Bread, Week 11: I’d planned to make a different loaf of bread this week, but unfortunately, I didn’t really plan ahead. The “no-knead” part of the recipe title didn’t jump out at me (I was distracted by cherries and chocolate in the title instead), so I had to do a little searching to find another bread that I could bake without waiting overnight. I wanted a yeast bread, and I wanted it to be sweet since I would eat it for breakfast and a snack on vacation. Nothing jumped out at me until I found this White Chocolate Cinnamon Bread recipe.
The original was a bread machine recipe. I don’t know much about bread machines, but luckily I’ve made enough bread to know how long I needed to knead it and let it rise. The recipe gave me the baking times that I needed.
White Chocolate Cinnamon Bread (adapted from King Arthur Flour)
10 ounces bread flour
2 3/4 ounces whole wheat flour
2 tbsp sugar
2 1/2 tsp yeast
1 1/4 tsp salt
2 tsp cinnamon
1/2 cup milk (I used almond milk)
1/2 cup water
2 tbsp butter
1 1/2 tsp vanilla
1 1/3 cup white chocolate chips
Combine all ingredients except white chocolate chips in the bowl of a stand mixer. Use the dough hook to stir and knead the dough on medium speed for about 7 minutes. The dough should feel soft but not sticky; add a little flour if necessary. Place in a greased bowl and let rise, doubled, in a warm place for about an hour, until doubled in size.
Knead in white chocolate chips and shape for your greased 9×5 inch loaf pan. Spray the top with cooking spray and let rise, covered, for about another hour, until dough is doubled in bulk. Preheat oven to 350F. Bake for about 40 minutes, until the internal temperature reaches 190F. Check after 20 minutes and cover it with foil to prevent excessive browning. (I wish I had done this!) Cool completely before slicing.
This was a pretty tasty bread. It had good bready and chewy texture from the bread flour. The small amount of whole wheat flour that I added was unnoticeable. The cinnamon flavor was obvious but not overwhelming, and the white chocolate chips gave the bread a nice sweetness overall. You often have cinnamon or chocolate in bread, but the white chocolate was a good alternative. It was nice to have the bites of flavor in the bread without adding crunch or chew (like from nuts). I liked the way that the white chocolate chips melted into the bread, but the melting chips obviously did not make the bread particularly pretty. Next time, I might line the loaf pan with foil to make removal easier by keeping the chips from sticking to the sides and bottom of the pan. I also should have covered the top of the loaf with foil during baking to keep it from browning so much. The bread kept well for several days – I’m on day 4 of it right now – and was great both as a snack and for breakfast with no toasting necessary. Overall, this was a tasty loaf and special loaf of bread, and an easy enough recipe to make. I would make this bread again.