Cheese Wine Bread
Indulge in the ultimate fusion of savory flavors with this Cheese Wine Bread recipe—a rustic artisan loaf that combines the rich tang of sharp cheddar and Parmesan with the subtle complexity of dry white wine. Perfectly golden on the outside with a soft, cheesy interior, this bread is elevated by the optional hint of fresh rosemary and a finishing touch of cracked black pepper. Ideal for entertaining, it pairs beautifully with wine, butter, or a warm bowl of soup, making it the star of any meal. With simple, pantry-staple ingredients and an easy-to-follow method, this homemade bread is both rewarding to bake and irresistible to eat. Whether served warm or room temperature, Cheese Wine Bread is a must-try for bread lovers and cheese aficionados alike!
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2.25 teaspoons instant yeast
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup dry white wine
- 0.5 cup warm water (around 110°F or 43°C)
- 3 tablespoons olive oil
- 1.5 cups sharp cheddar cheese (cubed into 1/2 inch pieces)
- 0.5 cup grated Parmesan cheese
- 1 teaspoon fresh rosemary (optional, finely chopped)
- 0.25 teaspoon cracked black pepper (optional, for garnish)
Instructions
In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Mix well to distribute the dry ingredients evenly.
Warm the wine slightly (it should be warm, not hot) and combine it with the warm water and olive oil in a separate bowl.
Pour the wet mixture into the bowl of dry ingredients. Stir with a wooden spoon until the mixture forms a sticky dough.
Transfer the dough to a floured surface and knead for about 8-10 minutes, until the dough becomes soft and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
Gently fold the cheddar cubes, Parmesan, and rosemary (if using) into the dough until evenly distributed. Avoid over-kneading, as this could melt the cheese.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp towel or plastic wrap and let it rise in a warm place for 1 hour, or until it has doubled in size.
Punch down the dough to release any air bubbles. Shape it into a loaf or place it onto a parchment-lined baking sheet or into a greased loaf pan.
Cover the shaped dough with a towel and let it proof for another 30 minutes.
Preheat your oven to 375°F (190°C). Before baking, lightly score the top of the dough with a sharp knife and sprinkle with cracked black pepper, if desired.
Bake the bread for 30-35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack for at least 20 minutes before slicing.
Serve warm or at room temperature—this bread goes wonderfully with wine, butter, or alongside a hearty soup or salad.
Nutrition Facts
Calories |
346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 480 mg | 21% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 1.7 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 291 mg | 22% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 79 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
