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Panera Bread Cookbook: Breadmaking Essentials and Recipes from America's Favorite Bakery-Cafe
     

Panera Bread Cookbook: Breadmaking Essentials and Recipes from America's Favorite Bakery-Cafe

2.5 6
by Panera Bread, Peter Reinhart (Foreword by), Ward Bradshaw (Contribution by), Joel Cammett (Contribution by)
 

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

Overview

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.

Editorial Reviews

Library Journal
Originally part of Au Bon Pain, the Panera chain now has more than 600 bakery-caf s across the country, offering artisan-style breads and a variety of simple dishes. In this first cookbook, the Panera "team" provides a mini-cooking course for serious bread bakers, prefaced by an introduction from renowned artisan baker/teacher Peter Reinhart tracing the revival of a "bread culture" in America. Part 2 includes simple recipes (by Ward Bradshaw and Joel Cammett) for 100 or so appetizers, sandwiches, and other "bread-based" dishes, from Country Bread and Tomato Soup to Milk Chocolate Bread Pudding. Fear of carbs notwithstanding, this is recommended for most collections. Copyright 2004 Reed Business Information.

Product Details

ISBN-13:
9781400080410
Publisher:
Potter/Ten Speed/Harmony
Publication date:
11/09/2004
Pages:
256
Sales rank:
488,647
Product dimensions:
7.30(w) x 9.00(h) x 0.80(d)

Related Subjects

Meet the Author

Panera Bread freshly bakes more bread each day than any other bakery-cafe in the country. Every day, at every location, expert bakers handcraft each loaf from scratch, using all-natural ingredients to deliver fresh, authentic artisan breads to hundreds of neighborhoods nationwide.

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Panera Bread Cookbook: Breadmaking Essentials and Recipes from America's Favorite Bakery-Cafe 2.5 out of 5 based on 0 ratings. 6 reviews.
Anonymous More than 1 year ago
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sam1973 More than 1 year ago
Not bad, some recipes not for the beginner. Expected more but there are some nice recipes. If you want an extra book for your foodie library then go ahead and buy it.
Guest More than 1 year ago
I have been baking bread for over 20 years and I have yet to have a success out of this book. They all look yummy and I have used all logic to make recipes work and it just doesn't. Good way to keep us coming into the store.