Panera Kalamata Olive Bread Recipes

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Panera Kalamata Olive Bread image

Eat this flavorful bread while it's fresh from the oven and imagine you're sitting under the warm Grecian sun. **This is a Panera Bread recipe.**

Recipe From food.com

Provided by Celeste

Categories     Breads

Time 2h

Yield 2 loaves, 16 serving(s)

Number Of Ingredients 11



Kalamata Olive Bread With Oregano image

My loaf pan is 9X5 and the recipe asks for 8x4, so instead I baked this in two mini-loaf pans. This is very moist and flavorful bread! From Cooking Light - January 2009.

Recipe From food.com

Provided by Vino Girl

Categories     Quick Breads

Time 1h8m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 11

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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. …

5/5 (2)
Total Time 2 hrs 35 mins
Category Yeast Breads
Calories 101 per serving

  • 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° F.
  • 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.
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