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BREADS:
Cheese and Wine Bread
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Cheese
and Wine Bread |
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Great with soup
on a cold night... and easy to make!
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3
cups |
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flour (about) |
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1
package |
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dry
yeast |
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½
cup |
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dry
white wine |
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½
cup |
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butter |
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2
tsp |
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granulated sugar |
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1
tsp |
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salt |
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3
large |
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eggs |
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4
oz |
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Monterey Jack cheese |
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1 |
In large
mixing bowl, combine 1½ cups of flour and the
yeast. Set aside. |
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2 |
In a
saucepan, heat wine, butter, sugar and salt
until warm (115 to 130 degrees- use a
thermometer). Add to dry
mixture in bowl. Add the eggs and beat at low
speed for ½ minute, scraping the sides of the
bowl; beat at high speed for 3 minutes. By hand,
stir in cheese, and gradually add in just enough extra flour to make a
soft dough. |
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3 |
Turn out
onto lightly floured surface; knead until smooth
and elastic. Place in a lightly greased bowl,
turning once to grease all surfaces. Cover and
let rise in a warm place until double in bulk,
about 1½ hours. |
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4 |
Punch dough
down; cover and let rest 10 minutes. Shape into
and 8" round loaf and place in a greased 9" pie
pan. Cover and let rise until doubled, about 40
minutes. |
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5 |
Bake at 375
degrees F. for 40 minutes, covering with foil
after the first 20 minutes. |
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Yield: One loaf
Cooking Tips:
*Try substituting Fontina cheese
for Monterey Jack.
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RATE this Recipe
Ratings:
***Hey,
this one's a keeper!- would
make it again. "My first time attempting a yeast bread.
I followed the directions exactly and it turned out great. I
really liked the flavor of Jack cheese within the bread."
-Santa Cruz, CA
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