PANERA SOURDOUGH BREAD

 

PANERA SOURDOUGH BREAD

Panera Sourdough Bread is recognized for its dense and chewy consistency, featuring a pleasantly tangy taste that results from the meticulous development of natural yeast. This loaf is ideal for those who enjoy the intricate flavor of a finely crafted sourdough, rendering it a favored option among bread lovers. 

Making this sourdough bread includes a two-step starter method and an extended fermentation, enabling its unique flavor and scent to fully develop. Crafted from a mix of all-purpose and whole wheat flour, this bread is just as rewarding to create as it is to consume. 

Panera Sourdough Bread Background 

The craft of sourdough has ancient origins, spanning thousands of years, and is regarded as one of the earliest methods of grain fermentation. 

This approach was historically utilized prior to the introduction of commercial yeasts, depending on wild yeast and lactobacilli for leavening the bread. 

Panera's version of sourdough bread merges classic methods with contemporary techniques, guaranteeing the intricacy and dependability required for a consistently tasty product. This bread retains the rustic roots of sourdough while adjusting to modern baking tastes. 

Useful Advice 

Watch your bread closely in the final minutes of baking to avoid excessive browning. 

If you can, set the loaves in a warm area without drafts to ensure they rise uniformly. 

Do not press the dough too firmly, as this will cause it to deflate and may alter the bread's texture. 

Put the bowl in a warm area of the kitchen to accelerate the fermentation process if your room is chilly. 

Make sure the bowl is sealed tightly to keep the dough from drying out during the extended fermentation. 

If it’s in the fridge, remove it beforehand to allow it to attain room temperature prior to usage. 

Utilize a spatula to extract as much juice from the grapes as you can, enhancing the flavor of the starter. 

Fixings

• Batter
• 3⁄4 cup warm water (95-105 F)
• 3⁄4 teaspoon new yeast
• 1 1⁄2 cups sourdough starter
• 1 1⁄2 cups generally useful flour
• 1 1⁄4 cups entire wheat flour
• 1 tablespoon salt

SOURDOUGH STARTER STAGE 1

• 1 cup warm water (95-105 F)
• 1⁄2 teaspoon new yeast
• 1 cup buttermilk
• 1 1⁄2 cups plain yogurt
• 2 cups generally useful flour
• 1⁄3 cup semolina flour
• 1 cup unwashed medium red grapes

SOURDOUGH STARTER STAGE 2

• sourdough starter (from stage 1)
• 2 cups generally useful flour
• 1 cup semolina flour
• 1⁄2 teaspoon new yeast
• 2 cups warm water (95-105 F)

Bearings

For the Sourdough Bread,

Consolidate the warm water and new yeast in the bowl of a stand blender. Mix to break up the yeast completely. Add the Sourdough Starter, flours and salt. (NOTE: If refrigerated, carry Sourdough Starter to room temperature prior to utilizing.) 

Mix on low speed until the batter is completely evolved. Eliminate the mixture from the blending bowl. Fold the mixture into a smooth ball and spot in a medium blending bowl delicately brushed with olive oil. Cover and refrigerate for 16 hours. Eliminate the bowl from the fridge and age at room temperature for 6 hours.Monday-night-red-beans-rice.

Partition the batter into 2 equivalent pieces and structure into portions. Puts the portions on the counter or in a sealing bin and cover with a warm, clammy material. Confirmation the portions at room temperature for 2 hours. Preheat the broiler to 400°F Continue sealing the portions at room temperature for 60 minutes.

Score the portions with a sharp blade, shower with water and heat for 30 to 40 minutes, or until the coverings are a profound brilliant brown and the center of the portions is 190-200°.

Eliminate the bread from the stove and put on a cooling rack for 30 minutes. Assuming the bread was heated in portion skillet, eliminate the bread from the dish prior to cooling.

Note: For more extreme acrid flavor, broaden the refrigeration season of the batter an extra 6 to 8 hours.

For the Sourdough Starter,Turkey-shawarma-with-crunchy-vegetables.

 Stage 1: Combine the warm water and new yeast in a medium blending bowl. Mix to break down the yeast completely. Add the buttermilk, plain yogurt, generally useful flour and semolina flour to the bowl and mix until the fixings are completely consolidated. Wrap the unwashed red grapes safely in a perfect cheesecloth or little kitchen material and lower the fabric in the combination. Mature at room temperature for 12 hours.

