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, www.theardentcook.com.