Prep 35 mins
Cook 20 mins
This recipe appeared in the Pittsburgh Post-Gazette, December 2006. I have yet to try this but am dying to!
- 4 1⁄3 cups flour
- 1 teaspoon yeast
- 1 teaspoon sugar
- 2 teaspoons salt
- 2 1⁄2 cups water
- 2 1⁄3 cups white chocolate chips
- Place the flour, yeast, sugar and salt in a small bowl, and mix with an electric mixer.
- Mix on medium-low speed for 1 minute. Add water, and mix another 12 minutes on medium or second speed. Add the chips and mix for an additional 2-3 minutes or until the chips are well distributed throughout the dough.
- Take dough out of the bowl and lightly knead into a ball. Let rest for 15-20 minutes.
- Preheat oven to 450 degrees.
- Cut the dough into 4 portions and knead into the desired form. (Note: These looked like French bread loaves when we saw them on the rack, ready to bake.).
- Place the loaves on a baking pan lined with parchment paper and bake for approximately 20 minutes or until nicely browned.
The bread didn't rise, and it was extremely a wet dough, very hard to work. I found another white chocolate bread recipe with about half the water, and half the white chocolate chips, and it said that after dividing the loaves, to let them sit for 45 minutes. Next time I'll try that, and see if it helps.