Stage 2: Carefully take off the fabric with the grapes from the combination, utilizing a spatula to scratch any excess starter off the material and back into the bowl. Crush the material containing the grapes over the bowl, catching the juice in the bowl. Dispose of the material and the grapes, and mix the starter until the grape juice is completely fused. Add the generally useful flour and semolina flour to the starter. 

Coconut-curry-shrimp.

In a different bowl, add the yeast to the warm water, mixing until the yeast is completely disintegrated, then add this blend to the starter. Blend the starter until all fixings are completely joined. Mature at room temperature for 4 hours prior to utilizing, or cover and spot in the cooler for sometime later. Cool. Partake in the PANERA SOURDOUGH BREAD plans !!!

PANERA SOURDOUGH BREAD VIDEO :

BBQ Chicken Flatbread Panera Sandwich

BBQ Chicken Flatbread Panera Sandwich

Panera Flatbread: BBQ Chicken Flatbread Sandwich from Panera 

If you enjoy Panera Flatbread recipes, you'll also appreciate these: 

• Genuine Mexican Rice! 
• My Renowned Chicken Tacos with a Hidden Sauce 
• FOR DESSERT: Imitation Mexican Fried Ice Cream 

During a blog conference, I chatted with my sister and her blogging partner about the recipes I had experimented with and discussed ideas for my next recipe for Krusteaz. I had been experimenting with various recipes and still hadn’t discovered one that I truly adored and that met the standards for their website. It must have been one of my greatest so far! 

I was curious about what kinds of recipes they seek for their home! Many mothers seek simple dinners that the whole family will like. It’s not great to prepare two dinners — one for adults and another for kids! This dish is ideal for everyone, and no one will be let down. 

Reasons for the Panera Flatbread 

I aimed to create something slightly unique compared to the standard flatbread recipe since I think it is quite easy to prepare. Mallory mentioned the delicious BBQ chicken flatbread sandwich from Panera and how greatly she enjoyed it. 

After the conference, I returned home and immediately went to my kitchen to start developing the ideal copycat recipe with Krusteaz flatbread mixes. This recipe is spot on, extremely delicious! 

If you haven't been to Panera and tasted their flatbread sandwiches, they are tasty and ideal for lunch or dinner! Their BBQ chicken flatbread sandwich is my favorite due to the perfect blend of flavors. Get them ready for the next meal and save money. 

This recipe can be simply prepared at your home and doesn’t need an excessive number of ingredients! 

For Flatbread: Preheat oven to 475°F. Slightly oil baking trays. In a medium bowl, combine the flatbread mix and the enclosed yeast. Incorporate warm water and oil, mixing until the dough takes shape into a ball. To activate yeast, cover the dough and allow it to rest for 10-20 minutes, or until the oven reaches its temperature. Divide the dough into 8 equal pieces. Using floured hands, flatten the dough to a thickness of 1/8 - 1/4 inch, creating 8 circles that are 5.5 inches in diameter. Bake for 7-9 minutes or until the edges turn golden brown. Gently apply olive oil (optional). 

For BBQ Chicken Flatbread Sandwich: Apply BBQ sauce on top of flatbread. On one side of the flatbread, add several pieces of chicken and layer the chicken with smoked Gouda and mozzarella cheese. Sprinkle a small number of the crispy onion straws and garnish with several pieces of spinach and cilantro. Bend in half to form the flatbread sandwich. 

I wish you find this recipe as delightful as I do! Be sure to check out more of my meal suggestions that are ideal for everyone in the family. I assure you they will not let you down! 

Flatbread Ingredients:

• 1 box of Crusted Whole Wheat Flatbread Mix
• 1 cup water + 2 Tablespoons extremely warm water (115-125 degrees F)
• 1/4 cup vegetable oil

Sandwich Ingredients:

• 1/2 smoked Rotisserie chicken, destroyed
• 1/2 cup BBQ sauce
• 4 oz smoked Gouda cheddar, cut
• 1/4 cup Mozzarella cheddar, ground or cut
• 1/2 cup frizzled onion straws
• 16-20 spinach leaves
• a couple of branches of cilantro

Guidelines

For Flatbread: Heat broiler to 475°F. Softly oil baking sheets. In medium size bowl mix together flatbread blend and yeast (encased). Add warm water and oil, mixing until mixture frames a ball. To enact yeast, cover mixture and let rest 10-20 minutes, or until stove is hot. 

