Are you craving for some freshly baked bread and pastries? Look no further than Panera Bread Winchester VA! This bakery-cafe chain offers a wide range of delectable treats that will satisfy your taste buds. From artisan bread to signature sandwiches, soups, and salads, Panera Bread has something for everyone.
In this article, we’ll share with you two mouth-watering recipes inspired by Panera Bread Winchester VA. These recipes are easy to make and are perfect for breakfast, lunch, or dinner. So, let’s get started!
Recipe 1: Panera Bread’s Broccoli Cheddar Soup
- 1/4 cup unsalted butter
- 1/2 onion, chopped
- 1/4 cup all-purpose flour
- 2 cups milk
- 2 cups chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 2 cups chopped broccoli florets
- Melt the butter in a large pot over medium heat.
- Add the chopped onion and cook until softened.
- Add the flour and stir until smooth.
- Gradually add the milk and chicken broth, stirring constantly.
- Add the salt and black pepper and bring to a boil.
- Reduce heat and let simmer for 10 minutes.
- Add the shredded cheddar cheese and stir until melted.
- Add the chopped broccoli florets and continue cooking for another 10 minutes or until tender.
- Remove from heat and let cool for a few minutes.
- Using an immersion blender, puree the soup until smooth and creamy.
- Serve hot with your favorite bread or crackers.
- Calories: 370
- Total fat: 28g
- Saturated fat: 17g
- Cholesterol: 85mg
- Sodium: 910mg
- Total carbohydrates: 15g
- Dietary fiber: 2g
- Sugars: 6g
- Protein: 16g
- Large pot
- Immersion blender
This soup is perfect for a cozy night in or as an appetizer for a dinner party. Serve it with a side salad or your favorite bread for a complete meal.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Add cooked chicken or ham for a heartier soup.
- Use different types of cheese such as Gouda or Swiss for a different flavor.
- Use gluten-free flour for a gluten-free version.
- Use almond milk or soy milk for a dairy-free version.
- Use frozen broccoli florets if fresh is not available.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove.
- For a smoother soup, puree the broccoli florets before adding them to the pot.
- Stir the soup constantly while cooking to prevent lumps from forming.
- Adjust the seasoning according to your taste.
Frequently Asked Questions:
Q: Can I freeze this soup?
A: Yes, you can freeze this soup for up to 3 months. Thaw in the refrigerator overnight before reheating.
Q: Can I use other vegetables instead of broccoli?
A: Yes, you can use cauliflower, carrots, or asparagus instead of broccoli.
Recipe 2: Panera Bread’s Cinnamon Crunch Bagel
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 teaspoons instant yeast
- 3/4 cup warm water
- 1 egg, beaten
- 1/2 cup cinnamon sugar (1/2 cup sugar + 1 tablespoon cinnamon)
- 1/2 cup crushed cornflakes
- In a large bowl, mix together the flour, sugar, salt, and instant yeast.
- Add the warm water and beaten egg and mix until a dough forms.
- Knead the dough on a floured surface for 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour or until doubled in size.
- Punch down the dough and divide into 8 equal pieces.
- Shape each piece into a ball and then flatten into a disk.
- In a small bowl, mix together the cinnamon sugar and crushed cornflakes.
- Dip each bagel into the cinnamon sugar mixture, pressing lightly to coat.
- Place the bagels on a baking sheet lined with parchment paper.
- Cover the bagels with a towel and let rise for another 30 minutes.
- Preheat the oven to 375°F.
- Bake the bagels for 20-25 minutes or until golden brown.
- Remove from the oven and let cool on a wire rack.
- Serve warm or toasted with cream cheese or butter.
- Calories: 250
- Total fat: 1g
- Saturated fat: 0g
- Cholesterol: 25mg
- Sodium: 500mg
- Total carbohydrates: 53g
- Dietary fiber: 2g
- Sugars: 15g
- Protein: 6g
1 hour and 45 minutes
- Large bowl
- Baking sheet
These bagels are perfect for breakfast or as a snack. Serve them warm or toasted with cream cheese or butter.
- Add raisins or dried cranberries to the dough for a fruity twist.
- Replace the cinnamon sugar mixture with sesame seeds or poppy seeds for a different flavor.
- Make mini bagels for a bite-sized treat.
- Use bread flour instead of all-purpose flour for a chewier texture.
- Use honey instead of sugar for a sweeter taste.
- Use crushed graham crackers instead of cornflakes for a different crunch.
Store leftovers in an airtight container at room temperature for up to 2 days. To freeze, wrap each bagel in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw at room temperature before reheating.
- Make sure the water is warm but not too hot, as it can kill the yeast.
- Make sure the bagels are evenly coated with the cinnamon sugar mixture.
- Don’t overwork the dough, as it can make the bagels tough.
Frequently Asked Questions:
Q: Can I make these bagels ahead of time?
A: Yes, you can make the dough ahead of time and refrigerate it overnight. Let the dough come to room temperature before shaping and baking.