Country White Bread Panera Bread Recipe 45 Food

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COUNTRY WHITE BREAD



Country White Bread image

Anytime is the right time for a comforting slice of homemade bread. These loaves are especially nice since the crust stays so tender. This white bread recipe is my husband Nick's favorite. He makes most of the bread at our house. -Joanne Shew Chuk, St. Benedict, Saskatchewan

Provided by Taste of Home

Time 45m

Yield 2 loaves (16 pieces each).

Number Of Ingredients 7

2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°)
1/2 cup sugar
2 teaspoons salt
2 large eggs, room temperature
1/4 cup canola oil
6-1/2 to 7 cups all-purpose flour

Steps:

  • In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, oil and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down dough. Divide in half and shape into loaves. Place in 2 greased 9x5-in. loaf pans. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. Preheat oven to 375°., Bake until golden brown, 25-30 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 125 calories, Fat 2g fat (0 saturated fat), Cholesterol 13mg cholesterol, Sodium 226mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.

COUNTRY WHITE BREAD - PANERA BREAD RECIPE - (4/5)



Country White Bread - Panera Bread Recipe - (4/5) image

Provided by MJH

Number Of Ingredients 12

Starter:
1 cup warm water
1 teaspoon active dry yeast (or 2/3 tsp rapid rise yeast)
1 cup all-purpose flour
Dough:
3/4 cup warm water
3 tablespoons honey
2 teaspoons active dry yeast (or 1 1/3 tsp rapid rise yeast)
1/4 cup vegetable shortening, plus
1 teaspoon vegetable shortening
4 3/4 cups all-purpose flour
1 tablespoon salt

Steps:

  • Make the starter:. Using the starter ingredients listed above, combine water and yeast in medium bowl. Stir to dissolve yeast. Add flour and stir until thoroughly mixed. Cover with a cloth and let rest at room temperature for 30 minutes before using in the dough. Make the dough:. Using the dough ingredients listed above, combine the water, honey, and yeast in the bowl of a heavy duty stand mixer. Stir to mix thoroughly. Add shortening, flour, salt, and starter. Mix ingredients on low speed, with the mixer, until the dough is smooth and elastic (this usually takes me about 8 - 10 minutes). To test it for elasticity, pinch off a piece of dough, and stretch it between both thumbs and my fingers into a square. If the center stretches and becomes thin (like a windowpane) it's perfect. If the dough breaks easily instead of stretching, it's not ready yet. When ready, remove dough from mixing bowl. Divide the dough into two halves. Form each into a smooth ball. (You can wrap and freeze one of the loaves at this point.) Place the dough on the counter, or in a proofing basket, and cover with a warm, damp cloth. Rest at room temperature for 30 minutes. Preheat oven to 400ºF. Form the dough into a loaf shape (free form or use a loaf pan), and cover with a warm, damp cloth. Let rest another 30 minutes. Baking the bread:. Score the loaf (loaves) with a sharp knife. Spritz with some water and place in the pre-heated oven (if making a free form loaf, place on a preheated baking stone). Bake for 30 - 40 minutes, or until the crust is golden brown, and the temperature in the middle of the loaf is about 195ºF. Remove the bread from the oven and from the pan (if using one). Let cool about 30 minutes.

PANERA SOURDOUGH BREAD



Panera Sourdough Bread image

Make and share this Panera Sourdough Bread recipe from Food.com.

Provided by Celeste

Categories     Breads

Time P2D

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 18

3/4 cup warm water (95-105 F)
3/4 teaspoon fresh yeast
1 1/2 cups sourdough starter
1 1/2 cups all-purpose flour
1 1/4 cups whole wheat flour
1 tablespoon salt
1 cup warm water (95-105 F)
1/2 teaspoon fresh yeast
1 cup buttermilk
1 1/2 cups plain yogurt
2 cups all-purpose flour
1/3 cup semolina flour
1 cup unwashed medium red grapes
sourdough starter (from stage 1)
2 cups all-purpose flour
1 cup semolina flour
1/2 teaspoon fresh yeast
2 cups warm water (95-105 F)

Steps:

