KAF White Chocolate Cinnamon Bread, With Changes by ancameni

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KAF White Chocolate Cinnamon Bread, With Changes
Submitted by ancameni on August 14, 2010 at 12:20 pm

DESCRIPTION
When i made the bread with original ingredients, it collapsed after baking. Leaving the finshed bread in the pan for 10-15 min until a bit cooled, helped a little, but the bottom got soggy and it still squished when cut.
I changed some ingredient amounts and now it is perfect. I post the original KAF recipe (found in KAF's recipe section) and here.
Hope that KAF won't mind. It is a great yummy bread. Wonderful.
Thanks KAF.

• White Chocolate Cinnamon Bread
• This is just plain yummy. A portion of the white chips melt, contributing to the smooth, dense texture of this bread, while other chips stay whole, giving you a potent burst of the flavor of white chocolate with each bite.

SUMMARY
Yield 0

INGREDIENTS
KAF Original posted Ingredients

•
• Large 1 1/2-pound Loaf
• 1/2 cup milk, lukewarm
• 3/4 cup water, lukewarm
• 1 1/2 teaspoons vanilla
• 1 1/2 teaspoons salt
• 2 tablespoons granulated sugar
• 2 teaspoons cinnamon
• 2 tablespoons unsalted butter
• 2 1/2 cups King Arthur Unbleached Special Bread Flour
• 1 package (8 ounces) white chocolate, coarsely chopped (or about 1 1/3 cups white chocolate chips)
• 2 1/2 teaspoons instant yeast

KAF Original Instructions

Place all of the ingredients, except the white chocolate, into the pan of your bread machine and program for the raisin bread cycle, light crust (if possible).

Check the dough after 10 to 15 minutes of kneading; it should have formed a smooth ball, soft, but not sticky. If necessary, adjust the dough's consistency with additional water or flour.

Add the white chocolate when the machine signals. If you don't have a raisin bread cycle, add the chocolate about 3 minutes before the end of the second kneading cycle. Yield: one 6-inch loaf.

Note: Chocolate breads, rich in fat and sugar, are never an exact science in the bread machine. If desired, use your machine's dough or manual cycle, adding the chips at the end of the second kneading cycle. Then, at the conclusion of the dough or manual cycle, remove the dough, shape it as you wish, let it rise till it's just about doubled in size, and bake it in a 350?F oven for about 35 minutes. Check the loaf after 20 minutes of baking, as its high sugar content will cause early browning.
Nutrition information per serving (1 slice, 1/16 of loaf, 65g): 163 cal, 6.9g fat, 3g protein, 20g complex carbohydrates, 7g sugar, 2g dietary fiber, 6mg cholesterol, 237mg sodium, 46mg potassium, 19RE vitamin A, 1mg iron, 49mg calcium, 30mg phosphorus

INSTRUCTIONS
My Version with slight changes on the ingredients

8 oz (1cup)milk
1 1/2 tsp vanilla
1 1/2 tsp salt
2 tbsp sugar
2 tsp cinnamon (i used Vietnamese cinnamon)
1 oz (2tbsp) margarine( i used Fleischmans unsalted margarine)
12 1/4oz (2 2/3 c) KAF Breadflour
2 sp SAF Nevada Gold Instant yeast

8 oz White Chocolate Chips

Total dough weight: about 1lb14oz

Instructions are the same as the KAF original.
I shaped the dough, put it in my greased Pullman loaf pan. Bake at 350F for about 35 min. Internal temp. will be about 193F

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