White Chocolate Club Med Bread

white chocolate club med bread headerSUMMARY – a soft crumb and crust makes a very light bread. White chocolate chunks lend a subtle sweetness.


I need to start with a reminder to myself and anyone else. Don’t leave bread dough in the fridge for a week. Your bread will smell like a brewery when you bake it.


Why would I leave a batch of bread dough in the fridge? I was sick last week 🙁 Twice!


I haven’t shared this before on this blog. But I have relapsing Multiple Sclerosis. Short version, my symptoms are annoying, not debilitating. Like fatigue, tingling in my hands and feet, nerve pain, minor cognitive issues. So 2 Saturdays ago, my nerve pain started acting up. I can feel the pain shooting through the top of my right leg, and the meds I take don’t touch it. So I was really not feeling better til Sunday evening.

mixing-dough-after-first-riseMonday evening I was (finally!) able to make the dough. I put it in a container and put it in the fridge because it still needed to rise and I couldn’t leave it out overnight.

dough-into-fridgeTuesday at work, I could feel my throat was sore. Around 3 p.m. I was ready to take a nap. And probably had a fever. Came home from work and went to bed. Took 2 days off work.


I wasn’t able to catch up and actually bake it til Saturday.

When I was baking it, someone in the house asked me if I was boiling wine or something. I still couldn’t really smell, but yeah the bread dough was old.


It actually baked up OK but I didn’t let it rise in the pan long enough. The crust was still really tender and the crumb was very light. The chocolate chunks (I didn’t chop the pieces I just broke them up) did lend a nice sweetness. Some of the largish pieces broke through the outside dough wrap and carmelized. Still good.


But the bread tasted weird. Like burnt beer. I ended up tossing half of the loaf.


So the next time I make this dough, I won’t leave it in the fridge for a week!


This post is part of the Alpha Bakers bake-along. It’s an online project where a group of food bloggers bake our way through The Baking Bible by Rose Levy Beranbaum.

Most of the recipes made during this project will not be shared. If you see something amazing and want to know about the recipe please let me know. You might want to get the book for yourself, or at least check it out from your local library before deciding.


  1. Sorry to hear about your illness. Thank goodness cooking is there to divert us from the challenges of life. It was a shame about the bread taste but I like your freeform shape better than baked in a tin. Seems more appropriate for a sweet loaf. Hope you’re feeling a bit better now.

  2. Glad you are feeling better. This bread was so nice it’s a shame all your hard work was undermined. I agree with Catherine, the free form shape is really nice. Here’s to hoping you have a long dry spell of MS symptoms.

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