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This is so good with a nice bottle of wine and some good cheese.
Wine & Cheese Bread
1/2 cup white wine
3/4 cup water
1/4 cup olive oil
3 1/2 cups bread flour
1/2 cup grated full flavored dry textured cheese (gruyere, parmesan, romano or asagio)
1 t. salt
2 1/2 t. yeast
-additional toppings-grated cheese, dried herbs and/or kosher salt
Use dough cycle in your bread machine, when finished, (dough will be soft), turn out onto a floured board and divide into 4 pieces. Shape each piece into a rectangle, roughly 10 inches long, 5 inches wide and about 1/4 inch thick. Loaves should be free-form and rustic in style. Place on oiled baking sheets, 4 inches apart. Brush tops with a light coating of olive oil & sprinkle with additional toppings. Let rise until doubled, covered with clean kitchen towel, in a warm place, about 30-40 minutes. Bake at 375º for 18-20 minutes, until top is golden & cheese is browning. Cut along the width into 6-8 slices.
Makes 4 small loaves.
Wine & Cheese Bread
1/2 cup white wine
3/4 cup water
1/4 cup olive oil
3 1/2 cups bread flour
1/2 cup grated full flavored dry textured cheese (gruyere, parmesan, romano or asagio)
1 t. salt
2 1/2 t. yeast
-additional toppings-grated cheese, dried herbs and/or kosher salt
Use dough cycle in your bread machine, when finished, (dough will be soft), turn out onto a floured board and divide into 4 pieces. Shape each piece into a rectangle, roughly 10 inches long, 5 inches wide and about 1/4 inch thick. Loaves should be free-form and rustic in style. Place on oiled baking sheets, 4 inches apart. Brush tops with a light coating of olive oil & sprinkle with additional toppings. Let rise until doubled, covered with clean kitchen towel, in a warm place, about 30-40 minutes. Bake at 375º for 18-20 minutes, until top is golden & cheese is browning. Cut along the width into 6-8 slices.
Makes 4 small loaves.