The Panera Bread Cookbook: Breadmaking Essentials and Recipes from America's Favorite Bakery-Cafe
Nothing satisfies or delights the appetite quite like bread, from rustic sourdough sandwiches and crostini piled high with Roma tomatoes to Sunday morning French toast and savory Thanksgiving stuffing. No one knows better than Panera Bread that well-made bread is the centerpiece to a great meal. Now America’s favorite bakery-cafe offers a practical guide to baking artisan breads at home, along with more than 120 recipes for tantalizing dishes that begin with handcrafted bread—whether you’re baking your own or starting with a warm, crusty loaf fresh from your local bakery.
Panera’s expert bakers guide you through the six easy steps to successful bread-making at home, outlining the ingredients, tools, and techniques that guarantee a perfect loaf. Learn how to work with fresh yeast, adjust recipes according to the baker’s percentage, and craft more than a dozen varieties of white, wheat, and rye breads.
Too often, great bread is relegated to the sidelines during a meal, so the Panera Bread team also serves up creative ways to cook with artisan breads in appetizers, breakfast and brunch fare, sandwiches, soups, salads, sides, and even desserts. Innovative sandwiches such as Fuji Apple and Fontina Panini and new twists on family favorites like Bananas Foster French Toast showcase the bold flavors and remarkable textures of breads like Kalamata Olive, Raisin Pecan, Three-Cheese, and Focaccia. Panera Bread also shares, for the first time ever, a handful of recipes from their award-winning bakery-cafe menu.
A thorough introduction to bread-making for beginners and an indispensable reference for experienced bakers, The Panera Bread Cookbook is a celebration of this eternal comfort food—a must-own for bread lovers and bakers everywhere.
From the Trade Paperback edition.
What people are saying - Write a review
We haven't found any reviews in the usual places.
Bringing the Artisan
Soups Salads Sides
25 ounce 30 minutes all-purpose ﬂour arugula Asiago cheese baguette bakers baking dish baking sheet basil bread crumbs Bread page 48 bread slices canola oil cheese chicken Ciabatta cilantro cinnamon cook cooling cream crust cubes cup fresh cup sugar dissolve the yeast dough evenly extra-virgin olive oil ﬁnely chopped ﬁrst ﬂavor ﬂesh ﬂour Focaccia formulas fresh yeast freshly ground black garlic ground black pepper honey howl inch thick ingredients large eggs loaf pans mayonnaise medium heat melted minced minutes per side mixing bowl mixture mushrooms onion ounces Panera Bread paprika peeled pieces Pluot PREHEAT oven prooﬁng Remove the bread Roast Roma tomatoes room temperature SALADS Salt and freshly salt and pepper sauce Season with salt SERVES SOUPS Sourdough Bread Stir to dissolve Tabasco sauce tablespoons tablespoons fresh taste teaspoon teaspoon 2 ounces thinly sliced thyme toast unsalted butter vanilla extract Vinaigrette whisk White Bread yeast yeast fully