Panera Bread Bowl Recipe
Oh how I love me a warm bread bowl filled with my favorite, creamy soup!A good dough is the foundation of the Panera Bread recipe, and high-protein bread flour is the way to go for the right chew.The key to a crisp outer shell is baking with steam—just toss some ice cubes in the oven to create that effect.Cutting the top right makes a difference too—go at an angle so the lid acts as a perfect dipper for the soup inside.Hollowing it out can be tricky, but a gentle hand keeps the walls thick enough to hold up to hot liquids.
Ingredients
- 2 tbsp Instant Yeast
- 3 cups Warm Water 110–115°F
- 2 tbsp Sugar
- 2 tsp Salt
- 6 ½ to 7 ½ cups Bread Flour
Instructions
- Start by mixing the yeast, warm water, and sugar in a large mixing bowl.
- Allow the mixture to sit for about 5 minutes until it's frothy.
- Add salt and gradually stir in the bread flour until a dough forms.
- Knead the dough on a floured surface for about 6-8 minutes until it's smooth and elastic.
- Place the dough in a greased bowl and turn it once to grease the top.
- Cover it with a kitchen towel and let it rise in a warm place for 30 minutes until doubled in size.
- Preheat your oven to 400°F.
- Punch down the dough, then divide it into evenly sized balls to form individual bread bowls.
- Transfer the dough balls to a baking sheet and bake for about 15-20 minutes until they are golden and crusty.
- Once cooled slightly, cut the tops off and hollow out the center.
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