Cheese and Wine Bread is a round loaf of yeast bread flavored with white wine and Monterey Jack cheese.
This bread can be served with your meal (think about dunking it in Herbed Tomato Soup or soaking up the juices of Moroccan Stew). It would also be excellent when used as the bread for my Adult Grilled Cheese Sandwiches. Consider cutting it into smaller pieces to serve on a charcuterie board too- along with plenty of cheese and served with wine!
- all purpose flour
- active dry yeast
- dry white wine
- salted butter
- white sugar
- Monterey Jack cheese
How to make Cheese and Wine Bread:
In a saucepan, combine white wine, butter, sugar and salt. Heat just until warmed (115 to 130 degrees). Combine with half of the flour and yeast. Add eggs and beat with a mixer. Stir in shredded cheese and the rest of the flour.
Turn the dough out onto a lightly floured board and knead until the dough is smooth and elastic. Place in a lightly greased bowl and turn the dough to coat it on all sides. Cover the bowl, and let the dough rise in a warm place until doubled in place. This should take about 90 minutes.
Punch the dough down and let it rest for a few minutes. Shape it into a round loaf, and place it into a 9-inch pie pan. Cover the pan, and let rise again for about 40 minutes. Bake for 40 minutes.
You will end up with a beautiful, golden-brown, round loaf of Cheese and Wine Bread. If you want to serve it right away, that’s perfectly fine. Just slice it warm, and it can be served with butter to add to any meal.
Substitute chardonnay for dry white wine. Try using another cheese like Fontina, Swiss cheese or white cheddar instead of the Monterey Jack cheese.
I think you’ll be really crazy about this bread. It’s a bit of a project (as most yeast breads are) with two rising times, but it’s worth it in the end when you have some delicious Cheese and Wine Bread to eat. Enjoy!
Cheese and Wine Bread
- 3 cups all purpose flour, divided
- One .25-ounce envelope active dry yeast
- ½ cup dry white wine
- ½ cup (1 stick) salted butter
- 2 teaspoons granulated white sugar
- 1 teaspoon salt
- 3 large eggs
- 4 ounces shredded Monterey Jack cheese
- In a large mixing bowl, combine 1½ cups of the flour and the yeast. Set aside.
- In a saucepan, heat the wine, butter, sugar and salt until warm (115 to 130 degrees- use a thermometer). Add to the dry mixture in the bowl. Add the eggs and beat at low speed for 30 seconds, scraping the sides of the bowl; beat at high speed for 3 minutes. By hand, stir in the cheese, and gradually add in just enough extra flour (up to 1½ additional cups) to make a soft dough.
- Turn the dough out onto a lightly floured surface; knead until smooth and elastic. Place in a lightly greased bowl, turning once to grease all surfaces of the dough. Cover and let rise in a warm place until double in bulk, about 1½ hours.
- Punch the dough down; cover and let rest 10 minutes. Shape into an 8-inch round loaf and place in a greased 9-inch pie pan. Cover and let rise until doubled, about 40 minutes.
- Preheat the oven to 375 degrees F. Bake for 40 minutes, covering with foil after the first 20 minutes.
- *Try substituting Fontina cheese for Monterey Jack.