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panera bread bowl recipe

Panera Bread Bowl Recipe

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Prep Time 20 minutes
Cook Time 26 minutes
Total Time 46 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 tsp active dry yeast
  • 2 tsp granulated sugar
  • 2 cups warm water (110°F / 43°C)
  • 5 ½ cups bread flour, plus more for dusting
  • 2 tsp fine salt
  • 2 tbsp olive oil
  • 1 large egg
  • 1 tbsp water

Method
 

  1. Combine the yeast, sugar, and warm water in a large bowl and let sit for 8 to 10 minutes until foamy.
  2. Add the olive oil, salt, and bread flour 1 cup at a time, then knead by hand for 8 to 10 minutes or by stand mixer for 6 to 7 minutes until smooth and springy.
  3. Oil the dough ball, cover, and let rise in a warm spot for 1 hour until doubled.
  4. Punch down the dough, divide into 4 equal pieces, shape into tight rounds, place on parchment-lined baking sheets, and let rise for 30 minutes. Preheat oven to 400°F (200°C).
  5. Whisk the egg and water together and brush over the rolls, then bake at 400°F (200°C) for 22 to 26 minutes until deep amber and hollow-sounding when tapped. Cool on a wire rack for at least 20 minutes.
  6. Cut a circle off the top of each roll, hollow out the interior leaving a ½-inch wall, ladle in hot soup, and serve immediately with the bread lid on the side.

Notes

This dough benefits from a warm spot during both rises. If your kitchen runs cool, the inside of a cold oven with just the light on works well. The active dry yeast proofing step is worth doing even if you're in a hurry since it confirms the yeast is alive before you build the whole dough around it. Baked, unfilled bowls can be made a day ahead and refreshed in the oven before serving.