Chocolate Yeast Bread With White Chocolate

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I decided to base this bread off of a white bread recipe from Peter Reinhart’s The Bread Bakers Apprentice, from page 268. I needed a reliable recipe for soft bread while only leaving the chocolate aspect to chance. I’m using almond milk for this bread, it lasts longer than regular milk so it’s all I buy. Using the same weight of regular milk should produce the same results.

To make the ganache I used one cup of heavy creamer, minus 1/4 cup that I used to make Lavender Truffles and an equal weight of chocolate chips (178g each). Brought the creamer to a simmer, added the chocolate chips and let stand for a few minutes then stirred until smooth. It made around 230g of ganache. I put what was left in the freezer, apparently it will last for 9 months.

I meant to buy espresso powder, but ended up getting cappuccino drink mix instead.

The bread isn’t too chocolatey, and could use more white chocolate, or just cut into smaller pieces. I probably could have added the rest of the ganache when adding the white chocolate to give it a bit more of a chocolate flavour but otherwise it still turned out good.

View Bakers Percentage spreadsheet.
If you’d like to use this recipe to make a specific amount of dough, you can download the spreadsheet from Google Docs (download as Excel or OpenOffice) and enter a new weight into the Desired Weight cell at the bottom.

I’ve submitted this post to YeastSpotting.

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One Response to Chocolate Yeast Bread With White Chocolate

  1. wow. I think I really like your style 🙂 this is simply amazing.