View cart background image
0
items
Free Shipping on orders of $40 or more
Dash of Diamonds and Pinch of Pearls Sweepstakes

Pain de Champagne

Source: Cooking.com
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
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.
RECIPE INGREDIENTS
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
DIRECTIONS
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.


DO-AHEAD TIP:
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 . 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
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.