Panera Bread (called St. Louis Bread Company in the St. Louis metropolitan area) is a chain of bakery–cafĂ© quick casual restaurants in the United States and Canada that sells breads, sandwiches, soups, salads, and other bakery items. This site will provide copycat recipes and recipes using products sold at the Panera Bread restaurants. Panera Bread Co. has 1,736 bakery cafes in 45 states and Canada under the Panera Bread, Saint Louis Bread Co. and Paradise Bakery & Cafe brands.

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Pink Ribbon Bagel

Panera Bread is bringing back its Pink Ribbon Bagel for the month of October. A portion of the proceeds from the purchase of each bagel, which are twisted into a ribbon shape, will be donated to breast cancer related causes.

On Oct. 1, 2014 participating Panera Bread bakery cafes will donate 100 percent of the net sales of Pink Ribbon Bagels to breast cancer related causes.


Autumn Squash Soup



AUTUMN SQUASH SOUP
Panera Bread Copycat Recipe


1 large butternut squash, peeled, seeded and chopped (or 20 oz package precut)
1 tablespoon canola oil
salt and pepper to taste
1 15 oz can pumpkin
1 cup vegetable broth
1 cup apple cider
1 cup half and half
1 1/2 tablespoon honey
1/4 teaspoon curry
1/2 teaspoon cinnamon
1 1/2 teaspoons salt
1/4 teaspoon black pepper

Heat oven to 450. Toss chopped butternut squash with canola oil and salt and pepper. Roast for 25 minutes. Let cool 5 minutes. Using a potato ricer, press squash through ricer. (Or puree in blender if you don’t have a ricer)

In a large food processor, blend pureed squash and pumpkin, pouring vegetable broth, apple cider and half and half through the top while blending. Pour into sauce pan and heat over medium to a gentle boil. Add honey and spices. Simmer on low for 10 minutes and serve with roasted pumpkin seeds.

Baked Potato Soup



BAKED POTATO SOUP
Panera  Bread Copycat Recipe

5 russet potatoes
7 cups chicken broth
1 teaspoon thyme
1 teaspoon basil
9 strips thick cut smoked bacon, cooked until crisp
2 cups whole milk
1 tablespoon freeze dried chives
4 tablespoons cornstarch
6 tablespoons whole milk
salt and pepper, to taste
cheddar cheese, for garnish
green onions, for garnish

In a large pot, simmer the potatoes in the chicken broth with the thyme and basil until tender, but not falling apart. Add the crumbled bacon, whole milk, and chives. Season with salt and pepper, to taste.
Bring to a simmer. Mix the cornstarch with the 6 tablespoons of whole milk. Add the cornstarch mixture and stir until thickened. Simmer again. Serve each bowl topped with cheddar cheese and green onions.


Chicken Caprese Panini



CHICKEN CAPRESE PANINI
Panera Bread Copycat Recipe

Serves 2

1 precooked chicken breast or chicken breasts slices
all purpose pesto
2 ciabatta rolls, cut in half
2 slivers of red onion
1/2 cup bottled roasted red pepper
4 ounces fresh mozzarella cheese
cooking spray

Slather both sides of ciabatta rolls with pesto, lots of pesto. Top with chicken through mozzarella cheese. Heat panini press and coat with cooking spray. Place sandwiches inside. When sandwich is heated though and the cheese is melted, remove and serve immediately.

Mediterranean Shrimp Couscous Salad



MEDITERRANEAN SHRIMP COUSCOUS SALAD


Baby spinach and romaine lettuce tossed with our Meyer lemon balsamic vinaigrette and signature couscous blend, then topped with shrimp, feta, kalamata olives and roasted tomatoes.

Butternut Squash Soup



BUTTERNUT SQUASH SOUP
Panera Bread Recipe

2 tablespoons unsalted butter
1 small onion
1 tablespoon fresh rosemary (1 teaspoon dried)
1 small butternut squash, chopped
6 1/3 cups chicken stock
1 1/4 cups heavy cream
1 teaspoon salt
1/2 teaspoon white pepper
1/2 cup chopped walnuts
hot pepper sauce

Melt butter over medium heat in a large saucepan. Add the onion and rosemary and cook until soft for about 5 minutes.

Add the chopped squash, chicken stock, heavy cream, salt, white pepper and hot sauce.  Reduce the heat and cover. Simmer for about 2 hours or until the squash is tender.

To Serve: Use a blend to puree the hot soup. Toast the walnuts to use for a garnish. serve in a bread bowl.

Pineapple Peach Smoothie


PINEAPPLE PEACH SMOOTHIE
Panera Bread Recipe

Serves 4

2 cups chopped fresh or frozen pineapple
2 cups peeled, pitted, and chopped fresh or frozen peaches
2 cups plain Greek yogurt
1/4 cup milk or light coconut milk
1/4 cup honey or agave nectar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 teaspoons grated fresh ginger or 1/4 teaspoon ginger powder
pinch of salt

Combine everything in a blender and puree until smooth. Divide the smoothie among four glasses.

Summer Berry Smoothie


SUMMER BERRY SMOOTHIE
Panera Bread Recipe

Serves 4

4 cups fresh or frozen strawberries (hulled if fresh), blueberries, and/or raspberries
2 cups plain Greek yogurt
1/2 cup milk
1/4 cup honey or agave nectar
1 teaspoon vanilla extract
pinch of salt

Combine everything in a blender and puree until smooth. Divide among four glasses.


Kalamata Olive Bread



KALAMATA OLIVE BREAD
Panera Bread Copycat Recipe

Makes 2 Loaves

Starter
1 cup warm water (95-105 degrees F)
2 teaspoons fresh yeast
1 cup all purpose flour

Dough
2/3 cup warm water (95-105 degrees F)
3 tablespoons honey
4 teaspoons fresh yeast
1/4 cup vegetable shortening, plus
1 teaspoon vegetable shortening
4 3/4 cups all purpose flour
1 tablespoon salt
1 3/4 cups kalamata olives, pitted

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, starter and olives. 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 400 degrees.

Form the dough into loaves and place them on the counter or in a proofing basket. Cover the loaves 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 to 40 minutes, until the crusts are a deep golden brown and the middle of the loaves is 190-200 degrees.

Remove the bread from the oven and place it on the cooling rack for 30 minutes. If the bread was baked in loaf pans, remove the bread from the pans before cooling.


Five Onion Soup



FIVE ONION SOUP
Panera Bread Copycat Soup

Serves 6-8

3 large yellow onions, halved and sliced
3 red onions, halved and sliced
6 shallots, halved and sliced
3 leeks, halved lengthwise and sliced crosswise (white parts only)
3 cups scallions, sliced (greens reserved for croutons)
1 large garlic clove, minced
salt & freshly ground black pepper, to taste
1/4 cup extra virgin olive oil
1 (750 ml) bottle red wine
1 bunch fresh thyme, cut into 4 inch lengths (12 sprigs)
6 quarts beef stock
1 baguette, sliced into 1/2 inch coins
1 cup gruyere cheese, grated

In a 12-quart stockpot, saute the onions, shallots, leeks, scallion whites, garlic and a heavy pinch of salt in 2 tablespoons oil until the onions begin to caramelize. Deglaze with red wine. Add the thyme and stock to the pot. Bring the soup to a boil, reduce heat to low, and simmer for at least 1 hour. Adjust the seasoning with salt and pepper.

While the soup is simmering, preheat the oven to broil. Toss the bread coins with the remaining 2 tablespoons oil and place flat on a sheet pan. Toss the scallion greens with the Gruyere, and top each coin with the mixture. Bake on a rack in the middle of the oven for 3 minutes and then transfer to the broiler to lightly brown the tops. The cheese should be bubbly. Ladle the soup into bowls and top with croutons.