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Nutrition Facts
Serving Size 1 large loaf 890g Recipe makes 1 large loaf)
Calories 2971
Calories from Fat 1306		(43%)
Amount Per Serving		%DV
	Total Fat 145.2g	223%
	Saturated Fat 85.1g	425%
	Monounsaturated Fat 40.0g
	Polyunsaturated Fat 8.1g
	Trans Fat 0.0g
Cholesterol 979mg		326%
Sodium 3811mg		158%
Potassium 945mg		27%
Total Carbohydrate 302.3g		100%
	Dietary Fiber 11.6g	46%
	Sugars 12.3g
Protein 89.0g		178%
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Cheese Wine Bread

Recipe #78606 | 3¼ hours | 2½ hours prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: winkki
Dec 11, 2003

I got this recipe from an aunt who is a gourmet cook - classy! Great before or with dinner, in a gift basket with wine and cheese, part of a brunch, maybe even a football party, lol.

1 large loaf (change servings and units)

Ingredients

3 cups flour
1 envelope dry yeast
1/2 cup dry white wine
1/2 cup butter or margarine
2 teaspoons sugar
1 teaspoon salt
3 eggs
1 cup monterey jack cheese, grated (4 oz)

Directions

1
In lg mixing bowl, combine 1-1/2 cups of the flour with the yeast.
2
In saucepan, heat wine, butter, sugar and salt until warm (115-120 degrees F), stirring constantly until butter almost melts.
3
Add butter-wine mixture to dry mixture.
4
Add eggs.
5
Beat at low speed for 30 sec, scraping bowl constantly; beat 3 min at high speed.
6
By hand, stir in cheese and enough remaining flour to make a soft dough.
7
Turn out onto lightly floured surface, knead until smooth and elastic.
8
Place in lightly greased bowl, turning once.
9
Cover and let rise until double (1-1/2 hr) Punch down, cover& let rest 10 min.
10
Shape into 8" round loaf.
11
Place in greased 9" pie plate; cover and let rise in warm place until double, about 40 min.
12
Bake in 375 oven about 40 min, covering w/foil after first 20 min.

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Featured Reviews for This Recipe

From: Chef #633550

On Nov 6, 2007

This recipe worked well but I wouldn't give it rave reviews. I made mine BTW in a regular loaf pan and it was great. The flavors were too subtle to make it outstanding but for a simple dinner bread it is fine.

0 people found this review helpful

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From: Amy from NC

On Apr 8, 2007

Wonderful recipe. Used bread machine for the dough and rising process. Then baked per instructions. It did not take as long to bake as listed. Will be making again. Thanks winkki for posting. Will be filed with favorites.

2 people found this review helpful

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From: Jezski

On Jul 25, 2004

Excellent taste, excellent texture, easy to make. I made 2 baguette-size loaves, ate one and froze one. Used asiago cheese instead of monterey jack, just personal taste. Also I divided it in two, rolled it flat, buttered it, sprinkled it with parsley and herbs and rolled it tightly before letting it raise, then sprinkled with grated Asiago and chives. Great for bruschetta. Perfect for spreads of any kind. An all around excellent recipe, interesting in that it uses wine in the dough. Freezes quite well. Thanks, Gourmet Cook Aunt, and Winkki for posting!

7 people found this review helpful

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From: GaylaJ

On Feb 2, 2006

This bread has incredible flavor! Rather than grating the cheese, I shredded it in large shreds, hoping to keep some larger bits in the bread. I let the KitchenAid do all the kneading, while I worked on the rest of the bottle of Chardonnay. Fantastic recipe, winkki--thanks to your aunt for sharing it, and to you for posting it!