I mentioned a short while ago that this was the best bread I’ve ever made. America’s Test Kitchen really hit one out with their recipe for cinnamon swirl bread because the effort is rewarded with superior results.
So, today as part of my day-off therapy, I decided to make another batch. It’s all wrapped up and awaiting my wife for her return.
But I also decided to experiment.
I liked baked goods in general. Sweet ones, especially. In Italy, for breakfast we’d often stop for pane al cioccolato and an espresso. Bold, buttery bread with dark, intense chocolate. It’s worth it to go back just for that.
That thought led me to a question: what if I swap raisins for chocolate chips and natural unsweetened cocoa for the cinnamon?
This. Is. Incredible.
I used Ghirardelli 60% cocoa chocolate bits as well as their unsweetened cocoa. The results are simply amazing.
Better? Perhaps. How about, just as good as.