Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

wine and cheese bread

(2 ratings)
frenchtutor avatar
Recipe by
Susan Feliciano
@frenchtutor
Oak Ridge, TN

I have heard about bread made with wine, but had never seen a recipe. I have made bread with beer, so I thought, why not try it with wine? 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.

(2 ratings)
yield 1 &1/2 pound loaf
prep time 2 Hr 20 Min
cook time 35 Min
method Bake

Ingredients For wine and cheese bread

  • 4 c
    all purpose flour, divided
  • 2 1/4 tsp
    dry yeast
  • 1/2 c
    dry white wine
  • 1/2 c
    butter
  • 2 tsp
    sugar
  • 1 tsp
    salt
  • 3 lg
    eggs, beaten
  • 1 c
    gouda cheese, coarsely grated

How To Make wine and cheese bread

  • 1
    In large bowl of stand mixer, combine 3 cups of the flour and the yeast.
  • 2
    Heat the wine, butter, sugar and salt over low heat until butter is not quite melted and temperature reaches 110°F. Stir this mixture into the flour/yeast mixture with paddle attachment. Add eggs and beat about 1 minute. I did not use the dough hook for this bread.
  • 3
    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.
  • 4
    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.
  • 5
    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.
  • 6
    During last 5 minutes of baking, sprinkle remaining cheese on top of loaf. Cool on rack; slice when completely cool for best results.
  • 7
    This bread slices well and tastes really great with butter. I did not notice much wine flavor (like I do with beer bread) but it might be worth trying with different types and flavors of wine. I'm going to try a red wine next.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT