White Chocolate Chip Bread

This is the milkiest loaf I ever had. The interesting thing is the dough itself doesn’t contain any milk or milk powder, and is in fact a lean dough instead of an enriched one, making it different from regular loaves. It’s the white chocolate chips which give the strong milk flavor, and I like them not sweet eating with the crumb together at all.

The bread makes great toasts. You could see the chocolate chips have formed little holes inside the bread, and when toasted, the little holes would be caramelized outside but lacy inside, producing two different textures and tastes. The fact is I had three pieces in one time. Yum!

Recipe: Real Baking with Rose Levy Beranbaum

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