Twelve Years of Prize-Winning Recipes, published by the Beaumont Enterprise and Journal, was printed in 1983. The Beaumont Enterprise and Journal is a newspaper from Beaumont, Texas. The cookbook is compiled of 234 recipes, all of which were prize winning recipes from their annual recipe contest over a period of twelve years.
I decided to try a recipe called Wine and Cheese Bread, because the recipe sounded unusual. I only made two changes. First, I used my bread machine and used the “dough” cycle. Then I placed it in a 9-inch round pan and let it rise once more before baking. The other change I made was using Mozzarella cheese instead of Swiss or Monterey Jack, because that is all I had in my refrigerator. The bread had a wonderful taste and the texture was very light and fluffy. The recipe was submitted by Josie E. Tellez Rochford from Lawton, Oklahoma. She won the 3rd place prize in 1981.
Wine and Cheese Bread
3 cups all-purpose flour
1 package active dry yeast
½ cup dry white wine
½ cup butter, melted
2 teaspoons sugar
1 teaspoon salt
3 large eggs
1 cup grated Swiss or Monterey Jack cheese
In a large bowl, combine 1 ½ cups flour and yeast. In a saucepan, heat wine, butter, sugar and salt until warm, stirring constantly until butter melts. Add to dry mixture. Add eggs; beat at low speed with an electric mixer for half a minute, scraping sides of bowl constantly. Beat three minutes at high speed. Stir in cheese and enough remaining flour to make a soft dough. Turn out onto a lightly floured surface and kneed until smooth. Place in lightly greased mixing bowl, cover and let rise in a warm place for 1 ½ hours or until doubled in size. Punch down dough and cover again, letting sit for 10 minutes. Shape into an 8-inch loaf and place on a well buttered 9-inch round cake pan. Cover and let rise for about 35-45 minutes until doubled in size. Bake at 375F for 40 minutes or until golden brown. Cover with foil after 20 minutes of baking.