Panera Three Cheese Bread Recipes

THREE-CHEESE BREAD

Three-Cheese Bread image

"My husband likes trying different recipes in our bread machine," notes Debbie McCauley from her home in Little Rock, Arkansas. "He came up with this pleasant loaf that's sure to appeal to cheese lovers."

Provided by Taste of Home

Time 3h10m

Yield 1 loaf (1-1/2 pounds).

Number Of Ingredients 9

Ingredients

3/4 cup water (70° to 80°)
2 tablespoons butter, softened
2 tablespoons sugar
1-1/2 teaspoons salt
1/2 cup shredded Swiss cheese
1/2 cup 4% cottage cheese
3 tablespoons grated Parmesan cheese
3 cups bread flour
2-1/4 teaspoons active dry yeast

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.)

Nutrition Facts : Calories 120 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 287mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

PANERA THREE CHEESE BREAD

Panera Three Cheese Bread image

Make and share this Panera Three Cheese Bread recipe from Food.com.

Provided by Celeste

Categories Breads

Time P2D

Yield 2 loaves, 12 serving(s)

Number Of Ingredients 13

Ingredients

1 cup warm water (95-105 F)
2 teaspoons fresh yeast
1 cup all-purpose flour
3/4 cup warm water (95-105 F)
3 tablespoons honey
4 teaspoons fresh yeast
1/4 cup vegetable shortening, plus
1 teaspoon vegetable shortening (2 ounces)
4 3/4 cups all-purpose flour
1 tablespoon salt
1/2 cup romano cheese (1/2-inch cubes )
1/2 cup parmesan cheese (1/2-inch cubes )
1/2 cup asiago cheese (1/2-inch cubes )

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.

ACTUAL PANERA BREAD RECIPE FOR HEARTY CHEESE SOUP IN A SOURDOUGH

Actual Panera Bread Recipe for Hearty Cheese Soup in a Sourdough image

Make and share this Actual Panera Bread Recipe for Hearty Cheese Soup in a Sourdough recipe from Food.com.

Provided by mojoloh

Categories < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

5 tablespoons butter or 5 tablespoons margarine
2 medium carrots, chopped
2 stalks celery, chopped
1/2 green bell pepper, chopped
1 medium onion, chopped
1 cup mixed mushrooms, chopped
1/2 cup cooked ham or 1/2 cup bacon, chopped
1/2 cup all-purpose flour
2 tablespoons cornstarch
4 cups chicken broth
4 cups milk
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon ground mustard
1 lb sharp cheddar cheese
salt & freshly ground black pepper, to taste
6 sourdough bread bowls (or sourdough loaves hollowed out)

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.

Nutrition Facts : Calories 620.4, Fat 43.9, SaturatedFat 26.8, Cholesterol 138.3, Sodium 1165.4, Carbohydrate 24.2, Fiber 1.7, Sugar 3.2, Protein 32.3

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