  • For the Sourdough Bread, combine the warm water and fresh yeast in the bowl of a stand mixer. Stir to dissolve the yeast fully. Add the Sourdough Starter, flours and salt. (NOTE: If refrigerated, bring Sourdough Starter to room temperature before using.) Mix on low speed until the dough is fully developed. Remove the dough from the mixing bowl. Roll the dough into a smooth ball and place in a medium mixing bowl lightly brushed with olive oil. Cover and refrigerate for 16 hours. Remove the bowl from the refrigerator and ferment at room temperature for 6 hours.
  • Divide the dough into 2 equal pieces and form into loaves. Places the loaves on the counter or in a proofing basket and cover with a warm, damp cloth. Proof the loaves at room temperature for 2 hours. Preheat the oven to 400°F Continue proofing the loaves at room temperature for 1 hour.
  • Score the loaves with a sharp knife, spray with water and bake for 30 to 40 minutes, or until the crusts are a deep golden brown and the middle of the loaves is 190-200°.
  • 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.
  • Note: For more intense sour flavor, extend the refrigeration time of the dough an additional 6 to 8 hours.
  • For the Sourdough Starter, Stage 1: Combine the warm water and fresh yeast in a medium mixing bowl. Stir to dissolve the yeast fully. Add the buttermilk, plain yogurt, all-purpose flour and semolina flour to the bowl and stir until the ingredients are fully incorporated. Wrap the unwashed red grapes securely in a clean cheesecloth or small kitchen cloth and submerge the cloth in the mixture. Ferment at room temperature for 12 hours.
  • Stage 2: Carefully remove the cloth with the grapes from the mixture, using a spatula to scrape any remaining starter off the cloth and back into the bowl. Squeeze the cloth containing the grapes over the bowl, capturing the juice in the bowl. Discard the cloth and the grapes, and stir the starter until the grape juice is fully incorporated. Add the all-purpose flour and semolina flour to the starter. In a separate bowl, add the yeast to the warm water, stirring until the yeast is fully dissolved, then add this mixture to the starter. Mix the starter until all ingredients are fully incorporated. Ferment at room temperature for 4 hours before using, or cover and place in the refrigerator for future use.

COUNTRY BREAD



Country Bread image

Provided by Food Network

Time 7h35m

Yield 2 loaves

Number Of Ingredients 4

1 1/2 pounds all-purpose flour, plus more for dusting
Room temperature water
3 grams fresh yeast, crumbled
1 tablespoon kosher salt

Steps:

  • The day before making the bread or early in the day, make the poolish (or biga) by placing 8 ounces of the flour, 7 ounces of room temperature water and the yeast in a large bowl and mixing it well with a wooden spoon. Cover the bowl with a kitchen towel and let it stand for 2 to 3 hours at room temperature or in the refrigerator overnight. The poolish should double in volume.
  • Add 1 pound of the flour and 12 ounces of room temperature water to the poolish and mix together well with your hands. It will be very sticky. Cover the bowl with the kitchen towel and let rest for 30 minutes.
  • Sprinkle the salt over the surface of the dough and then fold the dough onto itself several times until the salt is incorporated. Cover the bowl with the kitchen towel and let the dough rest for 1 hour.
  • Cover your hands with flour and sprinkle flour around the outside edge of the dough. Fold the dough onto itself 6 to 8 times. Cover the bowl with the kitchen towel and let rest for 1 hour.
  • Fold the dough onto itself 6 to 8 times, dust a board generously with flour and pour the dough out onto the board.
  • Divide the dough into two equal parts and turn and form each part into a ball, stretching the dough to form a smooth top. Sprinkle flour heavily in 2 separate bowls (there should be enough flour to keep the dough from sticking) and turn each ball of dough upside down into a bowl. Sprinkle the top of each ball with flour, cover each bowl with a kitchen towel and let it rise until doubled in size, about 45 to 60 minutes.
  • Preheat an oven to 500 degrees F and line 2 sheet pans with parchment paper.
  • Turn each ball of dough bottom-side up onto its own sheet pan and use a knife or razor blade to score a tic-tac-toe design on the top of each loaf.
  • Place the loaves in the oven, immediately lower the temperature to 450 degrees F and bake for 30 minutes. (Do not open the oven door!) The loaves are done when they are golden brown and make a hollow sound when tapped on the bottom. Cool the loaves on a baking rack.

COUNTRY-STYLE WHITE BREAD



Country-Style White Bread image

The texture and flavor of this bread is outstanding. It's based on the recipe in the Panera Bread cookbook. It makes two loaves. I typically freeze one half of the dough to bake later in the week. This recipe represents the grains of the U.S. Midwestern states.

Provided by PanNan

Categories     Yeast Breads

Time 2h25m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 10

1 cup warm water
1 teaspoon active dry yeast (or 2/3 tsp rapid rise yeast)
1 cup all-purpose flour
3/4 cup warm water
3 tablespoons honey
2 teaspoons active dry yeast (or 1 1/3 tsp rapid rise yeast)
1/4 cup vegetable shortening, plus
1 teaspoon vegetable shortening
4 3/4 cups all-purpose flour
1 tablespoon salt

Steps:

