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Bake at 375F for 20-30 minutes. In your largest mixing bowl, add yeast, sugar, and water. As yeast dissolves, add in your herbs. In a separate bowl, mix together the flour and parmesan. Dump flour and parmesan with herb, yeast, and water, and mix together thoroughly, with a stand mixer, or two spoons.
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1 cup dry white wine. 2⁄3 cup sharp cheddar cheese, shredded. 2 tablespoons butter. 2⁄3 teaspoon salt. 1 teaspoon sugar.
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Stir together butter, Parmesan, parsley, rosemary, garlic, salt, and pepper in a small bowl until well combined. Set aside. Punch dough down in bowl and transfer to a lightly floured work surface.
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The grassy elements in the wine will perfectly meld with the cheese and tie the whole combination together. Chianti, Rye Bread, and Parmigiano Reggiano. Chianti is a red wine made from Sangiovese and usually blended with a variety of other grapes, including Canaiolo, Colorino, Merlot, and Syrah.
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Sourdough: A marinated feta like Meredith Dairy or Chevoo. Baguette: A funky, oozy washed rind like Epoisses. Focaccia: A hard, salty sheep's milk cheese like Fiore Sardo. Miche: A sweet cheddar like Dubliner or Prairie Breeze. Irish Brown Bread: a creamy blue cheese like Cashel Blue.
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Heat oven to 400° F. Place the bread in a buttered ovenproof skillet, a 9-inch square baking dish, or a casserole. Scatter the onion and ham over the bread. Pour the wine over the onion and ham and sprinkle with the pepper and Gruyère. Bake until the cheese has melted and begun to brown at the edges, about 20 minutes. Spoon onto individual.
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Beat at low speed for 30 sec, scraping bowl constantly; beat 3 min at high speed. By hand, stir in cheese and enough remaining flour to make a soft dough. Turn out onto lightly floured surface, knead until smooth and elastic. Place in lightly greased bowl, turning once. Cover and let rise until double (1-1/2 hr) Punch down, cover& let rest 10 min.
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The salt in the cheese heightens the perception of sweetness in the wine, so a wine that's already headed in that direction makes for a breezy pairing. Cheese loves fruit and nuts. There's a reason we adorn cheese plates with fresh fruits, dried fruits, and nuts. The juicy, tangy fruits go well with young cheeses like Brie.
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Thirty minutes before baking time, preheat the oven to 450 degrees F, with a baking stone placed on the middle rack and a steam pan underneath. Paint the top of the crust with water using a pastry brush and slash the dough diagonally with 1/4-inch-deep cuts, using a serrated knife.
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Meat and Cheese board, avocado quinda, meatballs. All were tasty. We didn't ask for extra bread but were charged for it. It wasn't a lot which raised the question, why charge $1.50 for extra bread in the first place. The bread was for the meat and cheese board and at $28, I would think you'd make sure enough bread was put on the board.
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In a saucepan, combine white wine, butter, sugar and salt. Heat just until warmed (115 to 130 degrees). Combine with half of the flour and yeast. Add eggs and beat with a mixer. Stir in shredded cheese and the rest of the flour. Turn the dough out onto a lightly floured board and knead until the dough is smooth and elastic.
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1. In large bowl of stand mixer, combine 3 cups of the flour and the yeast. 2. Heat the wine, butter, sugar and salt over low heat until butter is not quite melted and temperature reaches 110°F. Stir this mixture into the flour/yeast mixture with paddle attachment. Add eggs and beat about 1 minute. I did not use the dough hook for this bread. 3.
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Roll out dough to a 24"x12" rectangle. Spread the butter mixture over the dough in an even layer. Sprinkle the cheese filling over the butter. Using a sharp knife or bench scraper, cut dough lengthwise into 5 equal-sized strips. Stack the strips on top of one another and cut the stack into 7 equal-sized pieces.
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Cut in shortening until the mixture resembles coarse meal. Add sugar, minced onion, egg, milk, wine and oregano. Mix thoroughly. Spread mixture in greased 8 or 9-inch round pan and sprinkle with. cheese. Bake at 425 F for 15-20 minutes or until a wooden pick. inserted in center comes out clean.
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Similarly, the flavors of the bread and the wine should complement each other, rather than clash. One of the most important things to keep in mind when pairing wine and bread is to match the intensity of the flavors. For example, a light, crisp white wine pairs well with a simple loaf of bread, while a rich, full-bodied red wine goes well with.