Wine and Cheese Baguettes- A Favorite bread

Wine and Cheese Baguettes are one of my all-time favorite breads. This bread couldn't be easier to make with the help of a food processor.  However, alternate instructions are given for the mixer.

While gorgeous to look at this bread actually tastes of the white wine and swiss cheese. It has an almost silken texture and between my husband and myself, we could easily polish off both loaves in one sitting.  Due to the cheese and wine, this bread is a slow riser so plan accordingly.  However, after the initial rise, the dough may be refrigerated and shaped and baked the following day if that is more convenient.

This originally was posted in my other blog, non www.theardentcook.com.

For an indepth  article regarding yeast, please see Yeast As It Relates to Bread.

Wine and Cheese Baguette
1 package active dry yeast 
¾ cup warm water (90 to 100 degrees)
3 ¼ cups bread flour (454 grams or 1 pound)
1 teaspoon salt
3 ounces Swiss cheese, cut into ½ inch cubes
½ cup dry white wine (I usually use Chardonnay)

1 egg white

Dissolve the yeast in water. Set aside.

Place the flour and salt in the food processor.  Add the cheese to the bowl and process until the cheese is indistinguishable.

Combine the wine and water.  With the processor running, pour the liquid down the feed tube and process until a ball forms.  Process for about 30 seconds to knead.  If the dough does not seem uniformly smooth and elastic, divide into about 4 pieces, replace in the processor and process for about 15 seconds more.

Take a small piece of dough and check for the windowpane effect by stretching the dough gently until the dough becomes transparent.  This will tell you it has been kneaded enough.  If the dough tears before becoming transparent, replace it in the food processor and process for 10 to 15 seconds more.

Place in a greased bowl, turn to grease the top, cover with film, mark the time and let rise until doubled in a warm place for about 2 hours.

Punch down. It can be shaped immediately or refrigerated and finished the next day.

To finish shaping, divide the dough in half (about 400 grams or 14 ounces each) and

pat the dough out to slightly less than the length of the pan.

 Shape into baguettes by rolling up jelly roll style. 

Pinch the seam shut.

Place in French bread molds or on a lined baking sheet stretching slightly to fill mold if necessary. Cover and let rise for about 1 ½ hours or until doubled.

Preheat the oven to 400 degrees.  Beat the egg white with a fork until foamy.  Brush the risen baguettes with the egg white.  Make diagonal slashes and bake for 25 to 30 minutes until deep brown.

Cool completely.  Enjoy an unusual bread combination that is certainly one of my favorites.

Mixer Instructions
Fit the mixer bowl with a dough hook.

Proceed as directed up to the point where you place the flour in the processor bowl. Instead of the processor bowl, put in into a mixing bowl.  Combine the water and yeast and pour it over the dry ingredients.  Mix on low until the ingredients come together; then raise to medium an beat for 4 minutes.  Use the windowpane to check for gluten development.  Shape and bake as instructed above.

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