White Chocolate Cinnamon Bread

White Chocolate Cinnamon Bread

Photo by Debi D.

  • Prep Time


  • Total Time


  • Servings



  • 1½-pound loaf

  • ½ cup (4 ounces) milk, lukewarm

  • ½ cup (4 ounces) water, lukewarm

  • 1½ teaspoons vanilla

  • 1¼ teaspoons salt

  • 2 tablespoons (⅞ ounce) granulated sugar

  • 2 teaspoons cinnamon

  • 2 tablespoons (1 ounce) unsalted butter

  • 3 cups (12¾ ounces) King Arthur Unbleached Bread Flour

  • 1⅓ cups white chocolate chips

  • 2½ 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.


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