  • Make the starter:.
  • Using the starter ingredients listed above, combine water and yeast in medium bowl. Stir to dissolve yeast. Add flour and stir until thoroughly mixed. Cover with a cloth and let rest at room temperature for 30 minutes before using in the dough.
  • Make the dough:.
  • Using the dough ingredients listed above, combine the water, honey, and yeast in the bowl of a heavy duty stand mixer. Stir to mix thoroughly. Add shortening, flour, salt, and starter. Mix ingredients on low speed, with the mixer, until the dough is smooth and elastic (this usually takes me about 8 - 10 minutes). To test it for elasticity, I pinch off a piece of dough, and stretch it between both thumbs and my fingers into a square. If the center stretches and becomes thin (like a windowpane) it's perfect. If the dough breaks easily instead of stretching, it's not ready yet. When ready, remove dough from mixing bowl.
  • Divide the dough into two halves. Form each into a smooth ball. (You can wrap and freeze one of the loaves at this point.) Place the dough on the counter, or in a proofing basket, and cover with a warm, damp cloth. Rest at room temperature for 30 minutes.
  • Preheat oven to 400ºF. Form the dough into a loaf shape (free form or use a loaf pan), and cover with a warm, damp cloth. Let rest another 30 minutes.
  • Baking the bread:.
  • Score the loaf (loaves) with a sharp knife. Spritz with some water and place in the pre-heated oven (if making a free form loaf, place on a preheated baking stone). Bake for 30 - 40 minutes, or until the crust is golden brown, and the temperature in the middle of the loaf is about 195ºF. I use a digital probe thermometer to test the temperature.
  • Remove the bread from the oven and from the pan (if using one). Let cool about 30 minutes.

Nutrition Facts : Calories 278.1, Fat 5.3, SaturatedFat 1.4, Sodium 584.3, Carbohydrate 50.4, Fiber 1.9, Sugar 4.5, Protein 6.6

COUNTRY WHITE BREAD



Country White Bread image

I usually make my favorite (Recipe #94990) but when I make white I use this recipe. I really like the color and flavor the eggs add to it. It makes excellent toast too.

Provided by Marg CaymanDesigns

Categories     Yeast Breads

Time 45m

Yield 3 loaves

Number Of Ingredients 7

2 tablespoons yeast
2 cups warm water
1/2 cup sugar
1 tablespoon salt
2 eggs, beaten
1/4 cup oil
6 1/2-7 cups flour

Steps:

  • Dissolve yeast in water in large bowl. (I usually add a pinch of sugar and wait for the yeast to foam but the original recipe didn't call for this step.).
  • Add next 4 ingredients and 3 cups flour; beat until smooth.
  • Stir in remaining flour.
  • Knead 6-8 minutes.
  • Let rise in greased bowl until double.
  • Divide into 3 loaves; let raise again.
  • Bake at 375°F for 25-30 minutes.

COUNTRY WHITE BREAD OR DINNER ROLLS (BREAD MACHINE)



Country White Bread or Dinner Rolls (Bread Machine) image

We think this is the best white bread recipe ever! It is a tender bread with a slightly sweet taste. My dinner rolls using this dough are so good, everyone always loves them. It doesn't take to long to make them when the bread maker does most of the work. The cook time is listed for the rolls only because everyone's bread makers cooks at different rates. Mine is older and a regular loaf will take 4 hours and 10 minutes. I have found that 15 balls of dough fit perfectly in the 9X13 pan with sides touching after raising the 2nd time but they can be made whatever size you want. I hope you enjoy this great bread as much as we do.

Provided by DDW7976

Categories     Yeast Breads

Time 45m

Yield 15 serving(s)

Number Of Ingredients 10

1 cup water, plus
1 tablespoon water (70-80 F)
1 large egg
4 1/2 teaspoons vegetable oil
3 1/4 cups bread flour
1/4 cup sugar
1 1/2 teaspoons salt
2 1/4 teaspoons instant yeast
2 tablespoons melted butter (for dinner rolls only) (optional)
2 tablespoons shortening (for dinner rolls only) (optional)

Steps:

  • In bread machine pan, place all ingredients from flour through yeast in order as recommended by the manufacturer.
  • Select the basic bread setting.
  • Check dough after 5 minutes of mixing, if needed add 1-2T of water or flour.
  • Bake as normal.
  • For dinner rolls.
  • Mix in bread machine but use only the dough option.
  • Lightly grease a 9 x 13 baking pan (I always use a metal pan).
  • When dough is finished shape into 15 uniformly sized balls. I always grease my hands with shortening to smooth the dough out and it helps keep the dough from drying out.
  • Cover and let the rolls rise in a warm, draft free place until risen to the desired size.
  • I let them about double in size.
  • Bake in a 350° oven about 12-15 minutes until golden brown.
  • After removing from the oven, brush the tops of the rolls with melted butter.
  • Take out of pan and let completely cool before storing.

Nutrition Facts : Calories 130.1, Fat 2, SaturatedFat 0.3, Cholesterol 12.4, Sodium 238.7, Carbohydrate 24.3, Fiber 0.9, Sugar 3.4, Protein 3.5

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