Looking for recipe for Lemon white chocolate bread?

Please help me find this!!!!Looking for recipe for Lemon white chocolate bread?
White Chocolate Bread





41/3 cups flour


1 teaspoon yeast


1 teaspoon sugar


2 teaspoon salt


21/2 cups water


21/3 cups white chocolate chips








Place the flour, yeast, sugar and salt in a small bowl, and mix with an electric mixer.





Mix on medium-low speed for 1 minute. Add water, and mix another 12 minutes on medium or second speed. Add the chips and mix for an additional 2-3 minutes or until the chips are well distributed throughout the dough.





Take dough out of the bowl and lightly knead into a ball. Let rest for 15-20 minutes.





Preheat oven to 450 degrees.





Cut the dough into 4 portions and knead into the desired form. (Note: These looked like French bread loaves when we saw them on the rack, ready to bake.)





Place the loaves on a baking pan lined with parchment paper and bake for approximately 20 minutes or until nicely browned.





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Chocolate Bread with Chocolate Butter





1 cup warm milk


1/4 cup butter, softened


1/2 teaspoon vanilla extract


1 large egg


3 cups white bread flour


1/2 cup granulated sugar


1/4 cup unsweetened cocoa


2 1/2 teaspoons active dry yeast





Place ingredients in the bread machine pan in the order suggested by the manufacturer.


Select Basic or Sweet bread cycle and start machine.


Makes one (2 pound) loaf.





Chocolate Butter





1/2 cup unsalted butter


1/4 cup semisweet chocolate chips, melted and cooled





Cream butter with electric mixer, beat in cooled chocolate until well mixed. Spoon into serving container with lid and chill until firm.


Serve with warm Chocolate Bread or other breads such as brioche or croissants.


Makes 3/4 cup


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Chocolate Bread Recipe





1 package active dry yeast or 18 grams fresh yeast


1/2 teaspoon sugar


1/3 cup plus 1 tablespoon lukewarm water


4 1/2 cups unbleached all-purpose flour


1/2 cup plus 2 tablespoons sugar


1/3 cup unsweetened cocoa powder


2 teaspoons salt


1 1/4 cups lukewarm water


1 egg yolk


1 tablespoon butter, room temperature


1 cup unsweetened chocolate chips





Stir the first 3 ingredients in a large mixing bowl; let stand until foamy, about 10 minutes. Mix the flour, sugar, cocoa and salt in another bowl. Stir 1 1/4 cups water, the egg yolk and butter into dissolved yeast; then stir in the flour mixture, 1 cup at a time, with your hands. Stir in the chocolate chips last. Knead on a lightly floured surface until velvety, elastic and moist, 8 to 10 minutes.


If done in a mixer, follow the same stages but add the chocolate chips together with the flour using the paddle. When it is blended, change to the dough hook and knead 2 minutes at low speed then 2 minutes at medium speed.


Place the dough in an oiled bowl, cover with plastic wrap and let rise about 2 hours.


Punch the dough down and cut in half. Shape into round loaves and place on an oiled baking sheet. Cover with a towel and let rise until doubled, about 1 hour.


Preheat the oven to 450 degrees F.


Bake for 15 minutes, reduce the heat to 375 degrees F and bake 30 minutes longer. Cool on a rack. Slice and enjoy for breakfast or a snack


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CHOCOLATE BREAD





Use ingredients at room temperature.





1 pkg. yeast


1/4 c. warm water


1/2 c. sugar


1/4 c. unsweetened cocoa


1 egg, unbeaten


1/4 c. butter


1/2 tsp. vanilla


3/4 c. warm water


3 c. flour


Cream cheese





OPTIONALS:





1/2 c. raisins


1/2 c. chocolate chips


1/2 c. chopped nuts





Pour 1/4 cup of warm water into bowl. Add 1 package of yeast. Stir until completely dissolved. Stir in sugar and butter. Keep stirring until everything is very smooth. Stir in cocoa, vanilla and egg until smooth. Add 3/4 cup warm water and one cup flour. Beat until smooth and elastic. Keep adding flour, one cup at a time. Dough should be stiff. Mix at least 5 to 10 minutes after last addition of flour.


Turn out dough onto a well floured surface. Cover your hands with flour and knead. Fold dough in half. Push down and away from you. Turn a quarter turn. Fold in half again. The harder you work the dough, the better texture your bread will have, and the better it will rise.





Knead for 10 minutes. If the dough is sticky, add more flour to your hands. After 10 minutes push your hand against it. If nothing sticks to your hand it is elastic, it is ready to raise. Put your dough into a lightly greased bowl and grease the top lightly.





Cover the bowl with a clean dish cloth. Pick a warm place with no drafts, let rise until double in size (about 1 1/2 hours). Take dough out of bowl and punch it down. (Punching it down is just kneading it a few seconds). Divide dough into two portions and shape into a loaf shape. Grease two bread pans and place dough into pans. Cover the loaf pans and let rise until double in size, about 45 minutes.





Preheat oven to 350 degrees and bake until brown, about 40 to 45 minutes. Remove the loaves from the pans and place on a wire rack to cool. Spread with cream cheese, pour a cup of tea, relax and enjoy