3 c. flour
1/2 c. dry white wine
2 tsp. sugar
3 eggs
1 c. cubed Monterey Jack cheese
1 pkg. dry yeast
1/2 c. butter
1 tsp. salt

In large mixing bowl, combine half of the flour and the yeast. Heat wine, butter, sugar and salt until butter is almost melted. Add to the dry mixture. Add eggs and beat 1/2 minute, scrape bowl, beat three minutes at high speed. Stir in cheese by hand along with the rest of the flour. Knead for five minutes. Place in lightly greased bowl. Let rise approximately 1 1/2 hours or until doubled in bulk. Punch down and let rest 10 minutes. Shape into an 8 inch round loaf and put into a greased 9 inch pie pan. Bake at 375 degrees for 40 minutes, but cover with foil for the last 20 minutes of baking.