White chocolate Club Med bread from The Baking Bible by Rose Levy Beranbaum

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on April 10, 2015

    For white chocolate lovers. As chawkins noted, the dough is quite easy to work with and bakes up nicely. I loved the technique of wrapping the chocolate-filled loaf in a "sheet" of plain dough to prevent exposed pieces of chocolate from over-browning. I'm tempted to try this on fruit-filled loaves where the exposed dried fruit often burns as the loaf bakes. The cinnamon raisin bread for the rum raisin French toast (page 440) uses the same dough recipe - not very sweet but butter-rich with a very soft crumb.

  • chawkins on March 29, 2015

    The loaf turned out beautifully, the dough was quite easy to work with. But I guess I'm just not a fan of white chocolate, I'm not enamored with this loaf, will not make again.

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