Libbys-famous-pumpkin-pie.

Shape batter by separating into 8 parts. With floured hands, pat out batter 1/8 - 1/4-inch thick, shaping 8 circles with a 5.5 inch width. Prepare 7-9 minutes or until edges are brilliant brown. Brush daintily with olive oil (discretionary). For BBQ Chicken Flatbread Sandwich:

Vegetarian-lasagna.

Spread BBQ sauce over flatbread. On portion of the flatbread place a couple of bits of chicken and afterward top the chicken with the smoked Gouda and mozzarella cheddar. Add a little modest bunch of the frizzled onion straws and top with a couple of bits of spinach and cilantro. Overlap in half to make the flatbread sandwich. Cool. Appreciate it !

Creamy-coconut-shrimp-buffet-style.

BBQ Chicken Flatbread Panera Sandwich VIDEO

Panera Turkey Chili- Instant Pot Recipe

Panera Turkey Chili- Instant Pot Recipe

This turkey chili recipe from Panera is an excellent imitation of the cherished original. This soup is incredibly tasty and very simple to prepare at home. 

I adore the tastes, the hues, and the richness of this soup. Do it tonight - you won't regret it! Pair with my Southern Cornbread or Southern Butter Biscuits. 

Some salads that pair well with this turkey chili are my Mediterranean Cucumber Salad featuring lemon dressing, Shaved Brussels Sprouts Salad with a creamy honey lime dressing, or my basic Mediterranean Salad with lime vinaigrette. 

Replacements 

This recipe uses ground turkey, but you can easily swap in ground beef if that's what you have available (instructions for both will follow). 

Ground turkey is selected for its reduced fat content, and it offers a pleasantly distinct taste too. 

If you decide to utilize leftover cooked turkey, I provide guidance for that too (in case you wish to prepare it in the days after Thanksgiving). 

As you might already be aware, I have a strong affection for copycat recipes and enjoy creating my own version in my kitchen. I usually aim for "better than," but you can decide on that. 

If you're not acquainted with Panera Bread restaurant, don't be concerned. It's enough to mention that this recipe is a robust, tasty, vibrant chili that is relatively mild in terms of spiciness. 

The charm of this chili lies in its ability to be seasoned more or less according to your family's taste. 

Requirements 

• petroleum 
• 1 pound of ground turkey 
• 1 medium-sized onion 
• 1 jalapeño 
• tomato puree 
• 1 can of kidney beans 
• 1 can chickpeas 
• chilled edamame 
• 1 tiny carrot 
• corn that is frozen or fresh 
• beef or poultry broth 
• dried oregano 
• cayenne powder 
• garlic seasoning 
• cumin powder 

How to Prepare Turkey Chili 

Heat the Dutch oven over medium heat on the stove. If you lack a Dutch oven, any large, heavy pot will suffice. I truly enjoy using my Dutch oven and wouldn't want to be without it. It warms so uniformly and is fantastic for cooking! 

After your pot is hot (approximately 5 minutes), you can add your preferred oil (I usually opt for olive or coconut oil, but the choice is yours). 

If you substitute ground beef for the turkey, there’s no need for oil in the skillet. 

Then, include the ground turkey (or ground beef), onion, and jalapeno, and sauté for 15 minutes, frequently chopping and stirring. 

You will continue cooking until the meat turns brown and the vegetables become tender and slightly translucent. If you're using ground beef, now is the time to drain any extra fat from the pan before you add the other ingredients. 

After browning the meat and softening the vegetables, incorporate the drained beans, frozen shelled edamame (do not thaw), corn, carrot, beef broth, tomato paste, oregano, cayenne pepper, garlic powder, cumin, black pepper, and salt. 

If fresh or frozen corn isn't available, you may use canned corn that has been drained. 

Heat the mixture to a boil over medium-high heat, continuously mashing and stirring in the paste to break it apart. 

Lower the heat to medium, cover, and simmer for 45 minutes. Stir occasionally to ensure it's not boiling too vigorously. You need a vigorous simmer, not a boiling point that could overflow. 

Mix and sample. Increase the salt quantity if necessary. Serve warm alongside my Simple Homemade Biscuits, cornbread, or any preferred bread and a side salad. 

