Recipe - Cheese Wine Bread - 2 Pound Loaf

2/3 cup Wine; white, or beer or
water OR flat beer OR water
5 tablespoon Butter
3 lg Eggs
1 cup Cheese; shredded
2 One half teaspoon Sugar
3 One half cup Bread flour
2 teaspoon Active dry yeast; preferably
red star

Makes a 2pound loaf. (See Pepper Jack Bread for 1 1/2pound 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 12 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 1558670939

Formatted for MasterCook by Kathy Hudson.

Compiled for sharing and Busted by Kathy Hudson on 12/02/97

Recipe by: Terry Ward

Posted to MCRecipe Digest V1 #940 by KHudson123@aol.com on Dec 2, 1997