Wine and Cheese Bread

By mmflagg

Ingredients

• 3 TBSP sugar
• 1 package active dry yeast
• 5 1/4 about 5 1/4 cups all purpose flour
• 1 tsp salt
• 2 cups water
• 3 TBSP butter
• 2 tsp minced chives
• 3/4 tsp basil
• 1 egg slightly beaten

Details

Servings 12

Preparation

Step 1

Early in day or a day ahead:
In a large bowl combine sugar, yeast, 2 cups flour, and 1 tsp salt. In saucepan over low heat heat butter and water until very warm (120-130 degrees) Butter does not need to melt completely.

With mixer at low speed gradually beat liquid into dry ingredients until just blended. Increase speed to medium; beat 2 minutes scraping sides of bowl frequently. Add 1/4 cup flour to make a thick batter, beat 2 more minutes. With a wooden spoon stir in chives, basil and 2 1/2 cups flour to make a soft dough.

Turn dough onto floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (about 1/2 cup). Shape dough into a ball and place in greased large bowl, turning dough over so top is greased. Cover bowl with towel and let rise in a warm place until doubled, about 1 hour. (Dough is doubled when two fingers pressed lightly into dough leave a dent)

Punch down dough. Turn dough onto lightly floured surface; cover with bowl and let rest 15 minutes for easier shaping. Grease large cookie sheet.

Set aside about 3/4 cup dough for decoration. Shape remaining dough into a 5 inch ball; place on cookie sheet. Cover and let rise in warm place until doubled, about 1 hour.

Meanwhile, roll reserved dough; cut out 2 "grape leaves";shape remaining dough into 1/2 inch balls for grapes. Cover and set aside.

Preheat oven to 350 degrees. Brush bread with some egg; arrange dough balls and leaves on bread to resemble a bunch of grapes; brush with egg. Bake 40 to 50 minutes until golden and loaf sounds hollow when lightly tapped. Remove loaf from cookie sheet; cool on wire rack.