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 (consider dipping it in a herbal tomato soup or soaking in Moroccan stew juice). It would also be excellent when used as a bread for my adult grilled cheese sandwiches. Consider cutting it into small pieces to serve it on a charcuterie board too much – with lots 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 the white wine, butter, sugar and salt. Heat just until hot (115 to 130 degrees). Mix with half the flour and the baking powder. Add the eggs and beat with a mixer. Stir in the grated cheese and the rest of the flour.
Spread the dough on 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 on all sides. Cover the bowl and let the dough rise in a warm place until it doubles in place. It should take around 90 minutes.
Degas the dough and let it rest for a few minutes. Shape it into a round loaf and place it in 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 nice loaf of cheese and wine bread that is golden brown in color. If you want to serve it right away, great. Just slice it hot and it can be served with butter to add to any meal.
Replace the chardonnay with dry white wine. Try using another cheese like Fontina, Swiss cheese, or white cheddar instead of Monterey Jack.
I think you will be really crazy about this bread. It’s a bit of a project (as most yeast breads are) with two proofing 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
The most delicious wine and cheese flavored bread!
Servings: 12 portions (1 loaf)
- 3 cups all purpose flour, Split
- A 0.25 oz shell active dry yeast
- ½ Chopped off dry white wine
- ½ cup (1 stick) salted butter
- 2 coffee spoons granulated white sugar
- 1 teaspoon salt
- 3 big eggs
- 4 ounces grated Monterey Jack cheese
In a large bowl, combine 1½ cups of the flour and the baking powder. Put aside.
In a saucepan, heat the wine, butter, sugar and salt until heated through (115 to 130 degrees – use a thermometer). Add to the dry mixture in the bowl. Add the eggs and beat on low speed for 30 seconds, scraping the sides of the bowl; beat at high speed for 3 minutes. By hand, stir in cheese and gradually add just enough extra flour (up to 1 ½ extra cups) to make a soft dough.
Flip the dough 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 doubled in size, about 1 hour 30 minutes.
Roll out the dough; cover and let stand 10 minutes. Shape 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 replacing the Monterey Jack with Fontina cheese.
Portion: 1portion, Calories: 250kcal, Carbohydrates: 25g, Protein: 7g, Large: 12g, Saturated fat: 7g, Trans fat: 1g, Cholesterol: 76mg, Sodium: 334mg, Potassium: 74mg, Fiber: 1g, Sugar: 1g, Vitamin A: 387UI, Vitamin C: 1mg, Calcium: 86mg, The iron: 2mg