Best 8 White Chocolate Chip Bread Recipes

CHOCOLATE CHIP BREAD I

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select 'Mix Bread' cycle or the setting that allows ingredients such as seeds or fruit to be folded into the dough; press Start. Add the chocolate chips at the signal, or about 5 minutes before the kneading cycle has finished. Remove loaf from pan to cool when bake cycle finishes.

WHITE CHOCOLATE BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Place French bread in a large bowl. Pour heavy cream over bread and let soak. Add sugar, eggs, and vanilla extract; mix all together with your hands. Add white chocolate chips and mix thoroughly.
• Bake in the preheated oven until bubbly, 40 to 45 minutes.
• While bread pudding is baking, prepare the sauce. Combine white chocolate chips and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until melted. Drizzle a small amount of sauce over each serving.

WHITE CHOCOLATE BREAD

Steps:

• Place all of the ingredients into the bucket of your bread machine, reserving 1/3 cup of white chips or chunks for the topping. Program the machine for basic bread, light crust, and press Start. After about 10 minutes of kneading, examine the dough; it should be smooth and soft, not gnarly. Add additional water, if necessary; the bread will rise properly and have a beautiful, tender texture if it has the correct amount of liquid. Note: If the bread is coarse-textured and collapses, use slightly less liquid the next time.
• If you have a bread machine that seems to heat the dough a lot as it kneads, such as the Breadman, add half the chocolate at the beginning of the kneading cycle and half near the end, as otherwise it may all melt. Adding all of the chocolate at the beginning worked fine with the Zojirushi, which is a "cooler kneader" than Breadman.
• Chop or crush the reserved white chocolate. Just before the final rise cycle begins, brush the top of the loaf with water or beaten egg white, and sprinkle with the crushed white chocolate. (This step is optional, but if you like caramelized white chocolate, it really adds a nice touch.) Allow the machine to finish its cycle.
• Here's a helpful hint: Just before the final rise cycle begins, and before you brush the top with water or egg, lift the dough out of the machine, remove the paddles, and spritz the bucket with non-stick baking spray. The baked bread will release more easily from the pan, and only small holes will be left in the bottom, rather than the larger holes the paddles would have left.
• You could also form this dough into breakfast buns and glazed with vanilla frosting.
• To make buns, place all of the ingredients (except 1/3 cup of the white chocolate) into the bucket of your bread machine. Program the machine for dough or manual, and press Start. When the cycle is complete, turn the dough out onto a lightly floured or greased work surface. Divide the dough into 12 pieces, each weighing slightly more than 2 1/2 ounces. Shape the pieces into round balls, and place them on a lightly greased or parchment-lined baking sheet, leaving room between them for expansion. Cover and let rise for 30 to 45 minutes; the buns will be almost double in size, and be very soft looking. Gently brush the buns with water or beaten egg white, and sprinkle the reserved white chocolate over their tops. Bake the buns in a preheated 350°F oven for 18 to 20 minutes, until they're a light golden brown. Remove them from the oven, and cool them a bit on a wire rack. Spread while they're still warm with the following glaze, if desired.
• In a small saucepan set over low heat, or in the microwave, melt together the white chocolate, butter, honey, and milk or cream, stirring until smooth. Sift the sugar into the chocolate mixture, and stir; thin with a teaspoon or so of extra milk if necessary to make a smooth, spreadable glaze. Spread over the warm rolls, then allow them to cool for an hour or so, for the glaze to harden. Yield: 12 buns.

WHITE CHOCOLATE BREAD

Steps:

• Place flour, yeast and gluten in mixing bowl. Mix on medium-low or first speed for 1 minute with the hook attachment.
• Add water and mix for another 2 minutes.
• Add salt and continue to mix for another 8 - 10 minutes on medium or second speed. Add flour or water to get the correct consistency (not too sticky, not too dry).
• Add the chips and mix for an additional 1 - 2 minutes, or until the chips are well distributed throughout the dough.
• Take the dough out of the bowl and lightly knead into a ball.
• Put dough into an oiled bowl, cover with plastic wrap that has been sprayed with Pam and let rise for 45 minutes.
• Cut dough into three portions and knead them into the desired form (or place on a three baguette pan), and place them into your pans (lined with parchment or silpat).
• Let loaves rise for about an hour.
• Bake in a preheated 400 degree oven for about 20 minutes.

WHITE CHOCOLATE CRANBERRY BREAD

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and vanilla. Stir in melted chips. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture, alternately with buttermilk and orange juice, beating well after each addition. Fold in cranberries., Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

JEWISH CHOCOLATE CHIP MANDEL BREAD

Steps:

• Preheat oven to 375°. In a large bowl, beat oil and 1/2 cup sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; gradually beat into oil mixture. Stir in chocolate chips. Cover and refrigerate at least 2 hours. , Shape dough into a 12x3-in. rectangle on a parchment-lined baking sheet. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool on pan on a wire rack until firm, 10-12 minutes. , Transfer baked rectangle to a cutting board. Using a serrated knife, cut crosswise into 1-in. slices. Place on baking sheet, cut side down. Sprinkle with remaining 1 tablespoon sugar, Bake until golden brown, 4-5 minutes on each side. Remove from pan to a wire rack to cool completely. Store between pieces of waxed paper in an airtight container.

WHITE CHOCOLATE CHIP SUMMER SQUASH BREAD

Steps:

• Preheat oven to 375 degrees Fahrenheit. Spray a standard (8.5"x4.5") loaf pan with non-stick spray or grease with coconut oil.
• In a large bowl, whisk together the flour, baking soda, cinnamon, and salt.
• In a medium bowl, whisk together the eggs, coconut oil, brown sugar, almond extract, vanilla extract, and squash.
• Pour the wet ingredients over the dry and stir with a whisk just until combined. Fold in the white chocolate chips with a wooden spoon. Spread the batter into the loaf pan - the batter will be very thick.
• Bake until a toothpick inserted into the center comes out clean, 45 - 55 minutes. Remove from oven and let cool in the pan for about 10 minutes. Run a butter knife around the edges to loosen the sides, then invert onto a wire rack to finish cooling. Stores in an airtight zipper bag or wrapped in plastic wrap at room temperature for up to 3 days.

WHITE CHOCOLATE CRANBERRY BREAD

Steps:

• Preheat oven to 350 degrees F, then grease & flour a 9-inch loaf pan.
• In large mixing bowl, cream shortening & sugar.
• Add eggs, one at a time, beating well after each addition.
• Beat in buttermilk, orange juice, lemon zest & vanilla.
• Stir in melted chips.
• In another bowl, whisk together flour, salt & baking soda, then gradually add to this to creamed mixture.
• Stir in cranberries.
• Pour into prepared loaf pan & bake 55-60 minutes or until a toothpick inserted near center comes out clean.
• Cool 10 minutes before removing from pan & cooling completely on wire rack.