Ingredients
4 1/3 cups flour
1 teaspoon yeast
1 teaspoon sugar
2 teaspoons salt
2 1/2 cups water
2 1/3 cups white chocolate chips
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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White chocolate callets — mousse, ganache, decorating
Premium bread machine — dual kneading blades, rectangular loaf
Temperature-controlled tempering for chocolate work
Domed stoneware baker traps steam for artisan crust at home
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
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White chocolate callets — mousse, ganache, decorating
Premium bread machine — dual kneading blades, rectangular loaf
Temperature-controlled tempering for chocolate work
Domed stoneware baker traps steam for artisan crust at home
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
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Place the flour, yeast, sugar and salt in a small bowl, and mix with an electric mixer. Mix on medium-low speed for 1 minute. Add water, and mix another 12 minutes on medium or second speed. Add the chips and mix for an additional 2-3 minutes or until the chips are well distributed throughout the dough. Take dough out of the bowl and lightly knead into a ball. Let rest for 15-20 minutes. Preheat oven to 450 degrees. Cut the dough into 4 portions and knead into the desired form. (Note: These looked like French bread loaves when we saw them on the rack, ready to bake.). Place the loaves on a baking pan lined with parchment paper and bake for approximately 20 minutes or until nicely browned.