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Monday, November 14, 2011

White Chocolate Bread... hmmm.

I had this bag of white chocolate chips in my pantry and my mother's Kitchenaid Mixer screaming at me from the countertop, so I decided to make something that sounded tasty. I followed this recipe:
Except I don't have a breadmaker and didn't have bread flour so I used the mixer and all-purpose flour. I stuck all the ingredients plus 3 extra tablespoons of flour and the chips in the mixer on low for 15 minutes. Then I used the dough hook and mixed it on medium for another 7 minutes. Then I added another 1/4 cup of white chocolate chips, mixed it with a hand spatula and let it rise for an hour. I punched it down (but it hadn't risen much and was very sticky) and stuck it in my greased, glass, bread pan. Then I let it rise while the oven preheated to 375, and cooked it for 45 minutes. It ended up being delicious, but took a long time to cook because I put too much dough in one pan. My advice would be to split the batter into 2 bread pans or cut the recipe in half. Otherwise, it was deliciously sweet and a perfect, moist breakfast or dessert bread! Even my husband loved it and took some to work, which he never does with anything I bake except cookies.

(If I had a picture I'd post, but I ended up cutting in to it to taste as soon as it came out of the oven. I was too excited!)

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