Panera Bread: Country White Bread

Makes 2 Loaves

Prep Time: 20 Minutes

Inactive Time: 1 hour 30 minutes

Bake Time: 30 to 40 Minutes

Ingredients:

Starter:

1 cup warm water (95-105 degrees F)

2 teaspoons fresh yeast

1 cup all-purpose flour

Dough:

3/4 cup warm water (95-105 degrees F)

3 tablespoons honey

4 teaspoons fresh yeast

1/4 cup + 1 teaspoon vegetable shortening

4 3/4 cups all-purpose flour

1 tablespoon salt

Starter

Directions:

1.) 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.

2.) 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, and fermented starter. Mix on low speed until the dough is fully develop. Remove the dough from the mixing bowl.

3.) Divide the dough into 2 pieces, roughly 22 ounces each. 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 F.

4.) Form the dough into loaves, cover with a warm, damp cloth, and proof at room temperature for 30 minutes.

5.) Score the loaves with a sharp knife, spray with water, and bake for 30 to 40 minutes, or until the crusts are a deep golden brown and the middle of the loves is 190-200 degrees F.

6.) 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 bred from the pans before cooling.