Champagne Bread – #TwelveLoaves

by Kate on December 31, 2012

Post image for Champagne Bread – #TwelveLoaves

It’s time to ring in the new year and what better way to do that than to pop some bubbly! Champagne that is. I adore champagne. I love any occasion grand enough to cause cold frosted bottles of champagne to emerge from the selves of a cool refrigerator. With the new year upon us I’m sure there will be plenty of corks popping all over the world as we ring in the new year tonight. Are you a resolution maker? In years past, I was always the worst about resolutions. Maybe most people are. I would make a simple promise to myself, a goal and then a mere few weeks into the new year that resolution would be forgotten.

Two years ago is the only time I can ever remember setting a goal for myself and actually doing it. I managed to keep that resolution for the entire year. Last year, I can’t even tell you what I resolved to do. Mike can’t remember it either. So this year I find myself thinking, “why bother?” On the other hand, I also find myself reflecting on my one successful resolution and that leads me to resolve to make a resolution!

Champagne Bread 3

This year I resolve to stay on track with my fitness goals and accomplish finishing Tough Mudder. I also have some culinary resolutions. I want to conquer making Sfogliatelle. I’ve had that on my to-do list for two years now and this is the year! There are a few others on my list that will likely show up in First on the First throughout the year, but that’s the big one! Also, now that I’ve come to find so much enjoyment in baking bread, I’d like to do it even more often. I’d like to learn more techniques, think of more creative variations and continue to get better at it.

For this month’s Twelve Loaves, the challenge was to incorporate some kind of booze into your loaf of bread. Our hostesses inspired us with their boozy beauties. Lora made a lovely Christmas Stollen and Barb made Gingerbread Kahlua Date Nut Bread . While Jamie made a Glazed Orange Cointreau Quick Bread that I definitely bookmarked to make.

Champagne Bread 4

As I pondered what I would create, my mind turned to quick breads or alcohol soaked fruits but then I had the thought of actually using alcohol in the dough itself, much like a beer bread. Instead I decided to try champagne in my loaf and that idea worked out very well. The champagne in this bread lends a slight sweetness to the finished loaf. As you eat it you’ll taste that hint and wonder what it is. Once you know there’s champagne in the dough, then you’ll be able to place the flavor but until then it will have you pleasantly wondering. This loaf of bread was perfect for breakfast with a bit of jam. I wish you all a very happy new year and hope it brings you joy and only the best! Are you making a resolution this year? I’d love to hear what it is!



One Year Ago: Dark Chocolate Espresso Chip Brownies

Champagne Bread

2 hours, 45 minutes

Yield: 1 loaf

Champagne Bread

A slightly sweet loaf of bread perfect for breakfast or with a nice afternoon cup of teas.


  • 1 package instant yeast (Rapid Rise)
  • 1 1/2 teaspoons salt
  • 1 tablespoon sugar
  • 3 cups all-purpose flour
  • 1/4 cup very warm water, about 120 degrees
  • 1 cup warm champagne, about 120 degrees


  1. In the bowl of a stand mixer fitted with a dough hook, whisk together the yeast, salt, sugar and flour. Add the water and champagne. Knead the bread for about 10 minutes until a smooth, elastic ball forms.
  2. Spray a large bowl lightly with cooking spray. When done kneading the dough, form into a ball and place in the oiled bowl. Cover tightly with plastic wrap and set in a warm place to rise until doubled in size, about an hour.
  3. Line a baking sheet with parchment paper lightly sprayed with baking spray. Set aside.
  4. Deflate the dough. Form into a ball and place on the prepared baking sheet. Rise again in a warm place until doubled in size again, about 30-45 minutes.
  5. Preheat oven to 375 degrees. Slash the top of the bread with a very sharp knife, being sure not to deflate it. Mist lightly with water and bake the bread for 30-40 minutes until well browned. Cool on a wire rack completely.
  6. Enjoy!

I’ve submitted this lovely loaf of bread to Bake Your Own Bread as well as YeastSpotting and Sweet Bella Roos and Strut Your Stuff Saturday.

{ 30 comments… read them below or add one }

Anna @ Crunchy Creamy Sweet December 31, 2012 at 10:06 am

I LOVE this! I am always on the look out for new bread recipes and this one is a must-make!! Have a wonderful NYE and a Happy New Year, Kate!!


Kate January 2, 2013 at 10:19 pm

I’m so glad you like it Anna! It was unique and quite tasty. Happy New Year!!


Jennie @themessybakerblog December 31, 2012 at 11:24 am

I LOVE champagne, which I’m sure you know from my get-you-drunk champagne sorbet post. This is one gorgeous loaf of bread! Happy New Year, Kate!


