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Three Cheese Bread




Source of Recipe


Panera Bread


Recipe Introduction


From THE PANERA BREAD COOKBOOK: Breadmaking Essentials and Recipes from America's Favorite Bakery-Cafe by the Panera Bread Team. Recipes by Ward Bradshaw and Joel Cammett. © 2004 by Panera Bread. Photographs by Jay Baker, Bill Bettencourt, and Steve Pelosi. Published by Clarkson Potter/Publishers, a division of Random House, Inc.


List of Ingredients




For the starter:
- 1 cup (8.375 ounces) warm water (95-105 degrees Fahrenheit)
- 2 teaspoons (0.25 ounces) fresh yeast
- 1 cup (4.875 ounces) all-purpose flour

For the dough:
- 3/4 cup (5.75 ounces) warm water (95-105 degrees Fahrenheit)
- 3 tablespoons (2 ounces) honey
- 4 teaspoons (0.5 ounces) fresh yeast
- 1/4 cup plus one teaspoon (2 ounces) vegetable shortening
- 4 3/4 cups (23 ounces) all-purpose flour
- 1 tablespoon (0.5 ounces) salt
- 1/2 cup (2 ounces) 1/2-inch cubes Romano cheese
- 1/2 cup (2 ounces) 1/2-inch cubes Parmesan cheese
- 1/2 cup (2 ounces) 1/2-inch cubes Asiago cheese
- Starter (recipe follows)

Recipe



To create the starter, combine the water and yeast in a medium mixing bowl. Stir to dissolve the yeast fully. Add the flour to the bowl and stir until the ingredients are fully incorporated. Cover with a cloth and ferment the starter at room temperature for 30 minutes.



For the dough, combine the water, honey and yeast in the bowl of a stand mixer. Stir to dissolve the yeast fully. Add the shortening, flour, salt, cheeses and fermented starter. Mix on low speed until the dough is fully developed. Remove the dough from the mixing bowl.



Divide the dough into 2 pieces weighing about 22 ounces each. Set aside any remaining dough and freeze for future use. Roll each piece of dough into a smooth ball. Place the dough on the counter or in a proofing basket and cover with a warm, damp cloth to rest at room temperature for 30 minutes. Preheat the oven to 400ºF.



Form the dough into loaves, cover with a warm, damp cloth and proof at room temperature for 30 minutes.



Score the loaves with a sharp knife, spray with water and bake for 30 minutes, or until the crusts are a deep golden brown and the middle of the loaves is 190-200ºF.



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.