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Pain de Champagne

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Active Time:  20 Minutes
Total Time:  14 Hours 40 Minutes
  Makes 1 loaf
The subtle essence of Champagne that emanates from this extraordinary loaf will make you happy that you had a little bubbly left over (or happy to open a bottle just to make this). It takes white bread to a whole new level.
For the Sponge:
1 cup brut champagne
2 teaspoons dry yeast (not quick rising)
1 cup unbleached all-purpose flour
For the Bread:
1 teaspoon dry yeast (not quick rising)
1 teaspoon salt
1/4 cup Lora Brody's Dough Relaxer or 1/4 cup dry nonfat milk
2 cups unbleached all-purpose flour
3 tablespoons unsalted butter, room temperature
1 extra-large egg
Pour champagne into bread machine. Add yeast and flour. Program machine for dough cycle and press start. Allow machine to knead dough 5 minutes, then stop machine. Keep dough in bread machine with lid closed 12 hours.

Sponge can be made up to 3 weeks ahead. Store sponge in tightly sealed jar with enough room in jar for sponge to expand as it grows, and refrigerate.

Add all ingredients to Champagne sponge in bread machine. Program machine for dough cycle, first knead and first rise, then press start.

Preheat oven to 400 degrees F.

Lightly oil two 6-cup or one 8-cup loaf pan. Gently punch dough down. Transfer dough to prepared loaf pan. Cover and let rise until dough is almost double in size, about 35 minutes. Bake until instant-read thermometer inserted into center of bread register registers 200 degrees F, about 40 minutes. Transfer bread to rack and cool before slicing.

Recipe created exclusively for by Lora Brody.

Serving size = 1/8 loaf

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 1 loaf
Calories: 244
Fat. Total: 6g
Fiber: 2g
Carbohydrates, Total: 37g
Sodium: 304mg
% Cal. from Fat: 22%
Cholesterol: 42mg
Protein: 6g
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