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Champagne French Bread Recipe

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This recipe for Champagne French Bread is from Hoffman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c Warm Water
1 c Warmed Champagne
1 tbsp Olive Oil
1 1/2 tsp Salt
1 tbsp Sugar
3 c Bread Flour
3 tsp Instant Yeast
Directions:
Directions:
Place all ingredients in bread machine in order listed and use the dough setting. Watch the bread as it is first mixed and add a tbsp of flour or water as needed to make the dough nice and elastic. When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. Form dough into an oval, cover with a cotton towel and let rest for 10 minutes. After resting, turn dough bottom side up and press to flatten. Fold dough into an envelope by folding the top 1/3 of the way to the bottom. Then fold the bottom a 1/3 of the way over the top. Then press dough with the palm of your hand to make an indentation down the center of the dough and fold the top completely to the bottom, sealing the seam with the palm of your hand. Place on a baking sheet, cover, and place in a warm spot to rise, approximately 30 minutes or until dough has doubled. Preheat oven to 375º, make three slits in the top of the bread dough with a sharp knife, and bake for 25-30 minutes, or until golden brown and delicious. Note: This bread is also good baked in a loaf pan.
Personal Notes:
Personal Notes:
I use the dough setting on my bread machine for this recipe, but by all means feel free to make the bread by hand. This is good for times when you have leftover champagne, but beer or even wine can be substituted for different flavor profiles.

 

 

 

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