- Special Pricing
Pain de Champagne
- Active Time 20m
- Total Time 14h 40m
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
FOR THE SPONGE:
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.
FOR THE DOUGH:
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 Cooking.com by Lora Brody.
Serving size = 1/8 loaf
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
244 calories; 6g total fat; 42mg cholesterol; 304mg sodium; 37g carbohydrates; 2g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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