January is National Bread Machine Baking Month. Since my BFF Sarah bestowed upon me her Breadman (as she is now Gluten Free and those breads don't do as well with the Bread Machine) I decided to finally free it from the dark confines of my pantry and use it to honor National Bread Machine Baking Month. What better way to kick it off then with a New Year's appropriate bread?
Read your Bread Machine Instructions clearly as some machines prefer Wet/Dry/Yeast ingredients to be added in a different order. Breadman is a W/D/Y method. Seriously this is so easy my Dachshund could probably make this bread.
Champagne Soaked Baba
Page 521 of The Bread Lover's Bread Machine Baking Cookbook
For a 1 and 1/2 pound loaf:
1/3 cup water
3 large eggs
6 tbs unsalted butter, melted
2 cups bread flour (I used Gold Medal)
1 1/2 tbs sugar
1/2 tsp grated lemon zest (I used zest from one whole lemon)
1/2 tsp salt
1 3/4 tsp bread machine yeast (I use Fleischmann's)
For Soaking Syrup:3/4 cup sugar
3/4 cup water
1/2 cup sweet champagne or Gingerale (for us pregnant people)
Directions:Add Dough ingredients to machine in manufacturer's order. Set crust for medium and program for Sweet Bread cycle; press Start.
My machine took about 3 hours to complete bread process, rise, baking time. So with about an hour left, I made the Soaking syrup. Combine the sugar and water in a small sauce pan and heat until sugar is dissolved. cool until warm and add Champagne or gingerale. Set aside.
When bread is finished baking, poke wholes with a skewer and turn bread out onto a deep plate. Pour the syrup all over and let it stand to absorb. cover with plastic wrap until all liquid has been absorbed. Serve with warm fruit glaze. Recipe includes an apricot jam glaze but I chose to serve with homemade Pear Preserves or Applebutter.
Stephen and I are not huge fans of Soaked breads due to the soggy texture but this bread did have an excellent taste. Would have even been fine without the soaking mixture and just served with jam.
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