White Chocolate Cinnamon Bread

By debicakes62

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.

Ingredients

• Large 1 1/2-pound Loaf
• 1/2 cup milk, lukewarm
• 3/4 cup water, lukewarm
• 1 1/2 teaspoons vanilla
• 1 1/2 teaspoons salt
• 2 tablespoons granulated sugar
• 2 teaspoons cinnamon
• 2 tablespoons unsalted butter
• 2 1/2 cups King Arthur Unbleached Special Bread Flour
• 1 package (8 ounces) white chocolate, coarsely chopped (or about 1 1/3 cups white chocolate chips)
• 2 1/2 teaspoons instant yeast

Details

Servings 12
Adapted from kingarthurflour.com

Preparation

Step 1

Place all of the ingredients, except the white chocolate, into the pan of your bread machine and program for the raisin bread 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. If you don't have a raisin bread cycle, add the chocolate about 3 minutes before the end of the second kneading cycle. Yield: one 6-inch 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.