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White Chocolate Chip Bread

Oct 6, 2007 | From the kitchen of Rose

Update: Now with photos!

I wanted to include this recipe in The Bread Bible but it necessitated a second visit to Club Med by my cousin Elizabeth who gave me the recipe after a prior visit. The original recipe was all in metrics (no problem there) but included “Puratos” as one of the ingredients. Luckily I had learned about this interesting product, which is a sourdough starter sprayed onto the yeast, when I went on a bakery tour in Switzerland, sponsored by Albert Uster several years ago. I replaced it with my usual old sourdough starter and was delighted by the results.

The white chocolate chips (and be sure to use the variety that contains cocoa butter such as Nestle’s) melt and form little spaces in the bread which become coated with the chocolate forming a lacy crumb. I love it for breakfast or tea time (not that my work schedule allows for it) lightly toasted with butter and strawberry jam or sprinkled with cinnamon with just enough sugar to separate it for even distribution which is equal volume


Recently I had a delightful conversation with head baker Louis Felix at the Martinique Club Med, who invited me to come down and bake with him saying that wonderful French phrase “Il faut mettre le main à la pâte” (which translates to: it is necessary to feel the dough. By the way, I’ve heard people mispronounce it as paté which would be not a good idea at all!) They no longer use the “Puratose” and they add a little vital wheat gluten as their flour is softer. Other differences that may interest you is that they use instant yeast equal in weight to the salt which is about 4 times the amount I use so the dough rises much faster. Also, they use 60% water, about 25% chocolate chips, and bake the loaf free form at 180˚C which is about 350˚F.

My version uses the old sour dough starter for extra flavor and shelf life and a slower rise, again for more flavor but the flavor and sweetness of the chocolate makes this less necessary. If you eliminate the starter, decrease the salt by 1/8 teaspoon (total 6.2 grams).

Oven Temperature: 425°F., then 400°F. (tent after 15 minutes)
Baking Time: About 30 minutes

White Chocolate Bread Club Med
Makes: An 8 inch by 4 inch by 4 1/4 inch high loaf, 21 ounces / 600 grams








Harvest King flour OR bread flour or unbleached all purpose and add 3/4 teaspoon vital wheat gluten

 2 cups, dip and sweep

 11 ounces

312 grams

instant yeast

3/4 to 1 teaspoon[1]


2.2 grams

water, room temperature (70 to 90¡ÆF.)

3/4 cup + 2 tablespoons

7.2 ounces

207 grams

old stiff sourdough starter, torn into small pieces

2 rounded tablespoons

1.2 ounce

35 grams

salt at 2%

about 1-1/4 teaspoons


6.7 grams

white chocolate chips

1/2 cup

3.3 ounces

95 grams

[1] Use 1 teaspoon yeast if room is below 80°F

Equipment: One 8 1/2 by 4 1/2 6 cup loaf pan, lightly greased

1) Make the dough
In a large bowl (mixer bowl if using a stand mixer), place 100 grams/3.5 ounces/2/3 cup of the flour, water, starter, and half the yeast. Whisk until very smooth to incorporate air, about 2 minutes. If using a bread machine scrape it into the container.

In a medium bowl, whisk together the remaining flour with the remaining yeast and dust it over the sponge to form a blanket (completely covering it) Cover the container or bowl tightly with plastic wrap and allow it to ferment for 1 hour or up to 4 hours at room temperature.

Bread Machine Method:

Mix for 3 minutes, rest for 20, mix 3 minutes while adding the salt, and knead 7 minutes.

Mixer Method:

With the dough hook mix on low speed (#2 Kitchen Aid) about 1 minute, until the flour is moistened to form a rough dough. Scrape down any bits of dough. Cover the top of the bowl with plastic wrap and allow the dough to rest for 20 minutes. Sprinkle on the salt and knead the dough on medium speed (#4 Kitchen Aid) for 7 minutes.

Both Methods:

The dough should be very elastic and smooth, and sticky enough to cling slightly to your fingers. If it is still very sticky knead in a little flour. If it is not at all sticky spray it with a little water and knead it. Add the white chocolate chips and knead another 3 minutes (The dough should weigh about 22.6 ounces/646grams---about 3 cups.)

2) Let the dough rise

Using an oiled spatula or dough scraper, scrape the dough into an 2 quart dough rising container or bowl, greased lightly with cooking spray or oil. Push down the dough and lightly spray or oil the top of the dough. Cover the container with a lid or plastic wrap. With a piece of tape, mark where double the height would be. Allow the dough to rise (ideally at 75°F to 80°F.) until doubled, 1 to 1 1/2 hours to about 6 cups. Using an oiled spatula or dough scraper, remove the dough to a floured counter and press down on it gently to form a rectangle. Give it 1 business letter turn, round the edges and return it to the bowl. Again, oil the surface, cover, mark where double the height will now be and allow it to rise for about 1 hour and 15 minutes. (It will fill it fuller than before because it is puffier with air—to 2 quarts).

