Wine and Cheese Bread
This recipe does not take much kneading, but it does take two risings prior to shaping. I recommend a stand mixer instead of a bread machine for this bread.
4 call purpose flour, divided
2 1/4 tspdry yeast
1/2 cdry white wine
3 largeeggs, beaten
1 cgouda cheese, coarsely grated
How to Make Wine and Cheese Bread
- Remove paddle attachment. Scrape down sides and cover mixing bowl. Let rise in a warm place (80°F) for 1 hour.
I use my sink as a warm place for the bread to rise. I fill the sink half full of hot water, place a large colander in the water, and set the bowl with the bread in it on top of the colander. Cover all with a thick towel to hold in the heat.
- Turn dough out onto well-floured surface. It will be very loose and sticky, not like regular bread dough. By hand, knead in the remaining cup of flour and all but 2 tablespoons of the grated cheese, until dough is smooth and elastic - about 5 minutes. Return to large bowl, cover, and let rise again for 1 hour.
- Punch dough down and let rest 10 minutes. Shape dough into a long loaf and place on baking stone or lightly greased pan that has been dusted with cornmeal. Cover and let rest another 10 minutes. While dough is resting, turn oven to 350°F. After 10 minutes, pop loaf immediately into oven even if not completely preheated. Bake for 30-40 minutes until bread sounds hollow when tapped.