Wow, did this bread ever smell great, in dough form, while baking and … while eating! It is at it’s best once cooled and given some time to mellow.
I got the inspiration for the chocolate cinnamon blend from Peter Reinhart’s bread, Chocolate Cinnamon Babka, see my post here: http://www.northwestsourdough.com/discover/?p=900 from his book, Artisan Breads Every Day. I loved that blend of flavors, chocolate and cinnamon.
