Port Wine Cheese

(Via Toren Smith)
INGREDIENTS:
1 large egg
3 tablespoons port wine
1 cup very warm water
1 cup port wine cheese ball
1 teaspoon salt
3 1/4 cups bread flour
2 tablespoons gluten
2 tablespoons Parmesan
1 tablespoon sugar
1/8 teaspoon baking soda
1 package yeast
DIRECTIONS:
Let all ingredients get to room temperature
It's okay to leave the nut coverging on the cheese ball
Add wet ingredients, then dry ingredients
Use white/basic bread cycle
Use 1 1/2 pound load setting
User dark loaf setting
When the breadmaker says it's done, it usually is not cooked in the center (with most breadmakers). Preheat the oven to 350 and put the pan and all into the oven for another 15 minutes or so after the breadmaker quits baking. Check center for doneness with a wood skewer. If the exposed crust gets too dark while doing the extra baking, cover it with tinfoil.