Reviewed: Dec. 10, 2009

I must have done something wrong. The flavor was wonderful but the texture was coarse and crumbly. Did not raise well at all. Will try it again but I think I will just use the dough setting on the bread machine and bake it in smaller loaf pans.

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Guestroom

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Reviewed: Nov. 16, 2006

Too buttery for our tastes. The Chocolate Chip Bread I uses only 1 1/2 tsp of yeast, and 2 tbsp of butter and it rose just as high as this one did and tasted just right. May try making this one again, but with less yeast and butter. Still a pretty good bread. It baked up high and fluffy, and soft, too. Thank you for posting.

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Ilovemy4kids

Cooking Level: Beginning

Living In: Jakarta, Jakarta Raya, Indonesia

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Reviewed: Oct. 19, 2006

I would give this 4 stars for taste, but although I selected the 1.5 pound loaf option on the bread machine, when I sliced into it, the loaf was raw in the middle. I tried to finish it off in the oven, but then it was totally over-cooked and tough on the outside. I will definitely make this again, but will try the 2 pound loaf option.

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Caroline C

Cooking Level: Expert

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Reviewed: Oct. 8, 2006

I have made this bread about 6 times. I think it is important to add the ingred. into the machine as stated and NOT to prep the yeast first. Otherwise, it will rise too high and push the lid of the machine open (as has happened to yours truly). It is not really a 'white chocolate' tasting bread (the name is a little misleading), but a sweet bread with a hint of cinnamon. A lovely breakfast bread. Great with coffee or tea.

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opal~/~dragonfly

Cooking Level: Expert

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Reviewed: Dec. 10, 2005

it was ok as a bread, just i was expecting a lot more white chocolate. Also, it sort of bunched up and glued together, it was not at all light and fluffy. i dont think it should be called white chocolate bread, because you got my hopes up. if i had tasted this bread without knowing it had white chocolate in it, then i would be happier with it. Am i making any sense?

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freshfruityblob

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Reviewed: Apr. 10, 2005

Great bread. My husband raved about it and without hesitating rated it a 5. Made exactly as directions stated. Did not rise too high but just perfect and the consistency of the bread was wonderful. The cinnamon and the white chocolate complimented each other nicely. Next time I make it, I may add another 1/2 cup of chips. Thanks Susan.

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LESLEYfromWI

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Reviewed: Apr. 3, 2005

Agreed with most of the reviews below. Something might have been wrong with the recipe. It rose too high and seems to be too big in my 2-pound capacity bread maker. I reduced the yeast to 2tsp (1pkt=2 1/4ts), used room-temperature milk instead of warm milk and increase the salt to about 1 1/2 tsp. After removing from pan, it collapsed like a balloon. Despite all this, the taste was rather good. Sweet and "cinnamony" although one wouldn't have guessed that there's white chocolate inside.

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MYCOFFEE21

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Reviewed: Jan. 1, 2005

Definitely a sweet bread and the flavors are very subtle. DH said it was "like candy". Texture was nice and smooth. Ended up adding 3 tbs. of flour extra from the ingredients as listed to get the "tacky" feel to the dough (it's been very rainy here). Definitely rose too much -- filled my 2lb machine with 1 1/2 lb ingredients listed, but suspect that might be using liquids which were too warm rather than too much flour. Will definitely try again with cold liquids. Made again with cold liquids. Only had to add 1 tbs of extra flour to get nice elastic dough. Still filled my 2lb machine.

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Kristen

Cooking Level: Intermediate

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Reviewed: Jul. 9, 2004

The taste was all right, but not even remotely chocolatey. Mostly it tasted like cinnamon. Also the loaf broke in half when I took it out of the bread pan, even though I did reduce the amount of liquid in the recipe after reading the other reviews. All in all I was pretty disappointed, I threw most of it out. I might try it again with dark chocolate chips, but even still the recipe is not properly proportioned.

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ASHLYNNS MOMMY

Cooking Level: Expert

Living In: Mesa, Arizona, USA

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Reviewed: Dec. 24, 2003

Quite good! It did _not_ shape perfectly, it fell on one side; something is wrong with the recipe's balance. However, it _did_ taste great, with a caramelly taste where the melted chips were. It was even better after cooling for a few hours, when the flavours seemed to have permeated. Make it for your family, but not for company.

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OCTOVUS

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Reviewed: Mar. 18, 2001

The final product was a reasonably sweet, but unremarkable bread that disappoints those who are chocolate fans. Not a keeper in the recipe box.

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WAYNE DONALDSON

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Reviewed: Jan. 5, 2001

Really wonderfull tasting bread. Everyone should try it. I also did this by hand and was just as easy to do.

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misticunicorn

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Reviewed: Nov. 26, 2000

I tried this recipe several times. The only time I got it to work is when my 3year old turned my 2lb breadmaker off in the middle of the cycle and I started again tfrom the beginning. The dough will rise too high (even when I used 1.5 lb measurements) and it is barely done.

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