Kate January 2, 2013 at 10:20 pm

Ha! Yes, you and I are on the same page with our love of champagne and that sorbet was incredible!! I’m so glad you like this loaf. Happy New Year!


suzanne December 31, 2012 at 2:22 pm

Wonderful bread, now I know what to do with the leftover champagne. Best wishes for a Happy, healthy and prosperous New Year!!


Kate January 2, 2013 at 10:21 pm

Leftover champagne? What’s that?? 😉 Thanks so much, Suzanne. So glad you like this bread recipe and a very Happy New Year to you as well! I look forward to following you into 2013.


ChristineM December 31, 2012 at 4:33 pm

Happy New Year Kate! this bread looks great! I am still experimenting with yeast breads, and this sounds really easy….


Kate January 2, 2013 at 10:22 pm

This bread is beyond easy! I hope you like it if you choose to make it. Happy New Year, Christine!


Laura Dembowski December 31, 2012 at 10:21 pm

Using champagne in bread is a great idea! It is such a good idea to use some leftover champagne after most of it has been comsumed.


Kate January 2, 2013 at 10:23 pm

Thanks Laura! It was something different and an easy bread to make which is always a plus. So glad you like it!


Paula @ Vintage Kitchen January 1, 2013 at 7:46 am

This is one of the most interesting additions to bread I have seen in a long time. A wonderful recipe Kate! Will definitely make it.


Kate January 2, 2013 at 10:23 pm

If you make it, do let me know what you think! So glad you like the recipe. Happy New Year!


Belinda January 1, 2013 at 9:28 am

This looks Great! I bet you this would be great as french toast with a fruit Compote


Kate January 2, 2013 at 10:25 pm

Thanks so much! And I love the idea of making french toast with this bread. I’ll need to make another loaf and give that a try.


Liz January 1, 2013 at 9:08 pm

Oh, my gosh, your loaf looks marvelous!!! Perfect with butter and jam!!!


Kate January 2, 2013 at 10:28 pm

Thank you Liz!


Barbara | Creative Culinary January 2, 2013 at 11:13 am

I made a bread pudding last year that incorporated champagne and it’s hard to imagine and/or describe how good that addition was…but I know I would LOVE this. Ahem…you’ve come a LONG way baby! 🙂


Kate January 2, 2013 at 10:28 pm

Wow! Champagne bread pudding sounds amazing. I’ll need to go track that recipe down if it’s on your site. Yum!


Emily at SweetBellaRoos January 10, 2013 at 9:49 am

I absolutely love fresh bread. This would be perfect with a peach or red plum jam. Gorgeous pics too. Thanks for linking up at Pin It Thursday, I featured you today!


Kate January 10, 2013 at 10:53 am

Thanks Emily!! I really appreciate that. I can’t wait to head on over and see the post. I’m so happy you like this bread.


Yvonne @ bitter baker January 13, 2013 at 9:00 pm

Champagne! I LOVE it! The other day I was thinking about what it would taste like if you put wine in bread, but champagne sounds so much better to me. And with some marmelade on top… I have to make this bread!


Kate January 14, 2013 at 3:26 pm

Oh I love the way you’re thinking. I wonder if I could somehow work wine into bread. Genius! I suppose you could probably do it a similar way like I did here. Maybe just warm the wine up and use it in place of water? I’m so curious now! And I’m so glad you like this 🙂


Yvonne @ bitter baker January 14, 2013 at 7:37 pm

That would totally work! Maybe add some cheese in there and you got everything you need 🙂


Kate January 14, 2013 at 9:04 pm

You’re a genius! Love it! 🙂 If you made your idea come true, I’d love if you’d come back and share the link. I think it sounds fantastic!


Yvonne @ bitter baker January 14, 2013 at 9:08 pm

I will! I just have to make up my mind of what kind of cheese to use, there are so many options! 🙂

Lizzy March 13, 2013 at 11:51 am

Hello all!
Does anyone know about how much the dough of this recipe weighs? I am a senior Nutrition Science major and including this recipe in my menu for a food production course. We have to convert our recipes into standardized form and need this information. If no one knows, can any of you ‘guess-timate’ how much the dough weighs, for those of you who have made it before? Thanks for any help y’all provide!


Kate March 14, 2013 at 1:39 pm

I haven’t weighed it Lizzy but I would approximate it to be about a pound, maybe a little over.


Cheese with Noodles April 7, 2014 at 9:14 pm

I am utterly intrigued by this recipe! How clever!


Kate April 10, 2014 at 1:32 pm

Thanks so much! It’s definitely a favorite loaf of mine.


Kate January 16, 2013 at 4:52 pm

Awesome!! Can’t wait to see it 🙂


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