3) Shape the dough and let it rise

Turn the dough onto a lightly floured counter and press it down to flatten it slightly. It will still be sticky but use only as much flour as absolutely necessary.

Gently press or lightly roll the dough with a rolling pin into a wide rectangle. (The long side of the dough should be facing towards you.) The exact size is not important at this point. Press the dough with your fingertips to deflate any large bubbles. Try to keep the chocolate chips from being exposed as they will caramelize if not covered by the dough. Place it in the prepared loaf pan (no more than 1/2 inch from the top of the pan—it was 1-inch from top).

Cover the shaped dough with a large container or oiled plastic wrap and allow it to rise until almost doubled and when pressed gently with a finger the depression very slowly fills in. The highest point will be 1 inch higher than the sides of the pan. (If desired, you can do the entire shaped rise overnight in the refrigerator. When ready to bake, allow it to finish rising, if necessary, at room temperature or if it has risen fully, allow it to come to room temperature for 30 minutes to an hour.).

4) Preheat the oven:

1 hour before baking, set a baking stone or baking sheet toward the bottom of the oven and preheat the oven to 425˚F.

5) Bake the bread

Mist the dough with water, quickly but gently set the baking sheet on the hot stone or hot baking sheet and toss 1/2 cup of ice cubes into the pan beneath. Immediately shut the door, reduce the heat to 400˚F, and bake 15 minutes. Turn the bread half way around, tent it with aluminum foil, and continue baking 15 to 20 or until the bread is golden brown and a skewer inserted in the middle comes out clean. (An instant read thermometer inserted into the center will read about 190°F.).

The Rose Ratio flour: 100% starter: 10.4% water: 66.6% yeast: 0.66% salt: 2% (of all flour including 23.1 grams in starter) chocolate is about 17% of the dough


Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from charlotte
10/14/2014 01:50 PM

Charlotte, when someone gives me a recipe, if it works i change nothing but if it doesn't, or has ingredients that are not accessible to the home baker, i have to adapt it. i have improved the recipe further in my new book "the baking bible" by cutting off some of the dough and using it to envelope the shaped loaf to keep the white chocolate that is near the top of the loaf from burning.


This is not the recipe I acquired from the chef at Club Med. Does anyone have the original recipe?


hi teh ex! it's listed right there in the instructions.


Hi there, if I were to use the mixer method for this bread, when do I add in the salt?


I only have a liquid sourdough starter in my fridge. How much of it would I use?


zorra the texture of the bread looks great! what fun to see it in german and to know it has travelled so far. happy holidays and thanks for the feedback!


Rose, I baked it and it's delcious! If you would like to have a look: http://kochtopf.twoday.net/stories/4538532/

Thank you for this delicious recipe!


sorry it was left out. i use 100 grams/3.5 ounces/2/3 cup of the flour in the sponge.


How much of the flour do you use for the sponge? Loking at other recipes in the bread bible I plan to use 1/2 in sponge and the other half as blanket. This looks stunning and a suitable treat for my sons 4th birthday tomorrow.


What a wonderful recipe and interesting to know how the least expected ingredients work on the less common recipes! The loaf is beautiful. One more silent benefit of REAL white chocolate!


You will find complete instructions for making a starter in the Bread Bible. I think you would risk deflating the dough too much if you added the chips at the end--if you only rolled it up, that would probably work, but then the chips wouldn't be evenly distributed. I think some of these names vary by brand, but Fleischmann's Rapid Rise is the same as instant (it may also say for bread machines).


Hi Rose,

I want to give this one a try, but don't have any of the starter. How can I make the sourdough starter from scratch? Also, can I wait to add the white chocolate ships until the last rolling with the pin, top with the chips then roll up and put the rolled loaf into the pan for the final rise? Will that make a difference with the texture of the loaf? I also wanted to know if the instant yeast is the same as the rapid rise yeast? Thanks for all your help. Happy baking!


This recipe looks devine. I am new to bread making and very pleased to be attempting my fist loaf from The Bible today. I woud also like to make this loaf without the starter. I just want to clarify, do I simply eliminate the starter and adjust the salt, and then carry on with the recipe as normal. Im trying to understand how everything works and Im not sure if the starter has any other purpose other than to increase flavour and shelf life. Cant wait to try it. PS: My first loaf is the Pugliese, inspired by the beautiful cover picture!



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