Ingredients: 

• 3 cups         Sifted unbleached bread flour 
• 1 tbsp        Baking powder
• 2 tbsp        Sugar
• 1 1/3 cups    Dry Missouri wine (Norton works well*)
• 1 tbsp        Melted butter 

Directions: 

1. Preheat the oven to 375 degrees Fahrenheit. 
2. Combine the dry ingredients in a large mixing bowl. Whisk to evenly distribute. 
3. Make a well in the middle of the dry ingredients; pour in the wine.
4. Stir well until the mixture is mostly combined. 
5. Turn the dough and leftover flour mixture onto a flat surface dusted with light layer of flour. 
6. Knead the dough for 3-5 minutes to incorporate the last of the flour mixture and create smooth dough. Shape the dough into an oblong, bâtard shape and place it on a parchment lined cookie sheet. [You can do other shapes, but you’ll need to adjust the baking time accordingly as it won’t take as long with smaller shapes.]
7. Brush the loaf with melted butter and cut three ¼ inch deep scores diagonally in the top of the loaf. 
8. Bake for 30-35 minutes at 375 degrees Fahrenheit until the crust is browned slightly. Let cool for at least five minutes before cutting and serving. 

* You can use any type of wine you like, but Norton adds a nice, strong flavor and aroma. If you choose to use a sweeter wine, omit the sugar in the recipe. This bread is best fresh and hot, but will keep in an air tight container for 3-5 days. 
Try this recipe out today for a delicious and unique treat! 

www.youtube.com/watch?v=dnmA30ySOgI&feature=youtu

Click play to learn how you can make some Missouri Wine Quick Bread!