White Chocolate Bread

There aren't many things I can make that my family gets as excited about as this very simple, very basic, and very... unpretentious bread. It's nothing more than a soft, chewy, slightly crusty loaf studded with white chocolate that becomes melty and caramelized in the oven, and yet it's one of the most irresistible and fantastic things I know. It's partially nostalgia for sure- a few years ago we went on a vacation with Club Med resorts, with whom this bread is famous, and apparently omnipresent in all their resorts (I'd love to go around to them all to study that claim... ahem). It was present at every meal, and I had it... with every meal. It's perfect in that it's greater than the sum of its parts, and definitely deserves its legendary status.

You can make it with a few pantry basics and in very little time, especially for a yeast dough. It's not too sweet because the dough itself is unsweetened, so it's never cloying. and you can enjoy it both hot and fresh or cooled. If there's any leftovers (yeah, right) you can make a glorious bread pudding or French toast. You can also make it with dark chocolate for a change, or if white chocolate isn't your thing.

If you like white chocolate, make this bread as soon as possible. Eat it as soon as you can cut it and feel the love.

White Chocolate Bread - From Club Med 
Makes 5 loaves, or an absurd quantity of buns (I usually halve this!)

8 C. (2 Lbs.) Bread flour
About 3 1/2 C. Water, room temperature
1 TBSP Vital wheat gluten
1 Tsp. Active dry yeast, or 15 g. Fresh yeast
2 Tsp. Salt
2 3/4 C. White chocolate chips or chunks (or more... if you like.)

In a stand mixer bowl, mix the flour, gluten and yeast. Using a dough hook, add the water- you might need slightly more depending on your conditions, but let the dough absorb what you've put in before adding any more (it'll be very sticky). Mix on medium for 2 minutes, then add the salt and mix on medium-high for 8-10 minutes. 

Add the chocolate chips and mix until well-incorporated on low speed, about 1 minute. Let rise in a covered, greased bowl for about 20 minutes.

Preheat the oven to 230℃. Divide dough into 5 pieces and shape into oblong loaves (or, make into buns!). Let proof covered on a parchment-lined baking pan for about 30-45 minutes- less time for warmer conditions.

Brush with water. Bake for about 20 minutes, or until golden-brown and crusty. Use a spray-bottle with water to spritz loaves if you want them to be crustier.

Let stand for at least 15 minutes before cutting.