Recipe: Champagne Bread!

Because bread is after all the greatest celebration of all…

The in-laws recently came to stay at the new flat for the first time and I felt responsible for selling it in the greatest way possible. Now apart from giving the place a serious clean, food is of course my way of giving people a welcome to the warmest degree. They flew in to town at 10AM so I needed something quick, easy and impressive. Looking into my bag of tricks, I have two things that make me happy, bread and bubbly. I just didn’t expect them to go together as tightly.

The original recipe called for 100 ml’s of white wine, I didn’t have any white wine, but I did have gallons of champagne to go with the breakfast. And this is where I like to break the golden rule of “baking isn’t an art, it’s a science” and say the hell with it. Giving the dough a decent glass and a bit of bubbles I dosed the mix with cheese, bacon, olives and mushrooms and called it a day. The champagne seemed to fizz the doughy mixture, looking more like a witch’s pot than anything else. After baking for an hour, the end result was something so delicious it must have been evil. A bread heavy from the cheese and stuffing, was surprisingly light. The champagne flavour also cut through subtly, cutting the saltiness of the cheese and bacon.

The in-laws loved it. Mission accomplished, pop the cork it’s time to celebrate!

Ingredients:

Ingredients

1 1/2 Cups of bubbly (MCC/Champagne)

1/4 Cup olive oil

4 eggs

1/2 teaspoon salt

2 1/2 Cups cake flour

1 teaspoon baking powder

300 g Shredded mature Cheddar cheese (white)

1 pack of diced bacon

200g Chopped mushrooms

1 Bag (about 100g) black pitted olives (the good quality kind)

A double dash of oregano

Mix the flour, baking powder, salt, oil and eggs. Add a generous shake of oregano. Add the bubbly and mix. Cook the bacon till crisp and mushrooms till soft. Add the chopped olives, shredded cheese and cooked mushrooms and bacon to the mixture. Stir till just incorporated. The mixture will be runny, do not expect a dough-ball to form. Pour into a buttered bread tin and bake at 180 degrees for about an hour until firm and light brown.

Serve with mounds of butter, real butter not this margarine rubbish and enjoy with a glass of champagne.

Happy eating! 😉


 

Prep time: 20 minutes

Baking time: 1 Hour

Original recipe: Veromodame.com

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