Panera Dupe Broccoli Cheddar Bread Bowls
Panera Dupe Broccoli Cheddar Bread Bowls
Ingredients
For the Bread Bowls
- 2 1/4 teaspoons active dry yeast
- 1 1/4 cups warm water, (105-115°F)
- 1 tablespoon granulated sugar
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 egg, beaten, for egg wash
For the Broccoli Cheddar Soup
- 1 head fresh broccoli, about 4 cups chopped florets
- 4 tablespoons unsalted butter
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 2 carrots, grated
- 1/4 cup all-purpose flour
- 2 cups chicken broth, or vegetable broth
- 2 cups milk, (whole milk recommended)
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
For the Bread Bowls: In a large bowl, dissolve the active dry yeast and granulated sugar in warm water. Let sit for 5-10 minutes until foamy.
⏱️ 10 min
- 2
Add 3 1/2 cups of all-purpose flour, salt, and olive oil to the yeast mixture. Mix with a wooden spoon or stand mixer with a dough hook until a shaggy dough forms.
⏱️ 5 min
- 3
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 4
Once risen, gently punch down the dough and divide it into 4 equal portions. Shape each portion into a round ball. Place the dough balls on a baking sheet lined with parchment paper, leaving space between them.
⏱️ 10 min
- 5
Cover the shaped dough balls loosely with plastic wrap or a clean kitchen towel and let them rise again for 30-45 minutes, or until visibly larger and airy.
⏱️ 45 min
- 6
Preheat oven to 375°F (190°C). Brush the risen bread bowls with the beaten egg wash for a golden crust.
⏱️ 5 min•🌡️ 375
- 7
Bake for 20-25 minutes, or until golden brown and firm. Let cool on a wire rack.
⏱️ 25 min•🌡️ 375
- 8
For the Broccoli Cheddar Soup: While the bread bowls are baking or cooling, prepare the soup. Cut the fresh broccoli into small, bite-sized florets. Dice the onion, mince the garlic, and grate the carrots.
⏱️ 15 min
- 9
In a large pot or Dutch oven, melt the unsalted butter over medium heat. Add the diced onion and sauté for 5-7 minutes until softened and translucent.
⏱️ 7 min
- 10
Add the minced garlic and cook for 1 minute until fragrant. Stir in the grated carrots and chopped broccoli florets and sauté for another 3-5 minutes.
⏱️ 5 min
- 11
Sprinkle the all-purpose flour over the vegetables and stir continuously for 1-2 minutes, creating a roux.
⏱️ 2 min
- 12
Gradually whisk in the chicken broth, then the milk, and finally the heavy cream, ensuring no lumps. Bring the soup to a gentle simmer, stirring occasionally.
⏱️ 5 min
- 13
Reduce heat to low and stir in the shredded sharp cheddar cheese until it is completely melted and incorporated, creating a creamy soup. Season with salt and black pepper to taste.
⏱️ 5 min
- 14
To serve: Once the bread bowls are cool enough to handle, use a serrated knife to carefully cut a circle around the top of each bread bowl, creating a lid. Hollow out the soft interior bread, leaving a sturdy shell. Save the removed bread pieces for dipping.
⏱️ 5 min
- 15
Ladle the hot, creamy broccoli cheddar soup into the warm, hollowed-out bread bowls. Serve immediately with the reserved bread pieces for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Panera Dupe Broccoli Cheddar Bread Bowls
Ingredients
For the Bread Bowls
- 2 1/4 teaspoons active dry yeast
- 1 1/4 cups warm water, (105-115°F)
- 1 tablespoon granulated sugar
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 egg, beaten, for egg wash
For the Broccoli Cheddar Soup
- 1 head fresh broccoli, about 4 cups chopped florets
- 4 tablespoons unsalted butter
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 2 carrots, grated
- 1/4 cup all-purpose flour
- 2 cups chicken broth, or vegetable broth
- 2 cups milk, (whole milk recommended)
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
For the Bread Bowls: In a large bowl, dissolve the active dry yeast and granulated sugar in warm water. Let sit for 5-10 minutes until foamy.
⏱️ 10 min - 2
Add 3 1/2 cups of all-purpose flour, salt, and olive oil to the yeast mixture. Mix with a wooden spoon or stand mixer with a dough hook until a shaggy dough forms.
⏱️ 5 min - 3
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min - 4
Once risen, gently punch down the dough and divide it into 4 equal portions. Shape each portion into a round ball. Place the dough balls on a baking sheet lined with parchment paper, leaving space between them.
⏱️ 10 min - 5
Cover the shaped dough balls loosely with plastic wrap or a clean kitchen towel and let them rise again for 30-45 minutes, or until visibly larger and airy.
⏱️ 45 min - 6
Preheat oven to 375°F (190°C). Brush the risen bread bowls with the beaten egg wash for a golden crust.
⏱️ 5 min•🌡️ 375 - 7
Bake for 20-25 minutes, or until golden brown and firm. Let cool on a wire rack.
⏱️ 25 min•🌡️ 375 - 8
For the Broccoli Cheddar Soup: While the bread bowls are baking or cooling, prepare the soup. Cut the fresh broccoli into small, bite-sized florets. Dice the onion, mince the garlic, and grate the carrots.
⏱️ 15 min - 9
In a large pot or Dutch oven, melt the unsalted butter over medium heat. Add the diced onion and sauté for 5-7 minutes until softened and translucent.
⏱️ 7 min - 10
Add the minced garlic and cook for 1 minute until fragrant. Stir in the grated carrots and chopped broccoli florets and sauté for another 3-5 minutes.
⏱️ 5 min - 11
Sprinkle the all-purpose flour over the vegetables and stir continuously for 1-2 minutes, creating a roux.
⏱️ 2 min - 12
Gradually whisk in the chicken broth, then the milk, and finally the heavy cream, ensuring no lumps. Bring the soup to a gentle simmer, stirring occasionally.
⏱️ 5 min - 13
Reduce heat to low and stir in the shredded sharp cheddar cheese until it is completely melted and incorporated, creating a creamy soup. Season with salt and black pepper to taste.
⏱️ 5 min - 14
To serve: Once the bread bowls are cool enough to handle, use a serrated knife to carefully cut a circle around the top of each bread bowl, creating a lid. Hollow out the soft interior bread, leaving a sturdy shell. Save the removed bread pieces for dipping.
⏱️ 5 min - 15
Ladle the hot, creamy broccoli cheddar soup into the warm, hollowed-out bread bowls. Serve immediately with the reserved bread pieces for dipping.
⏱️ 1 min