-
1
Saute onions and garlic in butter for about 30 seconds.
-
2
Remove from heat and set aside.
-
3
Dissolve yeast and sugar in water.
-
4
Stir and set i warm place for 5 minute Mix should be bubbly.
-
5
Stir again.
-
6
In large bowl, whisk wine, eggs, salt and yeast mix.
-
7
Slowly add 3 cups of the flour, and beat for about 3 minute until elastic threads start to form around edge of bowl.
-
8
Add cool garlic and onion mixture.
-
9
With wooden spoon, beat in 2 1/2 to 3 cups more flour.
-
10
Turn dough out on a lightly floured surface, and knead until smooth and springy.
-
11
Cover with a clean, dry dish towel, and let rest 5 minute Knead again.
-
12
If dough is tacky, add 1/4 cup more flour and knead 5 more minute.
-
13
Place dough in large, greased bowl, turn so its greased all over, and seal airtight with plastic wrap.
-
14
Put in a warm place and let it rise until doubled, about 1 hour.
-
15
Punch down, turn out, and knead a few times to pop air bubbles.
-
16
Divide dough in half and knead half the cheese into each piece, forming 2 balls.
-
17
Put in a warm place, cover with a dish towel and let rise until almost doubled, about 45 minutes to an hour.
-
18
Grease two 9x5 pans and shape each ball into logs long enough so that the dough touches the ends of the pan.
-
19
Bake at 375 for 25 minutes.
-
20
Reverse pans (top to bottom, front to back) and bake for another 5 to 15 minute Check by tapping on the bottom of the pans.
-
21
They should sound hollow when done.
-
22
Remove loaves from pan and cool on wire racks for at least 30 minutes before slicing.
