Panera Three Cheese Bread

Is there anything quite like the smell of freshly baking bread?  Just a hint of the warm, inviting scent is enough for me to know that carbs will always be a part of my life.  This bread is one of my favorites not just because it is just the perfect soft squishy bread, but also because it's one of my mom's staples.  In the 5 days I was in Denver for Christmas, she made this recipe 3 times.  No complaints here.

Yes the recipe calls for 1 1/2 cups of cubed cheese--that's what makes it so perfect.  Mom has substituted other cheeses such as cheddar, gouda and jack, but my favorite version is still the one with the salty Italian cheeses in the original recipe.  Seriously, I LOVE this bread. And I love it more when Mom makes it.  But when a craving comes along and Mom is not around, it's a super easy bread to make.  Everything can be thrown into the KitchenAid and then it's just shaping and baking so there's really no excuse to be without it.

Love this bread.  Period.  The end. 

Three Cheese Bread

from Panera Bread

STARTER

1 cup (8.375 ounces) warm water (95-105° F)
2 teaspoons (0.25 ounces) fresh yeast
1 cup (4.875 ounces) all-purpose flour

DOUGH

3/4 cup (5.75 ounces) warm water (95-105° F)
3 tablespoons (2 ounces) honey
4 teaspoons (0.5 ounces) fresh yeast
1/4 cup plus one teaspoon (2 ounces) vegetable shortening
4 3/4 cups (23 ounces) all-purpose flour
1 tablespoon (0.5 ounces) salt
1/2 cup (2 ounces) 1/2-inch cubes Romano cheese
1/2 cup (2 ounces) 1/2-inch cubes Parmesan cheese
1/2 cup (2 ounces) 1/2-inch cubes Asiago cheese
starter (recipe follows)

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, cheeses and fermented starter. 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, cover 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 minutes, or until the crusts are a deep golden brown and the middle of the loaves is 190-200° F.

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