1/2 c. dry white wine
1/2 c. butter
2 tsp. sugar
1 tsp. salt
3 c. all-purpose flour
1 pkg. dry yeast
3 eggs
1 c. shredded Monterey Jack Cheese

Combine first 4 ingredients in a small saucepan. Cook over low heat until very warm (120 to 130 degrees). Set aside. Combine 1 1/2 cups flour and yeast in a large mixing bowl. Add wine mixture and eggs, beat at medium speed of an electric mixer 2 minutes. Gradually stir in cheese and enough remaining flour to make a soft dough. Turn dough out onto a floured surface and knead until smooth and elastic (8 to 10 minutes). Place dough in a greased bowl turning to grease top. Cover and let rise in a warm place (85 degrees) free from drafts, 1 1/2 hours or until doubled in bulk. Punch down dough, let rest 10 minutes. Place dough in greased 1-quart souffle dish or 9 inch pie plate. Cover and let rise in warm place (85 degrees) free from drafts, 40 minutes or until doubled in bulk. Bake at 375 degrees for 20 minutes. Cover with foil and bake an additional 20 minutes. Yield: 1 loaf.