How about a little cheese with your wine? Bread that is.  I wanted something special to go with dinner so that’s what I baked today – Wine Cheese Bread and it was FABU!

While it is a yeast bread, the end result is almost closer to a quick bread in texture. I think that’s because of the addition of the eggs. This was an easy bread to make with few ingredients, like most bread.

You’ll want to combine the first four ingredients in a saucepan.  Cook over low heat until very warm. I usually gauge this by when the butter is just about all melted but you can measure that around 120 degrees.  Set this mixture aside.  Stir 2 cups of flour and 2 teaspoons of yeast together in your mixer bowl. Add the wine mixture and eggs. Beat at medium speed for 2 minutes.  Gradually add the remaining flour and the cheese to make a soft dough.  Mix for 8 minutes. Dough should have formed a ball in the mixer bowl.  Place the dough in a greased bowl, turning to grease the top. Cover and let rise in a warm place until doubled in volume, around 1 hour.  Punch the dough down and let rest for 10 minutes.  Place the dough in a greased pie plate. Cover and let rise again until double, around 40 minutes.  Bake at 375 degrees for 20 minutes. Cover with foil and bake an additional 20 minutes.

This bread has an amazing texture. Crunchy and cheesy on the outside and cakey with a tang of the wine on the inside. I’m sure you will agree that this bread is FABU!

Wine Cheese Bread

1/2 c. dry white wine
1/2 c. butter
2 tsp. sugar
1 tsp. salt
4 c. all-purpose flour
2 tsp dry yeast
3 eggs
1 c. shredded Monterey Jack Cheese

Combine first 4 ingredients in a small saucepan. Cook over low heat until very warm (120 to 130 degrees). Set aside. Combine 1 1/2 cups flour and yeast in a large mixing bowl. Add wine mixture and eggs, beat at medium speed of an electric mixer 2 minutes. Gradually stir in cheese and enough remaining flour to make a soft dough. Turn dough out onto a floured surface and knead until smooth and elastic (8 to 10 minutes). Place dough in a greased bowl turning to grease top. Cover and let rise in a warm place (85 degrees) free from drafts, 1 1/2 hours or until doubled in bulk. Punch down dough, let rest 10 minutes. Place dough in greased 1-quart souffle dish or 9 inch pie plate. Cover and let rise in warm place (85 degrees) free from drafts, 40 minutes or until doubled in bulk. Bake at 375 degrees for 20 minutes. Cover with foil and bake an additional 20 minutes. Yield: 1 loaf.