loaf de champagne bread

Ingredients

1 cup dry champagne

1 teaspoon sugar

2 tablespoons butter (melted)

3 cups strong white flour

1 tablespoon skimmed milk powder

2 teaspoons dry yeast

1 teaspoon salt

Method

A dry "brute" Champagne is recommended, if you use a sweet one, it may kill off the yeast. The nice thing about this recipe is that you have plenty of Champagne left over to enjoy with the bread.

Place the ingredients into the baking tin starting with the liquid first. All ingredients should be at room temperature. Place the salt and sugar around the outside of the rest of the mixture. Add the yeast as the last ingredient in a small hollow in the flour.

Refer to your bread machine's user manual for further instructions.