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White Chocolate Bread

Club Med White Chocolate Bread

Stop. Whatever you’re doing. Grab your keys. Drive to the nearest grocery store and buy yourself some white chocolate chips and wheat gluten. Speed home as fast as you can, and make this bread. Immediately. Because once you do, you won’t be able imagine how you ever lived without it. It’s that good.

I first had this bread about 7 years ago on a family vacation to Club Med. This bread is their specialty. And every morning, we’d race to the buffet and load our plates with it. I could have lived on it. And when we left, I was sad, because I’d have to go back to eating cereal for breakfast. I scoured the internet when I got home, looking for a recipe, with no luck. I even tried baking a loaf of bread and throwing some white chocolate chips in it, with dismal results. It just wasn’t the same.

Then, just last week, a post popped up in my twitter account with a link to the recipe! The actual recipe. I could barely contain my excitement.

Vital Wheat Gluten

The one tricky part about the recipe is an ingredient. It calls for wheat gluten. Maybe I’m out of the loop, but I’ve never heard of such a thing. Oh I know that gluten is what makes bread chewey, but I thought it was more a result of a process, and not an ingredient you could buy. So off we went in search of wheat gluten. Lucky for us we found it fairly easily at a health food store nearby. There was this box by Arrowhead Mills, but there was also some by the Bob’s Red Mill brand (this one was cheaper though, by a whole $3! so we went with it instead). Score.

With wheat gluten in hand, I just needed to find time to make it. So I did. Yesterday. During the time I usually reserve for my daily workout. If I can only have an hour of free time, I’d much rather make this bread than exercise. Can you blame me?

The bread is surprisingly easy. I was expecting much more wait-time and a lot more hand to dough contact, but no. If you’ve got a stand mixer it practically makes itself.

Club Med White Chocolate Bread

The result is quite similar in texture to a typical country bread, but with one delicious twist – morsels of sweet molten white chocolate, melted into the bubbles and nooks and crannies of the bread. The chocolate pieces on the outside of the bread turn golden and crisp, and even more of the chocolate oozes out during the baking process. The sweetness permeates every last bite. Eat it for breakfast, or dessert, or anytime in between. And don’t be surprised if your two large-ish looking loaves (we halved the recipe) are gone within 48 hours.

I told you it was good.

White Chocolate Bread

Makes 5 loaves. Recipe from ClubMed Insider.


8 cups flour
1 teaspoon yeast
1 tablespoon wheat gluten
2 teaspoons salt
3 1/2 cups water
2 3/4 cups white chocolate chips


Place flour, yeast and gluten in a small bowl. Mix on medium-low or first speed for 1 minute. Add water and mix for another 2 minutes. Add salt and continue to mix for another 8-10 minutes on medium or second speed.

Add chips and mix for 1-2 minutes or until the chips are well distributed throughout the dough. Take dough out of bowl and lightly knead into a ball. Let rest for 15-20 minutes.

Preheat the oven to 450?F. Divide dough into 5 equal portions and knead into the desired form. Let the loaves proof for about 30-45 minutes, depending on the heat and humidity of the area.

Place uncooked loaves on a baking pan lined with parchment paper and bake for approximately 20 minutes. Remove from oven and let stand for 15 minutes.

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37 CommentsLeave a Comment →

  1. 1
    Posted On August 15, 2009 at 6:44 pm

    I am writing all this down because I am SO making this, hello!


  2. 2
    Posted On August 15, 2009 at 10:28 pm

    That does sound AWESOME! And when I was a kid I’d always dream my parents would take us on a Club Med vacation. Sadly, they never did. We did take a couple cruises, and went to Disney World, and lots of other places. But never Club Med. I’m officially jealous.


  3. 3
    Posted On August 16, 2009 at 5:27 am

    Oh my!! Bread and chocolate!! My mother would be in heaven, I am bookmarking this recipe to make for next time I visit home. Thanks for posting!!


  4. 4
    Posted On August 16, 2009 at 6:59 am

    It sounds and looks heavenly!


  5. 5
    Posted On August 16, 2009 at 9:07 am

    Yesterday, I woke up to a mountain morning thunder storm. Luckily I had purchased the two “not usually in the pantry products” wheat gluten and white choc. chips. So like mother, like daughter I too made this recipe.
    I had planned to make only half but by mistake added the full amount of water, the final ingredient. I had to go back and double the other ingredients. Even when added out of order the result was fabulous. I was eating warm white choc. chip bread before the storm had ended. I then gave away several mini loaves and froze two large loaves for my husband and other daughter who are backpacking, but mainly to prevent me from eating it all. This will be my new favorite breakfast treat replacing choc. chip banana bread!


