Ingredients Jump to Instructions ↓

  1. 1 cup brut champagne

  2. 2 teaspoons dry yeast (not quick rising)

  3. 1 cup unbleached all-purpose flour For the Bread:

  4. 1 teaspoon dry yeast (not quick rising)

  5. 1 teaspoon salt

  6. 1/4 cup Lora Brody's Dough Relaxer or 1/4 cup dry nonfat milk

  7. 2 cups unbleached all-purpose flour

  8. 3 tablespoons unsalted butter, room temperature

  9. 1 extra-large egg

Instructions Jump to Ingredients ↑

  1. 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 by Lora Brody. Serving size = 1/8 loaf


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