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hacampbell badge: Community Member

kaf white cholate cinn bread

recently i made the white cholate cinnamon bread in my bread machine and the bread tasted good but i didnt get the nice pockets of the white chocolate chips that melt throuout my loaf like in the pic and in the description. i put them in at he machines beep but as the bread kneeded and did its rising the chips just seemed to dissappear? i have even tryed placing them in the freezer the nite befor to keep them from melting away but with no luck,any suggestions on hw i can get the wonderful little pockets if white cho taste in my loaf of bread?? thx

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atrage
  • Reply by atrage on January 25, 2012 at 6:23 pm
  • badge: King Arthur Baker

I recommend using a higher quality of white chocolate. Sometimes the fillers and waxes that are in lower grade commercial chocolate can cause this problem.

mrscindy
  • Reply by mrscindy on January 25, 2012 at 10:33 pm
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You could use the dough cycle and take the dough out after it proofs. At this point you can gently knead the white chocolate into the dough and pan it in a regular loaf pan, proof again and bake it.

That's what I would do, but atrage's suggestion of a better quality white chocolate is also a good one. Just be aware, white chocolate doesn't have the same properties as regular chocolate and may break down no matter the quality.

~Cindy

hacampbell
  • Reply by hacampbell on January 26, 2012 at 7:40 pm
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thankx for the suggstions and the input!!!! i will get dome bakers white cho and test it out!!