You know the old saying ... garbage in, garbage out. That definitely applies to baking, yes?? Use inferior ingredients and get an inferior product. That definitely ain't my style! I "Bake my Best" by using only KAF flour, SAF yeast and the best quality ingredients. When people say to me, "I tried to make your chocolate bread but it didn't come out as good as yours. What did I do wrong?" my first question is, "What flour did you use?" PJ, thanks for the heads up on the alterations that you made to the recipe for this bread. I had printed out the recipe from the website long ago and it has been sitting patiently in my "Recipes to Try" file. With my holiday gift baking almost completed, next week I can relax and turn my attention to trying some of those recipes I have set aside. This bread will surely be one of them. Here is my question to you ... I have a long covered clay baker (as opposed to the round cloche). I would like to use it for this bread but I'm not sure if there will be substantial differences in baking time from that you have suggested here. Any thoughts?? Bake at same temperature and test after 30 minutes for internal temp. between 200' and 205'. Happy Baking! Irene @ KAF

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