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2 tablespoons instant or active dry yeast. 3 cups warm water (110° to 115°F) 2 tablespoons sugar. 2 teaspoons salt. 6-1/2 to 7-1/2 cups bread flour
2-1/4 cups (530ml) water, between 105-115°F. 3-1/4 teaspoons (10g) instant or active dry yeast. 6 cups (720g) bread flour, plus more for dusting
Known for its freshly baked artisan bread, sandwiches, soups, and salads, the Panera menu is a treasure trove of options for breakfast, lunch, and dinner. Since it first launched in 1987 as St ...
In 1999, in addition to the 20 St. Louis Bread Company stores, Shaich's Panera Bread had more than 150 cafes. [24] [27] By 2000, Panera Bread, under Shaich's leadership, had 227 stores open across 27 states and $202 million in sales. Its stock went from $6 per share in 1999 to $19 per share in 2000 about a year later. [27]
Published first in 1972, it was updated again in 1987, in 2003, and in 2006. The 1987 edition became one of the first books to also incorporate multiple recipe instructions for not only manual bread-making, but modern appliances like mixers with dough hooks, and food processors, both gaining space in American kitchens in that year.
In a large Dutch oven, heat 1 tablespoon oil over medium-high heat. Add half of the chicken; cook until browned, about 5 minutes. Transfer to a plate and set aside.
Ron Shaich, then CEO of Panera Bread, purchased over 50% ownership of Tatte in 2016. [12] After Shaich parted ways with Panera, he bought Panera's stake in Tatte and continues to be a lead investor. [13] [14] Despite Shaich's majority stake, Tatte continues to operate as an independent company. [15]
Nutrition: (Per Sandwich): Calories: 380 Fat: 16 g (Saturated Fat: 7 g) Sodium: 610 mg Carbs: 40 g (Fiber: 2 g, Sugar: 1 g) Protein: 20 g. With scrambled egg, aged white cheddar, salt, and pepper ...