Wine & Cheese Bread - Bread Machine

This is a dump-and-go bread machine loaf where the only real work is measuring. White table wine takes the place of water for a soft, faintly tangy crumb, and shredded sharp cheddar melts into golden pockets throughout the slice.

The quiet trick in the recipe is the tablespoon and a half of applesauce. It does double duty: the natural sugars give the yeast a gentle feed, and the pectin keeps the loaf moist long after most enriched breads dry out on the counter.

Layer the wet ingredients first, then the flour, then the yeast on top so the salt and liquid do not deactivate it before the machine kicks on. Run a basic white or savory cheese cycle with a medium crust setting and let the machine handle the rest.

Pro Tips

• Use a dry white you would actually drink. Sauvignon blanc, pinot grigio, or a dry Riesling all work. Cooking wine is loaded with salt and will throw the recipe off completely.
• Bring the wine to room temperature before adding. Cold liquid slows yeast activity and you can end up with a stubby, dense loaf.
• Shred the cheddar yourself from a block. Pre-shredded cheese is coated with anti-caking starch that fights the gluten and gives a gummy crumb.
• Check the dough ball ten minutes into the kneading cycle. It should be tacky but not sticky. Add a tablespoon of flour or wine if the texture looks off.

Variations

• Swap the cheddar for gruyere and add two teaspoons of fresh thyme for a French-bistro vibe.
• Use a dry rose in place of white wine and stir in a quarter cup of crumbled blue cheese for a sharper, fancier loaf.
• Add half a teaspoon of cracked black pepper and a tablespoon of grated Parmesan for a peppery cacio e pepe twist.