2 Reviews

This is a lovely savory bread! I also made mine with a stand mixer and baked in the oven. I didn't warm the wine but let the dough rise in the oven (off) over a bowl of hot water for an hour in the bowl and an hour in the loaf pan and I got a pretty good rise out of it. Baked for 10 minutes at 400 then 30 minutes at 350. The bread has a nice texture and a great bite from the sharp cheddar. Thanks for sharing the recipe!

1 person found this helpful. Was it helpful to you? [Yes] [No]
loof July 11, 2013

Due to user error, I ended up having to make this twice, but I'm glad I did! This is a very dense bread, and the wine and cheese give it a nice tangy flavor. I don't have a bread machine, so I used my kitchenaid. I warmed the wine to about 110F, then dissolved the yeast in it. I added everything but the flour, and kneaded in the flour 1/2 cup at a time with the dough hook, then kneaded at low speed for about 7 minutes. Let rise, formed loaf, let rise again and baked at 375. I probably should have let it bake a little longer, but as this is a dense bread anyway, it was still good. Thanks, Mikekey, I'm looking forward to trying this again to get it just right!

1 person found this helpful. Was it helpful to you? [Yes] [No]
Gatorbek February 25, 2008
Wine and Cheese Bread (Abm)