Here is an Asiago Cheese Bread recipe that calls
for wine and garlic. It comes from Margaret Fox's
Cafe Beaujolais. The flavor is very rich and satisfies long. Hope this helps. Note: not tested in a bread
machine. Go the old-fashioned way of bowl&spoon!

Preheat Oven 375 degrees Makes two loaves

6 tbsp unsalted butter
6 tbsp minced garlic
2 pkgs dry yeast
1/2 cup minced scallions
4 tsp sugar
1/4 cup warm water
2 eggs, beaten
1 tsp salt
1 1/2 cups dry white wine
6-6 1/2 cups flour
1 lb. aged Asiago cheese, 1/2" cubes

Saute onions & garlic in butter for i minute. Avoid
browning. Dissolve yeast & sugar in water. Set
aside 10 minutes. In large bowl, whisk yeast w/
eggs, salt and wine. Gradually add 3 cups flour-
mix thoroughly. Add onions and garlic. Add remain-
ing flour. Knead on floured board till smooth and
springy. Cover and let rest. Place in greased
large bowl to rise. Cover with damp towel.
II.

Divide dough in 1/2. Knead half of the Asiago in
each. Grease two laf pans or form dough in rounds.
Cover dough, let rise till doubled.
Bake 25 min.-then 5-15 minutes more.

Cool 30 minutes before slicing.