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White Chocolate Bread


The white chocolate chips or chunks in this bread partially melt, scenting the whole bread with the aroma of white chocolate, and providing small "pools" of chocolate in every bite. The dough bakes into pillowy rolls for a morning snack.

At a glance

one 9" x 5" loaf, or 12 buns
Nutrition information


Choose your measure:


Glaze, optional

  • 1/2 cup white chocolate chips or chunks
  • 2 tablespoons butter
  • 1 tablespoon honey or light corn syrup
  • 1 tablespoon milk (preferably whole) or cream
  • 1 cup confectioners' sugar or glazing sugar



  1. To make the bread: Place all of the dough ingredients (see "tips", below) into the bucket of your bread machine. Program the machine for basic bread, light crust, and press Start.
  2. To make the glaze (optional): In a small saucepan set over low heat, or in the microwave, melt together the white chocolate, butter, honey, and milk or cream, stirring until smooth.
  3. Sift the sugar into the chocolate mixture, and stir; thin with a teaspoon or so of extra milk if necessary to make a smooth, spreadable glaze.
  4. To make the topping: Chop or crush the white chocolate.
  5. Just before the final rise cycle begins, brush the top of the loaf with water or beaten egg white, and sprinkle with the crushed white chocolate. (This step is optional, but if you like caramelized white chocolate, it really adds a nice touch.) Allow the machine to finish its cycle.
  6. To make into buns: After the rise, divide the dough into a dozen 2 1/2 ounce (71g) pieces, shaped into round balls. Place on a parchment-lined baking sheet.
  7. Cover and let rise for 30 to 45 minutes; the buns will be quite puffy.
  8. Preheat the oven to 350°F.
  9. Gently brush the buns with water or beaten egg white, and sprinkle the white chocolate for the topping on them.
  10. Bake the buns in a preheated 350°F oven for 18 to 20 minutes, until they're a light golden brown.
  11. Optionally, spread the glaze over the warm rolls, then allow them to cool for an hour or so, for the glaze to harden.
  12. Store for up to 5 days, well-wrapped at room temperature, or freeze for 3 months.

Nutrition Information

  • Serving Size 59g
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 195
  • Calories from Fat
  • Total Fat 7g
  • Saturated Fat
  • Trans Fat
  • Cholesterol 5mg
  • Sodium 187mg
  • Total Carbohydrate 19g
  • Dietary Fiber 1g
  • Sugars 9g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.