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Wine Cheese Bread

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| Servings: 2 loaves

Ingredients

  • 6 tablespoons butter
  • 6 tablespoons minced garlic
  • ½ cup minced green onions(white and green part)
  • 2 packages dry yeast
  • 4 teaspoons sugar
  • ¼ cup warm water
  • 1 ½ cup dry white wine like Chardonnay
  • 2 eggs, beaten
  • 1 teaspoon kosher salt
  • 6 to 6 ½ cup flour
  • 1/2 to 3/4 pound Asiago cheese cut into 1/2 inch cubes

Instructions

  1. Sauté onions and garlic in butter over medium heat for about five minutes. Do not brown. Set aside and cool.
  2. Dissolve the yeast and sugar in warm water and let stand until foamy.
  3. In a large bowl, beat the wine, eggs, salt and yeast mixture. Gradually add three cups of flour and beat for about three minutes until smooth. Add the garlic and onion mixture and mix.
  4. Now take your time adding the remaining 3 to 3 1/2 cups flour as the remaining amount depends on the time of year and the humidity in your kitchen.  Add 1/2 cup at a time and beat in until absorbed.  Once the dough feels a bit tacky but elastic continue to step 5.
  5. Turn onto a lightly floured board and knead until smooth and adding more flour as necessary.  Do not let the dough get too dry.  Place in a large greased bowl and let rise for about one hour or until doubled.  I find it usually takes a good 2 to 3 hours for this rise.  It is worth it.
  6. Punch down the dough and knead in the cheese.
  7. Divide into two pieces. Shape into loaves and place into two 9 by 5 loaf pans. Let rise 45 minutes to an hour.  They should be well risen.
  8. Bake in a preheated 375 degree oven for 30-40 minutes.  Watch and tent if the top gets too brown.
  9. Let sit 5-10 minutes on rack, run a knife around edges and continue to cool out of pan.
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