Champagne French Bread Recipe

I created this delicious Champagne French Bread for a dinner party with our friends.  Everyone loved it.  It is so good!  My thought was – if you can use beer in bread, how about champagne?  So that is exactly what I did and created this Champagne French Bread.

Check out Linda’s Bread Making Hints:  Secrets to using the bread machine, About yeast in bread making, Sourdough Starter, Quick Breads.

 

 

Champagne French Bread Recipe:
Prep Time
45 mins
Cook Time
25 mins
Total Time
1 hr 10 mins
 
Course: Bread
Cuisine: French
Keyword: Champagne French Bread Recipe
Servings: 1 large loaf
Ingredients
Champagne French Bread:
  • 1/4 cup warm water (110 degrees F.)
  • 1 cup Champagne, warmed*
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons salt
  • 1 tablespoon granulated sugar
  • 3 cups bread flour
  • 3 teaspoons instant yeast
  • Cornmeal (optional for dusting pan)
  • Poppy seeds (optional for top of loaf)
Cornstarch Glaze:
  • 1/2 cup water, cold
  • 1 teaspoon cornstarch
Instructions
Champagne French Bread Instructions:
  1. Prepare the bread according to your choice of techniques below.

  2. Bread Machine Instructions:

  3. Add all the ingredients in the bread pan of bread machine.  Process according to manufacturer's instructions for a dough setting.  Do not be afraid to open the lid and check the dough.  It should form a nice elastic ball.  If you think the dough is too moist, add additional flour (a tablespoon at a time).  The same is true if the dough is looking dry and gnarly.  Add warm water (a tablespoon at a time).

  4. If you can not judge your dough by looking, stick your finger in and feel the dough.  It should be slightly tacky to the touch.  When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly floured surface.  Knead the dough several times and form the dough into an oval; cover with plastic wrap and let rest for 10 to 15 minutes.

  5. Stand Up Mixer Instructions:

  6. In a large bowl or in the bowl of a 5-quart stand mixer, add all the ingredients.  Using a dough hook, mix all the ingredients together into a uniform dough.  It should form a nice elastic ball.  If you think the dough is too moist, add additional flour (a tablespoon at a time).  The same is true if the dough is looking dry and gnarly.  Add warm water (a tablespoon at a time).

  7. Turn the dough out onto a floured surface and knead until elastic, about 15 minutes.  In an electric mixer, it should take about 9 minutes.  Cover the bowl with plastic wrap and let rest for 10 to 15 minutes.

  8. 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 dusted with cornmeal or covered with a Silicone Baking Mats. Cover and place in a warm spot to rise, approximately 30 minutes or until dough has doubled.

  9. Preheat oven to 375&degF.  After rising, slash the bread with a very sharp knife making three 1/2-inch deep diagonal slashes.  Brush or spray the top of the bread with cold water and bake for 25 to 30 minutes or until nicely browned.  A good check is to use an instant digital thermometer to test your bread. The internal temperature should be between 200 and 210 degrees F.

  10. Makes 1 loaf.

Cornstarch Glaze Instructions:
  1. This is a typical mixture that professional bakers use to get that characteristic sheen on breads. I keep this mixture in my refrigerator to use on all the breads I bake.

  2. In a small saucepan, with a small whisk, stir together water and cornstarch.  Heat mixture to a gentle boil.  Stir, reduce heat, until mixture thickens and is translucent.  Cool.  

  3. Brush on loaf about 10 minutes before baking is finished; top with poppy seeds (optional).

Recipe Notes

* If desired, you could substitue spartkling white wine.

 

Thermapen Internal Temperature Cooking ChartI get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world.  I only endorse a few products, on my web site, that I like and use regularly.

You can learn more or buy yours at: Super-Fast Thermapen Thermometer.

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