  6. 6
    Posted On August 16, 2009 at 9:25 am

    Fascinating! I love the idea of chocolate bread although personally I think white chocolate chips are pretty terrible. I’d definitely use a chopped up high-quality white chocolate bar instead.


  7. 7
    kayla Ruben
    Posted On August 16, 2009 at 11:42 am

    oh my. you are a godsend. i remember this bread well from when i went to club med years ago…we smuggled some out with us for the plane ride home! i have been searching for the recipe for so long and finally have it! thanks so much!


  8. 8
    Posted On August 16, 2009 at 7:13 pm

    Wow. I’m already dreaming of turning any leftovers into French toast.


  9. 9
    Posted On August 17, 2009 at 4:33 am

    OMG! *Virtual hug* *Virtual kiss on each cheek* Seriously… thanks! My husband and I are avid ClubMed goers… in fact, we are headed to Cancun this December.
    I have the “ClubMed White Choc Bread” recipe, but it is missing one important thing. Exact baking degree and time. Also, it is for a huge amount, like 8 loaves or something. I have not been able to replicate the taste for 12 years now!

    Thanks again!!!!
    Cheers :)


  10. 10
    Posted On August 17, 2009 at 8:36 am

    Wow! This looks so interesting! I have never seen anything like this and I know I will have to make it soon!


  11. 11
    Posted On August 17, 2009 at 12:46 pm

    Sounds and looks like the best of both worlds! Thanks for sharing!


  12. 12
    Posted On August 17, 2009 at 1:54 pm

    What an interesting recipe–I’m really looking forward to trying it! If you end up doing anything else with it (bread pudding, french toast, etc.), please post about it! I’d be curious to see.

    Just wondering about the yeast you used. Was it instant?



  13. 13
    Posted On August 17, 2009 at 5:44 pm

    hello! first of all… this bread looks amazing. and easy enough for me to try it myself! second, i just received your cupcake cards in the mail. thank you SO much— what pretty recipe cards! it was like receiving an awesome care package. i loved it!



  14. 14
    Posted On August 18, 2009 at 6:56 pm

    Mmmm. Looks lovely. I always have some wheat gluten on hand so that I can make seitan. I like to make ‘veggeroni’ for my sandwiches and sometimes veggie sausages. Its very handy indeed!


  15. 15
    Posted On August 18, 2009 at 10:09 pm

    I want that so badly. But I can’t have it in the house. I’d eat it all. Chocolate and bread? Be still my heart.

    OK. I’m bookmarking it afterall. Sigh.


  16. 16
    Posted On August 19, 2009 at 2:12 pm

    What a great idea for bread. How nice of club med to provide the recipe!! :0)


  17. 17
    Posted On August 20, 2009 at 4:50 pm

    I seriously want to try this recipe, but 2 questions…first, using a stand mixer, do you use the dough hook for the mixing or just the paddle attachment?
    Also, your photo shows 2 loaves, yet the recipe says to divide into 5 loaves. I am thinking this means 2 large loaves, or 5 small loaves. Help please.


  18. 18
    Posted On August 20, 2009 at 4:56 pm

    Denise –

    Good questions! To answer them, we used the dough hook on the mixer. You could use the paddle initially to mix the dry ingredients, but once you add the water you’ll have a big mess on your hands unless you use the dough hook. :) And we halved the recipe, only making two loaves instead of 5. :)



  19. 19
    Posted On August 26, 2009 at 11:01 am

    MMM…w/Nutella?? yes.


  20. 20
    Posted On September 15, 2009 at 6:07 pm

    Hi! I have reserved the recipe since you posted and I finally found time to create it today! However, I’m wondering, was your dough really sticky? Mine is awfully sticky and I added some flour to ease it up but it didn’t help too much. Suggestions? I also halved the recipe and am using a stand mixer. Thanks!


  21. 21
    Posted On September 25, 2009 at 4:08 pm

    I did end up turning this into French toast, but it may have been overkill. :) The bread all by itself was amazing, though! Thanks for posting the recipe!


  22. 22
    Posted On September 26, 2009 at 9:36 am

    Wow, I am sooooo glad I came upon your page. I tried out the recipe last night and wow…just wow… Amazing result… the look of it competes with the taste. Thank you so much for sharing:)!!


  23. 23
    Posted On October 10, 2009 at 3:25 pm

    I can’t wait to try this. I made a similar version a few years ago after coming home from Club Med. It was nothing like what I ate constantly on vacation! Maybe the wheat gluten is the key ingredient! It wasn’t in the one I had already tried.


