrees.
• During last ten minutes of baking, microwave frozen rice/quinoa for 4 minutes in a microwave safe bowl.
• Prep veggies: slice tomatoes and dice avocado
• When quinoa is cooked, divide between two serving bowls
• Remove chicken from oven and let rest for 5 minutes
• Top quinoa/argula with tomatoes, salsa and avocado
• Slice chicken and place on top of quinoa.
• Add a heaping spoonful of yogurt to the bowl
• Top with crumbled feta and salsa verde