I’m flattered and honored to have my good friend Orange following my trek around the world. Every week she writes me an update about what she’s made and what she and her husband thought of it, and I love it. This weekend her mother-in-law is coming to visit and she informed me that they planned on making the White Chocolate Pearl Sugar Bread together because it looked oh so good.
WAIT! While the first try was good, it can be better. I had an idea on how to make it so, but had not had a chance to try it. Feeling some time pressure (don’t worry, Orange, it needed to happen), I tried again and this time was much more successful. Not as good as the original, but a very good copycat.
Here’s the updated bread recipe , adapted from Plan to Eat.
Makes 1 loaf
1 ¾ cups warm water
¾ tsp yeast
3 TB honey
1 ¾ cups whole wheat flour
1 ¾ cups white flour
1 tsp sea salt
1 TB olive oil
8 oz white chocolate, broken into chunks
Belgian pearl sugar
1. Mix the water, yeast and honey in your mixer bowl and let the yeast proof.
2. Next mix up the whole wheat flour salt and olive oil.
3. Mix #1 with #2 and let it sit for one minute. You can just use a wooden spoon here.
4. Now add the white flour. I do this part in the mixer fitted with a dough hook. Mix it on high for 7 min. Let sit for 15 minutes.
5. Dump the dough onto a floured surface (I use one of those big pastry scrapers). It will be quite sticky and stretchy so work quickly and with plenty of flour. I reiterate- the dough will be very loose and sticky. Press the dough into a rectangle and then stretch the dough into a rough rectangle. Add one third of the chocolate to the top edge.
6. Fold the bread over the chocolate. Add another row of chocolate and fold it again.
7. Give it one more roll, and one more row of chocolate, three in all. Fold over the other long side and compress to form a tight cylinder. Cover the top with the pearl sugar.
8. Place in a sugared, buttered loaf pan and let it rise until it’s sticking over the top of the pan, about 1 hour.
9. Bake the bread at 350 for 35min. Let sit about 30 minutes before slicing, and then be careful to not squish it.
*I didn’t use the sugar syrup to pour over the top for the last few minutes that I did in the original recipe. I don’t think it would be bad to do that, though I dont’ think it’s really necessary. If you want a nice glaze for the top, to for it.*