Club Med’s White Chocolate Bread Courtesy Of Evan by bettina

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Club Med’s White Chocolate Bread Courtesy Of Evan
Submitted by bettina on July 20, 2005 at 10:09 am

DESCRIPTION
Club Med's White Chocolate Bread(courtesy of Evan)

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Evan very nicely shared this with all of us, after conniving it out of one of the chefs...a scaled down version of their formula, for the home baker.

The version given originally makes up 5 loaves, I will also include that, but this version scales it down to a more manageable two slightly under one pound loaves.

17.5 oz ap flour
12 oz water
1 cake fresh yeast, or 1 pkt active dry, or sub instant
1/4 oz salt
1/2 oz sugar
5 oz white chocolate, either chips or chopped

Mix all ingredients( I autolyse the flour/water first, about 20 minutes, just to check the absorption), for thirty minutes, on the first speed, then add chocolate, and mix for additional five. My mixer was getting a bit tired, so I kneaded in the chocolate by hand. The dough, which is a 69% hydration, should remain on the soft side, feel free to add a small amount of water, if it appears to be too stiff, it should clear your mixer bowl, but perhaps stick to the bottom a bit.
The long mix time incorporates part of the initial fermentation period, and I believe also gives the bread the desired texture, which is a very finely grained crumb, almost brioche-like in quality, not at all heavy or dense, and the crust was light and crispy, not tough/chewy.

Form into loaves, I panned mine, 8"x 4" pans,, allow to just about double, which took 45-50 minutes, for my kitchen, and bake at 430F for approx 25 minutes, test at 200F for doneness.

The white chocolate will caramelize on the outside, and will appear to have burnt--not to worry, it tastes fantastic.

35 oz ap flour
24 oz water
1 oz yeast
0.5 oz salt
1.0 oz sugar
10 oz white chocolate

Mix, proof, as noted, scale out into 5 loaves, bake as noted. These slightly smaller loaves, although they bake up nicely enough, would actually be better looking, if baked in 7x3 pans, so as soon as KAF has 'em, I'm gettin' 'em!

This is copied from a posting, to a Club Med group...

Yield: 6 loaves

White Chocolate Bread Recipe (from 2004 at Turkoise)
1kg (2.2lb) flour
10gr (1 tsp) yeast
10gr (1 tsp) sugar
20gr (2 tsp) salt
600ml (2.5 cups) water
600ml (2.5 cups) white chocolate chips
Mix the flour, yeast and sugar with the water for 15 minutes.
Add the salt and mix again for 5 minutes.
Add the white chocolate chips and mix again for 5 minutes.
Bake at 160c (320f) degrees for 20 minutes (baking time should not exceed 25
minutes).

comments
Submitted by krider on Wed, 2011-12-21 20:15.
just made the six loaf version for my teachers at school but the bread took much longer than 20 minutes to cook... it was more around 30 then i turn the oven up to 350 to finish it. Otherwise it looks beautiful thanks for the recipe!!!

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