Wait, you said if you add chocolate, it's like a biscotti... so is the regular bread that you make "like a biscotti", too?
I like soft bread, but this sounds nice to try. Unless it makes hard bread. :p
Did you use whole wheat flour or that all purpose stuff? Interested to know if whole wheat flour cooks up nice this way or not.
i meant biscotti not in the sense of dryness but in the sense of a more subtyle chocolate flavour that is not like a chocolate muffin that hits you over the head with chocolate flavour. of course you can add as much choclate as you like and probably make it super chocolate!
i've used 100% wheat flour but i have a hard time making that not turn out as hard as rock. i'm still working on it.
but if you like a real dense bread, like russian rye is, then you would really like to do a chocolate with wheat.
toasted would be yummy!
also to everyone who thinks you're going to break your teeth chewing inot this bread, that is not the case. and of you want it less cristy then just don't cook it as long with the cover off.
but i think it's a great skill (and fun and grounding to), to learn the skill of making bread. any kind of bread that suits you.
it's healthier, cheaper, more fun, and it's just a skill one should learn how to do because it's basic survival.
and it's more delicious! no additives or preservatives either.