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

  • Country white bread (page 48)

    from The Panera Bread Cookbook: Breadmaking Essentials and Recipes from America's Favorite Bakery-Cafe The Panera Bread Cookbook by Ward Bradshaw and Joel Cammett

    • Categories: Bread & rolls, savory
    • Ingredients: fresh yeast; all-purpose flour; honey
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  • ISBN 10 0307489353
  • ISBN 13 9780307489357
  • Published Jan 12 2011
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Clarkson Potter
  • Imprint Clarkson N Potter Publishers

Publishers Text

The Panera Bread Cookbook is an invaluable resource for baking enthusiasts interested in crafting and using artisan breads at home. It includes a foreword on the cultural importance of bread by revered baker and James Beard Award-winning author Peter Reinhart and features recipes from chefs Warner Bradshaw and Joel Cammett of Atlanta's celebrated destination restaurant, Teaspace.


Even if you've never baked bread, the information in sections such as Bread Baking 101 and A Foundation of Formulas will have you consistently turning out aromatic, perfectly textured, great-tasting breads in no time. Then you'll be ready to dive in and start trying the book's irresistible bread-based recipes for every occasion, including appetizers like Artichoke Crostini, savory sandwiches like Baked Ham with Gruyere and Honey Dijon Mayonnaise on Sourdough, and desserts like Zinfandel-Poached Pears with Raisin Pecan Streusel.