Reviewed: Sep. 7, 2011

Not to my liking. almost ruined my bread machine with the runny quick bread texture. not a yeast bread.

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Reviewed: Dec. 27, 2010

i made this on christmas and it turned out very good. i added a tsp of vanilla extract and a teaspoon on almond extract. next time i will double the white chocolate chips. i also made it by hand and found it very simple. thank you for the recipe!

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momma-c

Cooking Level: Intermediate

Reviewed: Oct. 14, 2010

Turned out perfect! I added a lot more chips than it said probably 1/2 cup. I also added a lot more cinnamon...probably 2 more tablespoons, I added the extra in when the MIX in beep went off. My secret : I added powdered French Vanilla coffee creamer. It matched up with it perfect...just a hint extra of vanilla :) After the bread machine was done kneading/rising I removed it, separated in to 2 loaf pans, let rise again in a warm (100-200*oven) then baked on 325*/350*

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cookinmarinewife

Cooking Level: Expert

Living In: Owensboro, Kentucky, USA

Reviewed: Sep. 6, 2010

Made it with no changes to the ingredients. I put it on dough cycle and baked it in the oven. The consistency of the dough looked as if it needed more flour, but I baked it anyway. It came out great. I think baking it this way helped to distribute the white chocolate. We are going to use the rest of the loaf to make French Toast.

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HESSELMJ

Cooking Level: Intermediate

Reviewed: Dec. 24, 2009

I've made this many times within the past few months - I made it for a family event and people keep requesting it. It's amazing. Some family members used it to make french toast! My only comment is that in my breadmaker, I had to add an extra half-cup of bread flour.

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Nicole

Cooking Level: Intermediate

Home Town: Mount Kisco, New York, USA

Living In: Winter Park, Florida, USA

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

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

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

Living In: Denver, Colorado, USA

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 (dana)

Cooking Level: Expert

Home Town: Belton, Texas, USA

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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