  24. 24
    Posted On December 5, 2009 at 1:03 pm

    We, too, went to Club Med, and this is one of the things I enjoyed the most! I have been looking for the recipe for quite a while. With a new kitchen remodel in progress, this is sure to be one of the first things I will make in my new oven! Thanks a million, you have made my day!


  25. 25
    Chris M
    Posted On January 3, 2010 at 5:04 pm

    I’ve made this bread twice so far with great results and modified it by adding dried cherries. One question though. Do you think that using a 9×5 pan for a little more typical shape loaf would affect the baking time significantly?


  26. 26
    Posted On January 27, 2010 at 9:26 pm

    Hello Lindsay,

    I came across your blog looking for cupcake recipes, word has it you’re great at those. This is my first time here, I took a look around and I’m sure I’ll be hanging out here often, this white chocolate bread recipe literally made my jaw drop.
    There’s nothing I love more than bread and white chocolate is my husband’s favorite. However, I’m having one little problem and was wondering if you could help, I live in Egypt and I can’t find wheat gluten, would just regular plain gluten do? Please? :) Or any other substitute, I really wanna give this a try, your pictures are tempting enough and the recipe does sound quite easy.



  27. 27
    Posted On July 26, 2010 at 12:43 pm

    Quick question (a year late): can you use bread flour instead of regular flour? I’m wondering if that is going to screw everything up? making this tonight for sure!


  28. 28
    Posted On November 29, 2010 at 4:38 pm

    We also vacationed at ClubMed and the bread you described is heavenly. When we came home I searched the internet for the recipe. When I failed to find anything like it I decided I had to make my own. Since the bread itself is very much like a French bread that is where I started. Using my breadmaker for the dough only, i use the French bread recipe but add additional sugar (instead of 5 teas of white I use 2 T. White and 2 T. Brown). I also add in a scant 1/2 teas. of cinnamon. Allow the dough to cycle through till the “punch down” just before the final rise. This is when you remove the dough from the breadmaker and add in 1 1/2 cups of white rough chopped chocolate by hand. I use my Pampered Chef Pizza stone to allow the dough 1 more rising and then bake at 350 till the crust is golden brown and the white chocolate is oozing … yum !
    I want to try this recipe just to compare.


  29. 29
    Posted On January 5, 2011 at 10:14 pm

    Mine pretty much exploded in the oven, any reason why?


  30. 30
    Katie Jones
    Posted On May 9, 2011 at 4:32 pm

    I was also wondering if bread flour could be used instead of regular flour plus the wheat gluten. Bread flour is simply flour with a particularly high gluten content, as far as I know.


  31. 31
    Posted On January 11, 2012 at 12:18 am

    I have not tried the recipe yet but I hope that it tastes as good as the bread at club med! I had it with every meal it was available for and probably gained a ton of weight from how much I ate! Well anyway thanks so much for the recipe. The thought of another bite of this bread leaves my Mouth watering! Thanks!


  32. 32
    Judy D.
    Posted On February 7, 2012 at 1:59 pm

    Made this, loved it, kids loved it… It’s definitely a keeper! We froze one loaf, just took it out and reheated at 325 for 15 minutes and it’s incredibly delicious. I am throwing together another batch, because it’s THAT EASY!

    It definitely reminds me of what we enjoyed in Club Med / Nassau!


  33. 33
    Posted On August 1, 2012 at 11:02 pm

    Omg! Omg! I am like a 6 year old girl getting a pony!!! I had this bread at club med like 12 years ago and I have dreamed about it ever since! I can hardly wait to try it! Thanks soooooo much!!!!


  34. 34
    Posted On August 3, 2012 at 6:01 pm

    Am I the only person that found 20mins was no way near enough baking time?


  35. 35
    Diane G.
    Posted On August 22, 2013 at 3:17 pm

    OMG!!!! I found this recipe yesterday and it took me a day to find the vital wheat gluten (but I did!) and I just made my first 2 loaves and tasted a piece and am in heaven!!! How awesome is this bread!!!! Thanks so much for posting this recipe. I will serve it–whatever is left!–tomorrow to my son and DIL with their salads at lunch. Awesome!!!


  36. 36
    Posted On August 28, 2013 at 3:50 pm

    I don’t have a stand mixer can I use a hand mixer


  37. 37
    Posted On September 9, 2015 at 8:19 am

     The dough was very wet and sticky, but held up and the final result was fantastic.  I used a hand mixer with no problems. I also halved the recipe.   Thanks for the great recipe.


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