I made this bread using white chocolate instead of the regular. I prefer it that way but I am going to try it with regular chocolate this time! It is our go-to sweet bread recipe. I tried it with WW & rye combo, too. Not a bad result but you have a denser, not as holey texture. I don't mind because I like a hearty bread. I really appreciate her tips with this recipe. I am a novice baker and bread is really a tough area for me. One question though: It says overnight or at least 12 hours of proofing in room temperature. If I let it sit for 18 hrs, would it considered over-proofing?

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