The Panera Bread Cookbook: Breadmaking Essentials and Recipes from America's Favorite Bakery-Cafe Paperback – Nov 9 2004
Customers Who Bought This Item Also Bought
No Kindle device required. Download one of the Free Kindle apps to start reading Kindle books on your smartphone, tablet, and computer.
Getting the download link through email is temporarily not available. Please check back later.
To get the free app, enter your mobile phone number.
From Publishers Weekly
If you havent heard of Panera Bread or come across one in your neighborhood, thats likely to change soon. With 669 bakery-cafés in 35 states and 145 more to come this year, Panera Bread has been expanding rapidly since its founding in 1981, giving consumers across the nation a taste of artisan breads. As Peter Reinhart acknowledges in his introduction, to enjoy artisan bread in the current carbohydrate-phobic climate, much less bake ones own, verges on heretical. But the Panera Bread Team, banking on the cafés name and Americas continuing obsession with the yeasty loaves, offers this simple cookbook, which is surprisingly short on bread recipes. The first few chapters do describe how to bake artisan breads at home using real bakers formulas, but they omit any discussion of kneading, assuming instead that the baker will be using a mixer. A smattering of basic and advanced bread recipes follow, including Country White Bread, Kalamata Olive Bread and Vegetable Wheat Bread. Taken in combination with the earlier bread-making tips, the recipes will be fairly easy to follow for anyone with baking experience, but they are not for absolute beginners. The rest of the cookbook is friendlier to bakers who dont want to tackle making the actual bread used in the recipe. Dishes like Eggs Goldenrod with Hot Hungarian Paprika call for slices of the Country White Bread, but the authors allow that purchased multi-grain bread can substitute. And even the carb-averse will be able to stomach the Fandango Salad, an "exclusive Panera Bread menu favorite" made up of walnuts, greens, raspberry vinaigrette, cheese and Mandarin oranges. Anyone looking to recreate Paneras signature breads will be disappointed by this compilation, but those more interested in the café side of the restaurant should find plenty here to satisfy.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
From the Inside Flap
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 comfortfood--a must-own for bread lovers and bakers everywhere.
Top Customer Reviews
Most Helpful Customer Reviews on Amazon.com (beta)
The other chapters on Sandwiches and Soups and Salads, etc., are decent, but are dominated by recipes that I would not expect to be in a Panera Bread book. The few recipes from Panera Bread include the Tuscan Chicken Sandwich, Asiago Roast Beef sandwich, and Asian Sesame Chicken Salad. The recipes that are stunning but definitely not expected in this type of book are: Boiled shrimp and Tomato Bahn Mi wiht Lime Mayonnaise and Avocado, Curried Egg Salad Croissant with Daikon Sprouts and Roma Tomato, etc. When purchasing this book, I did not expect to search out 'speciality' indgredients (daikon sprouts, Hungarian Paprika, etc.). Many supermarkets do carry these, but many do not. So just be forwarned before purchasing the book.
In short, the recipes look good, but were definitely not expected! I was expecting a book with lots of bread recipes, soups, salad, sandwiches, and desserts, like those at my local Panera Bread. However, I obtained a book with a broad spectrum of recipes that look good, but was not what I wanted.
My advice: Flip through the book at a bookstore before buying! Happy Eating!
I was disappointed to find out there are only a few sandwich recipes I can figure out on my own. Also the book more gives recipes as to how to use bread such as making cinnamon cereal which is more like cinnamon croutons. One recipe for a bagel fondue requires 6 bagels, but no recipe for baking your own bagels. Another recipe for a chicken sandwich requires a crossiant, but no crossiant recipe is contained in the book. I guess Panera wants you to buy the bagels and crossiants at their store or instead forgo baking at all and just buy their baked goods.
There are no recipes for Panera's baked goods in the book. Nor is there a section on creating those baked goods. The book contains bread recipe adaptions for the home cook and using the quicker rise method. The bread recipes include white, wheat, rye and sourdough.
However, anyone desiring to learn how to bake their own bread would be better off with Daniel Leader's Bread Alone, Peter Reinhart's Bread Baker's Apprentence, Amy's Bread original edition and other serious bread books.
Another observation was the use of grapes for the sourdough starter with no suggestion to use organic grapes. I have tried this method with organic grapes, organic raisens and organic figs. Regular grapes probably don't have much yeast if being subjected to pesticides.