Some Colorado Wine & Cheese Bread

If you’re like me, you can easily make a meal out bread, cheese and wine.  For me though, the cheese has to be baked into the bread or I won’t eat it, but then, that’s just me.  I have never been much of a cheese eater.  Imagine my delight when I saw a recipe that combines all of these great tastes that taste great together.  WHOOOOOO HOOOOOOOO!!!!!!  Even better, it is recipe from my own state of Colorado.

This is a bread that looks like a cake and has a very cake-like texture too.  It is very light and fluffy.  It is even baked in a cake pan.  But don’t be fooled.  It’s not a cake.  It really is a type of bread.  It is good on it’s own, but even better when warmed and served with chipotle butter.  We had a very typical Colorado meal of leftovers.  We had some leftover fried chicken and ribs and then I added some potato salad and baked beans along with this delicious wine and cheese bread.  It doesn’t get much more Colorado than that.  I even served it with a Colorado red wine from our own Bookcliff Vineyards.  Bookcliff Vineyards in Boulder

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Colorado Wine & Cheese Bread

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1 cup +2 TBSP flour

1/2 tsp baking powder

1/4 tsp cream of tartar

1/2 tsp salt

1/8 tsp baking soda

1/4 cup dry instant buttermilk

1/3 cup vegetable shortening

1 TBSP sugar

1 TBSP dried, minced onion

1 egg, beaten

1/4 cup milk

1/4 dry white wine

1-1 1/2 tsp dried oregano

1/4 cup grated Parmagiano cheese

 

Preheat the oven to 425* F .

Spray an 8-9 inch cake pan with cooking spray.

 

Sift all the dry ingredients together with the exception of the Parmagiano cheese and mix well.

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Add the egg, milk and vegetable shortening and work it all into the flour mixture.  You will have a thick, cake-like batter.

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Evenly spread or pat the batter into the cake pan.  I added a little flour to my hands and patted it with my hands.  It made it much more manageable that way.  When the batter is evenly spread into the pan, sprinkle the Parmagiano cheese on top.

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Bake for about 20 minutes or until the cheese topping has crusted over, the bread is golden brown and a toothpick comes out clean when inserted in the middle.  Let the bread cool before removing it from the pan and/or cutting it.  You can enjoy it as it, but it is even better when served warm with some smoky, slightly spicy chipotle butter on top.  it is already a Colorado creation, but with the chipotle butter, it becomes even more Coloradan.

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Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

15 thoughts on “Some Colorado Wine & Cheese Bread”

  1. You make me wish I could cook. But alas, not one of my gifts. But thank God he gave me a cooking husband. This week he made an Italian soup with zucchini and Italian sausage and carrots, and he added cornbread for dinner with my oldest daughter (age 53) and her husband. The problem was my daughter doesn’t like to eat vegetables, and she didn’t want soup. But, out of respect for my husband, she tasted it. You will never guess what happened: She took half the pot home, after eating about three half cups. Even her husband was flabbergasted, and he loved the soup too. You just never know!

    Liked by 1 person

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