Advice & Frequently Asked Questions 

Certainly! Ground turkey adheres to the traditional recipe, but you can replace it with ground beef. 

Because of the reduced fat in ground turkey, it's best to choose a leaner ground beef if you can. Otherwise, ensure you eliminate most of the fat after browning the ground beef. 

When using lean ground beef, you probably won't need to add oil (and, as mentioned earlier, you might need to discard some after browning). 

If there are over 2 Tablespoons of fat remaining in the pan after cooking the ground beef, it's advisable to discard the extra before proceeding with the recipe. 

Absolutely, you can! To utilize leftover turkey, just incorporate 2 cups of pre-cooked turkey in step 3 after sautéing the onion and jalapeno. 

If you prefer no spice in your chili, you can definitely leave out the cayenne pepper. Alternatively, you can decrease the quantity to ¼ teaspoon. 

If you're uncertain, you can prepare the recipe without the cayenne and then sprinkle some in at the end if you'd like. Remember that spices such as cayenne and chili powder can become more potent as they simmer. 

Fixings

• 1-2 pounds turkey. either destroyed extra turkey or cooked turkey cutlets hacked up
• 2-3 tablespoons olive oil
• 1/2 cup edamame
• 1/2 cup hacked celery
• 2 carrots, stripped and hacked
• 1/2 cup frozen corn
• 1 can garbanzo beans depleted
• 1 can kidney beans depleted
• 2 cloves garlic minced
• 2 cups squashed tomatoes
• 1 tablespoon stew powder
• 1 tablespoon cooked cumin or normal cumin
• 1 teaspoon white pepper
• 1 teaspoon garlic powder
• 1 tablespoon Italian flavoring
• 1 little onion cleaved
• 1 teaspoon tomato glue
• 2 cups vegetable stock

Guidelines

You can involve extra destroyed turkey or cook turkey cutlets in your moment pot preceding making the bean stew.Pumpkin-chiffon-pie.

 Dump the fixings into your Instant Pot. Olive oil, turkey, edamame, corn, beans, flavors, carrots, celery, tomatoes, tomato glue, and onions.

Put the cover on your Instant Pot and seal the valve. Cook on the Chili-Stew Setting in your Instant Pot for 15 minutes.Turkey-singapore-noodles.

Allow it normally to deliver - You need to do this with soups and stews. If not, you will have soup erupting all over.

Turn your Instant Pot onto the saute setting and saute for 5-10 minutes to thicken the stew. Cool. Appreciate it !Easy-thai-coconut-shrimp-and-rice.

Panera Turkey Chili- Instant Pot Recipe VIDEO

Greek Tzatziki Dip

 

Greek Tzatziki Dip

Fixings

    1 English cucumber, ground (around 2 cups)

    1 cup Greek yogurt, plain

    1/4 cup Panera® Greek Dressing

    1 tbsp. every lemon juice and lemon zing (around 1/2 lemon)

    1 tbsp. mint, slashed

    salt and dark pepper, to taste

Guidance

Pumpkin-pie.

    Grind cucumber on huge side of box grater. Place in sifter and permit to sit for 10 minutes to eliminate overabundance water.Turkey-cacciatore-with-twist.

    In medium bowl, consolidate yogurt, dressing, lemon squeeze and zing, mint and ground cucumber. Season with salt and pepper to taste. Present with new veggies and pita chips. Appreciate it !!

Coconut-shrimp-with-orange-marmalade.

Greek Tzatziki Dip VIDEO

Classic French Onion Soup

Classic French Onion Soup

Fixings

5 tablespoons olive oil, isolated

1 tablespoon margarine

8 cups meagerly cut onions (around 3 pounds)

8 cups meagerly cut onions (around 3 pounds)

3 garlic cloves, minced

1/2 cup port wine

2 containers (32 ounces each) hamburger stock

1/2 teaspoon pepper

1/4 teaspoon salt

24 cuts French bread roll (1/2 inch thick)

2 enormous garlic cloves, stripped and divided

3/4 cup destroyed Gruyere or Swiss cheddar

3/4 cup destroyed Gruyere or Swiss cheddar

Guidelines

In a Dutch broiler, heat 2 tablespoons oil and margarine over medium hotness. Add onions; cook and mix until relaxed, 10-13 minutes. Lessen hotness to medium-low; cook, blending every so often, until profound brilliant brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer.

