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Title: Pain De Champagne (For the Dak/welbuilt) Abm
Categories: Breadmaker
Yield: 1 Loaf
| 1 | Sponge | |
| 2 | ts | Yeast |
| 1 | c | Unbleached Flour |
| 1 | c | Brut Champagne |
| 1 | Bread | |
| 1 1/2 | ts | Yeast |
| 2 1/4 | c | Unbleached White Flour |
| 4 | tb | NonFat Dry Milk |
| 1 | ts | Salt |
| 2 | tb | Butter |
| 1 | Egg |
The Sponge: Pour the champagne into a medium-sized glass or plastic mixing bowl. Sprinkle on the yeast to dissolve. Add the flour and mix well. Cover with plastic wrap and set in a warm place for at least 12 hours.
To Complete the Bread: Place all the ingrredients in the machine, program for White Bread, and press Start.
Bring all ingredients to room temperature and pour into bakery, in order. Set "baking control" at 10 o'clock. Select "white bread" and push Start.
In hot & humid weather, use 1/8 c less water.
Tested in DAK R2D2. Sylvia's comments:
Source: Bread Machine Baking PERFECT EVERY TIME by Brody/Apter Serving
Posted on GEnie's Food & Wine RT May 21, 1993 by KUBY [Darla]
MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005
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