Cheese wine bread - 2 pound loaf
20 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Wine; white, or beer or water OR flat beer OR water |
| 5 | tablespoons | Butter |
| 3 | larges | Eggs |
| 1 | cup | Cheese; shredded |
| 2½ | teaspoon | Sugar |
| 3½ | cup | Bread flour |
| 2 | teaspoons | Active dry yeast; preferably red star |
Directions
Makes a 2-pound loaf. (See Pepper Jack Bread for 1½-pound equivalents.) Dump ingredients in bread machine in order recommended by manufacturer.
Terry suggests putting half the cheese in with the eggs, and the other half at the beep for raisin bread.
This is a mix & match recipe. Use your favorite combination of liquid/cheese: Chardonnay and Monterey pepper jack cheese is what Terry recommends.
Optional substitute for Montery pepper jack cheese: Monterey jack cheese with 1-2 chopped jalapenos.
>From Terry Ward, collected by Donna Rathmell German, THE BREAD MACHINE COOKBOOK V, A Nitty Gritty Cookbook, Briston Publishing Enterprises, Inc., PO Box 1737, San Leandro, CA 94577, 1994, page 58. ISBN 1-55867-093-9 Formatted for MasterCook by Kathy Hudson.
Compiled for sharing and Busted by Kathy Hudson on 12/02/97 Recipe by: Terry Ward
Posted to MC-Recipe Digest V1 #940 by KHudson123@... on Dec 2, 1997