Panera Bread Anderson Indiana: Delicious Recipes To Try

Panera Bread Anderson Indiana: Delicious Recipes To Try

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If you’re looking for a cozy bakery with the best bread and pastries in town, look no further than Panera Bread Anderson Indiana. This popular chain has been serving up fresh, delicious baked goods for years, and it’s easy to see why they’ve become such a beloved institution. In this article, we’ll be sharing two of our favorite recipes inspired by Panera Bread Anderson Indiana. So, roll up your sleeves and let’s get baking!

Recipe 1: Panera Bread Anderson Indiana-Style Cinnamon Crunch Bagels

Ingredients:

  • 2 cups all-purpose flour
  • 1 tablespoon active dry yeast
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup warm water
  • 1/4 cup cinnamon sugar
  • 1/4 cup crushed cornflakes

Instructions:

  1. In a large mixing bowl, combine the flour, yeast, sugar, and salt. Mix well.
  2. Add the warm water and mix until a dough forms.
  3. Knead the dough for 5-7 minutes, until smooth and elastic.
  4. Divide the dough into 8 equal pieces and shape into balls.
  5. Using your thumb, make a hole in the center of each ball and stretch the dough to form a bagel shape.
  6. Mix the cinnamon sugar and crushed cornflakes together in a small bowl.
  7. Dip each bagel in the cinnamon crunch mixture, making sure to coat both sides.
  8. Bake the bagels at 400°F for 20-25 minutes, until golden brown and crispy on the outside.
  9. Cool the bagels on a wire rack before serving.
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Nutritional Information:

Calories per serving: 210

Total fat: 0.5g

Saturated fat: 0g

Cholesterol: 0mg

Sodium: 470mg

Total carbohydrates: 45g

Dietary fiber: 2g

Sugars: 6g

Protein: 6g

Cooking Time:

20-25 minutes

Equipment:

  • Large mixing bowl
  • Baking sheet
  • Wire rack

Serving Suggestions:

These cinnamon crunch bagels are delicious on their own or toasted with a bit of butter or cream cheese. They also make a great base for breakfast sandwiches or French toast.

Variations:

If you’re feeling adventurous, try adding raisins or chopped nuts to the cinnamon crunch mixture for added texture and flavor.

Substitutions:

If you’re looking to make these bagels a bit healthier, you can substitute whole wheat flour for all or part of the all-purpose flour. You can also use a sugar substitute like Stevia in place of granulated sugar.

Storage:

These bagels will keep for 2-3 days at room temperature in an airtight container. You can also freeze them for later use.

Tips:

Make sure to let the bagels cool completely on a wire rack before storing them. This will help prevent them from getting soggy.

Notes:

If you’re short on time, you can skip the step of dipping the bagels in the cinnamon crunch mixture. They’ll still be delicious!

Frequently Asked Questions:

Can I use a different type of cereal for the cinnamon crunch mixture?

Yes, you can use any type of cereal you like. Just make sure to crush it into small pieces before mixing it with the cinnamon sugar.

Recipe 2: Panera Bread Anderson Indiana-Style Broccoli Cheddar Soup

Ingredients:

  • 4 tablespoons unsalted butter
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 2 cups milk
  • 4 cups broccoli florets
  • 2 cups shredded cheddar cheese
  • Salt and pepper to taste
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Instructions:

  1. In a large pot, melt the butter over medium heat.
  2. Add the chopped onion and garlic and cook for 3-4 minutes, until soft and translucent.
  3. Add the flour and stir to combine. Cook for 1-2 minutes, stirring constantly.
  4. Add the chicken broth and milk and whisk until smooth.
  5. Add the broccoli florets and bring the mixture to a boil.
  6. Reduce the heat to low and simmer for 15-20 minutes, until the broccoli is tender.
  7. Blend the soup using an immersion blender or transfer to a blender and blend until smooth.
  8. Return the soup to the pot and add the shredded cheddar cheese. Stir until melted and combined.
  9. Season with salt and pepper to taste.

Nutritional Information:

Calories per serving: 330

Total fat: 23g

Saturated fat: 14g

Cholesterol: 70mg

Sodium: 710mg

Total carbohydrates: 16g

Dietary fiber: 3g

Sugars: 6g

Protein: 17g

Cooking Time:

40 minutes

Equipment:

  • Large pot
  • Immersion blender or blender

Serving Suggestions:

This broccoli cheddar soup is hearty and filling on its own, but it’s also delicious served with a slice of crusty bread or a side salad.

Variations:

You can add other vegetables to the soup, like carrots or cauliflower, or use a different type of cheese, like Gouda or Swiss.

Substitutions:

If you’re looking to make this soup vegetarian, you can use vegetable broth instead of chicken broth and omit the bacon garnish.

Storage:

This soup will keep for 3-4 days in the refrigerator in an airtight container. You can also freeze it for later use.

Tips:

If you like your soup a bit thicker, you can add more flour to the mixture when you’re making the roux.

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Notes:

This soup is best served hot, so make sure to reheat it before serving if you’ve stored it in the refrigerator or freezer.

Frequently Asked Questions:

Can I use frozen broccoli instead of fresh?

Yes, you can use frozen broccoli if you don’t have fresh. Just make sure to thaw it and drain any excess liquid before adding it to the soup.

Personal Thoughts

We hope you enjoy these Panera Bread Anderson Indiana-inspired recipes as much as we do! Whether you’re in the mood for a sweet and crunchy bagel or a warm and comforting bowl of soup, these recipes have got you covered. The cinnamon crunch bagels are perfect for breakfast or brunch, while the broccoli cheddar soup makes a great lunch or dinner option. So, get cooking and savor the flavors of Panera Bread Anderson Indiana in the comfort of your own home.

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