Cheese & Wine Bread

3 cups all-purpose flour
1 pkg. active dry yeast
1/2 cup dry white wine
1/2 cup butter or margarine
2 t. sugar
1 t. salt
3 eggs
1 cup (4 oz) cubed Monterey Jack cheese

In large mixer bowl, combine 1-1/2 cups of the flour and the yeast. In saucepan, heat wine, butter or margarine, sugar and salt just till warm (115 to 120), stirring constantly till butter almost melts. Add to dry mixture in mixer bowl. Add eggs. Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. By hand, stir in the cheese and enough remaining flour to make a soft dough. Turn out only lightly floured surface; knead until smooth and elastic. Place in lightly greased bowl, turning once to grease surface. Cover and let rise in warm place till double, about 1-1/2 hours. Punch dough down; cover and let rest 10 minutes. Shape into 8 inch loaf. Place in a greased 9 inch pie plate; cover and let rise in warm place till double, about 40 minutes. Bake in 375 oven about 40 minutes, covering with foil after the first 20 minutes of baking. Makes 1 large loaf.