Urbane Chardonnay and cheese bread

1/2 cup Urbane Chardonnay (or try Urbane Sauvignon Blanc for a change of pace)
1/2 cup butter
2 teaspoons sugar
1 teaspoon salt
3 cups all-purpose flour
1 package dry yeast
3 eggs
1 cup shredded Monterey Jack cheese

Combine the first 4 ingredients in a small saucepan; cook over low heat until very warm (120˚ to 130˚). Set aside.
Combine 1 ½ cups flour & yeast in a large mixing bowl. Add wine mixture & eggs; beat at medium speed of an electric mixer 2 minutes.  Gradually stir in cheese & enough remaining flour to make a soft dough.
Turn dough out onto a floured surface, & knead until smooth & elastic (7-8 minutes). Place dough in a greased bowl, turning to grease top.  Cover & let rise in a warm place free from drafts, 1 ½ hours or until doubled in bulk.
Punch dough down; let rest 10 minutes. Place dough in a greased 1-quart soufflé dish or a 9 inch pie plate. Cover & let rise again until doubled in bulk (about 40 minutes).
Bake at 375˚ for 20 minutes; cover with foil, & bake an additional 20 minutes.

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