Prep 24 hrs
Cook 24 hrs
This is a Panera Bread recipe.
- 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 )
- 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.
I made this bread, using this recipe over the weekend and had to throw the loaves out. I followed the recipe perfectly but the dough was much too dry. I should have added the flour a little at a time and stopped when the dough was at the right consistancy. I think the dry texture caused most of the following problems. The second problem I had was keeping the cheese in the dough. It kept popping out. Next time, I will chop it into smaller cubes. The third problem I had, was in the rising. The starter batter rose beautifully but the final dough did not rise enough. The last problem was in the cooking. The crust was getting too dark when the inside was still raw. Over all-just a disaster. I am an experienced, good cook, so I will modify this recipe and eventually get it right-I hope, but there is something wrong with the recipe as it is.
Awesome bread! I blew it by only making a 1/2 recipe :( ! Gotta correct that one. Used my ABM for mixing - the cheese cubes (which I cut in 1/4 inch dice b/c I used some drier older cheese) would hang up the paddle on poor old bread machine & I had to use the end of a wooden spoon to pry them out - PIA. Next time I will knead in the cheese by hand. Followed recipe with only 1 change - I added a scant teaspoon of tumeric I had on the counter - it made the bread a crazy pretty yellow. The bread had a crispy crust that softened over the 3 days it was around, the crumb was even & the cheese taste was awesome. This bread toasted beautifully too! Thank you Celest :) for a fantastic keeper of a recipe - I'll use often to clear out the cheese drawer, especially at the end of pesto season!