Bistro-turkey-calzone.

Mix in wine. Heat to the point of boiling; cook until fluid is diminished significantly. Add stock, pepper and salt; return to a bubble. Diminish heat. Stew, covered, mixing infrequently, for 60 minutes.

Double-serrano-watermelon-bites.

In the interim, preheat stove to 400°. Put loaf cuts on a baking sheet; brush the two sides with outstanding oil. Heat until toasted, 3-5 minutes on each side. Rub toasts with divided garlic.

To serve, place twelve 8-oz. grill safe dishes or ramekins on baking sheets; place 2 toasts in each. Scoop with soup; top with cheddar. Cook 4 in. from heat until cheddar is softened. Cool. Appreciate.Easy-parmesan-crusted-fish-dinner.

Classic French Onion Soup VIDEO

Southwest Chicken Salad

Southwest Chicken Salad

Fixings:

• 4 cups cubed rotisserie chicken
• 2 cups frozen corn, defrosted
• 1 cup hacked cooked sweet red peppers
• 1 cup hacked red or sweet onion
• 1 cup minced new cilantro

DRESSING:

• 3 tablespoons lime juice
• 3 tablespoons olive oil
• 4 teaspoons honey
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1 teaspoon stew powder
• 1/2 teaspoon coarsely ground pepper

Mixed greens:

• Torn blended salad greens and cut almonds

PITAS:

• Entire wheat pita pocket parts and lettuce leaves

WRAPS:

• Entire wheat tortillas and cut ready avocado

Bearings

In a huge bowl, join the initial five fixings. In a little bowl, whisk the dressing fixings; pour over chicken blend and throw to cover. Refrigerate until serving. Fill in as wanted.Ratatouille-zucchini-bruschetta.

Mixed greens: Top plate of mixed greens with chicken serving of mixed greens; sprinkle with almonds.Yellow-rice-red-bean.

Pitas: Line pita parts with lettuce leaves; load up with chicken plate of mixed greens.

Wraps: Place chicken plate of mixed greens askew on tortillas; top with avocado. Roll up. Appreciate it!White-chocolate-banana-split-cake.

Southwest Chicken Salad VIDEO

Three-Cheese Souffles

Three-Cheese Souffles

Fixings

1/3 cup spread, cubed

1/3 cup generally useful flour

2 cups entire milk

1 teaspoon Dijon mustard

1/4 teaspoon salt

Run hot pepper sauce

1-1/2 cups destroyed Swiss cheddar

1 cup destroyed cheddar

1/4 cup destroyed Parmesan cheddar

6 huge eggs

1/2 teaspoon cream of tartar

Bearings:

In a little pot, liquefy spread over medium hotness. Mix in flour until smooth; cook 1 moment. Steadily speed in milk, mustard, salt and pepper sauce. Heat to the point of boiling, blending continually; cook and mix 1-2 minutes or until thickened. Lessen hotness to medium-low; mix in cheeses until liquefied. Move to an enormous bowl.Spicy-vegetarian-red-beans-and-rice.

Separate eggs. Place egg whites in a medium bowl; let stand at room temperature 30 minutes. In the interim, in a little bowl, beat egg yolks until thick and lemon-shaded, around 4 minutes. Mix in 1/3 cup hot cheddar blend; return all to outstanding cheddar combination, mixing continually. Cool totally, around 30 minutes.Bistro-turkey-sandwich.

Preheat broiler to 325°. Place eight ungreased 8-oz. ramekins in a baking skillet.

With clean blenders, beat egg whites with cream of tartar on rapid until solid yet not dry. With an elastic spatula, delicately mix a fourth of the egg whites into cheddar blend. Overlap in leftover whites.

Move to arranged ramekins. Add 1 in. of heated water to baking dish. Prepare 40-45 minutes or until tops are brilliant brown. Serve right away.Pasta-al-forno-oven-baked-pasta.

Freeze choice: Securely wrap unbaked souffles with foil and freeze. To utilize, preheat stove to 325°. Eliminate foil and spot frozen souffles in a baking dish; add 1 in. warm water to bigger dish. Prepare 60-65 minutes or until warmed through and tops are brilliant brown. Appreciate !

Three-Cheese Souffles VIDEO :