White Chocolate-Cinnamon Bread

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Recipe photo

White Chocolate-Cinnamon Bread

star rating (7) rate this recipe »
Published prior to 2008

This is just plain yummy. A portion of the white chips melt, contributing to the smooth, dense texture of this bread, while other chips stay whole, giving you a potent burst of the flavor of white chocolate with each bite.


Note: Acting on the advice of the readers in the comments section below, we've decreased the water and increased the flour in this recipe; thus, you should be able to follow it successfully as written.

1 1/2-pound loaf
1/2 cup (4 ounces) milk, lukewarm
1/2 cup (4 ounces) water, lukewarm
1 1/2 teaspoons vanilla
1 1/4 teaspoons salt
2 tablespoons (7/8 ounce) granulated sugar
2 teaspoons cinnamon
2 tablespoons (1 ounce) unsalted butter
3 cups (12 3/4 ounces) King Arthur Unbleached Bread Flour
1 1/3 cups white chocolate chips
2 1/2 teaspoons instant yeast

Place all of the ingredients, except the white chocolate, into the pan of your bread machine and program for the basic cycle, light crust (if possible).

Check the dough after 10 to 15 minutes of kneading; it should have formed a smooth ball, soft, but not sticky. If necessary, adjust the dough's consistency with additional water or flour.

Add the white chocolate when the machine signals, or about 3 minutes before the end of the kneading cycle. When the kneading cycle stops, check and see if all the chips have been kneaded in; if not, take the dough out of the machine, and knead in any remaining chips by hand. Return the bread to the machine, and allow it to complete its cycle. Yield: one 8" (1 1/2-pound) loaf.

Note: Chocolate breads, rich in fat and sugar, are never an exact science in the bread machine. If desired, use your machine's dough or manual cycle, adding the chips at the end of the second kneading cycle. Then, at the conclusion of the dough or manual cycle, remove the dough, shape it as you wish, let it rise till it's just about doubled in size, and bake it in a 350°F oven for about 35 minutes. Check the loaf after 20 minutes of baking, as its high sugar content will cause early browning.

Nutrition information per serving (1 slice, 1/16 of loaf, 65g): 163 cal, 6.9g fat, 3g protein, 20g complex carbohydrates, 7g sugar, 2g dietary fiber, 6mg cholesterol, 237mg sodium, 46mg potassium, 19RE vitamin A, 1mg iron, 49mg calcium, 30mg phosphorus.

Reviews

1
  • star rating 01/14/2013
  • Lola from GA
  • Made it just as the recipe calls for. Perfect every time.
  • star rating 10/23/2012
  • cava1233 from KAF Community
  • I loved the flavor of this bread, and the smell was incredible. However the flour ratio seems way off. I had to pull the sticky mess out of the bread machine and add almost another 1/2 cup of flour. I also divided the dough in half to make two smaller loafs. I ended up cooking the second one a little longer because the first one was a little to under cooked in the middle. Great recipe though and I will definetly make again!! First loaf didn't even last an hour.
  • star rating 01/22/2012
  • hacampbell from KAF Community
  • tasted good but as the photo shows and statement says,i cant seem to get the nice pockets of white cho in my loaves???? it just looks like a reguar loaf of bread any suggestions hw to gt that effect? i am putting the chips in at the beep
    Sorry for the confusion. The original version of this recipe has been modified, to produce a firmer slice. I don't believe that we re-shot the photo. I'll ask our web team to take a look. Frank @ KAF.
  • star rating 06/08/2011
  • ames999 from KAF Community
  • This bread turned out great! I modified the amounts to fit my mini-zo, and chopped up a 4 oz bar of white chocolate instead of using chips. I brushed some melted butter onto the top and sprinkled with cinnamon sugar - so good!
  • star rating 10/30/2010
  • Fernanda from KAF Community
  • Delicious! I had to add one more cup of flour (thanks to brooklyn's review). Divided the dough into 8 buns and baked them for about 12 min... Yummy!
  • star rating 03/10/2010
  • brooklyn from brooklyn
  • this was excellent and very easy. i had to add about a cup more flour to make the dough less sticky and smooth but it came out perfect. Definitely a keeper.
  • star rating 07/16/2009
  • Charlene from Va
  • This bread is great! I brought it to a family get together and it was gobbled up by both kids and adults. I've baked it in the machine, and I've also done it using the dough cycle and baking in varoius pans.
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