Saturday, March 16, 2013

Cheese and Wine Bread

Cheese and wine is such a classic pairing!
It just reminds me of how much I want to like wine. My husband and his family are all wine people, and I get so jealous watching them sip and enjoy!

My father in law was one of those incredibly nerdy people who, once he was "into" something, had to know everything he could about it. He went to tastings, classes, read books, built his own credenza (failure) and then bought one that did work.

He knew what paired with what, what years were the best, and always stocked up for special occasions.

 For a few years, he made it his mission to find the wine that would work for me. He tried dry, sweet, white, red, different brands, years, and fruit combinations. Sorry to say, he was unsuccessful. I keep trying sips of whatever hubby orders, but still no luck.

As I made this to go with our spaghetti and meatball dinner, he was definitely on my mind. We lost him in 2007, but he is never far from our minds.
In fact, I might go make another loaf for my mother in law, she would really like this bread.

3 Cups (about) all purpose flour
1 Package active dry yeast
½ Cup dry white wine
½ Cup salted butter
2 Tsp sugar
1 Tsp salt
3 Large eggs
4 oz shredded Monterey Jack cheese

1. In large mixing bowl, combine 1 ½ cups of flour and the yeast. Set aside.
2. In a saucepan, heat wine, butter, sugar, and salt until warm (115-130 degrees, use a thermometer)
3. Add to dry mixture, add eggs
4. Beat at low speed for 30 seconds, scraping the sides of the bowl; beat at high speed for 3 minutes.
5. By hand, stir in cheese and gradually add in just enough extra flour to make a soft dough.
6. Turn out onto lightly floured surface. Knead until smooth and elastic.
7. Place into a lightly greased bowl, turning once to grease all surfaces.
8. Cover and let rise in a warm place until double in bulk. (about 1 ½ hours)
9. Punch dough down, cover, and let rest 10 minutes.
10. Shape into 8 inch loaf and place in bread pan
11. Cover and let rise until doubled, about 40 minutes.
12. Bake at 375 degrees for 40 minutes, with foil after the first 20 minutes.

Recipe adapted from here

The bread got 4 thumbs up (the girl child had a friend over for dinner)

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