Wine & Cheese Bread

White wine replaces most of the liquid in this bread machine loaf, and you can smell the difference the moment the baking cycle kicks in. The alcohol cooks off during baking, leaving behind a subtle, yeasty depth and a gorgeous golden crust.

Shredded cheddar melts into the dough as it kneads, creating pockets of sharp, salty cheese flavor throughout the bread. The real surprise ingredient is applesauce. It adds just enough moisture and a faint fruity sweetness that plays off the cheese the way apple slices pair with a cheese board.

Dump everything in, press start, and let the machine do its thing. The result is a savory loaf that’s incredible for sandwiches, soup dunking, or just sliced warm with butter.

Pro Tips

• Use a dry white wine like Sauvignon Blanc or Pinot Grigio. Sweet wines throw off the sugar balance and can make the bread gummy.
• Let the wine come to room temperature before adding. Cold liquid slows down yeast activation.
• Shred the cheddar yourself from a block. Pre-shredded cheese is coated with anti-caking starch that prevents it from melting smoothly into dough.
• Check the dough ball after the first knead. It should be smooth and slightly tacky. Add a tablespoon of flour if it’s too wet from the wine.

Variations

• Gruyere and white wine: Swap cheddar for Gruyere for a more nutty, Swiss-style cheese bread that pairs perfectly with French onion soup.
• Herb wine bread: Add dried rosemary and thyme to the dry ingredients for an herbed loaf.
• Red wine and Parmesan: Use a dry red wine and grated Parmesan for an Italian-leaning version with a deeper, more rustic flavor.