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The world of fermentation.
The idea to make a quick bread with cocoa, cinnamon and cayenne pepper comes from Milk Street Facebook Community member Jennifer Polse. Lisa Kinser had the same thing in mind, but she also suggested the addition of tahini. The bitter notes of the chocolate, nuttiness of the tahini, warmth of the cinnamon and fieriness of the cayenne are wonderfully complementary flavors. A dark, shiny chocolate-tahini glaze makes this a simple quick bread elegant enough to serve as dessert.
grams (1¼ cups) all-purpose flour
grams (⅓ cup) plus 2 tablespoons unsweetened Dutch-processed cocoa powder, divided
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