Bread no. 4 : Chocolate Cinnamon Babka from Peter Reinhart's Artisan Breads Every Day.
Adjustments : We were almost out of white flour so this was made with pretty much all wheat flour. I substituted half of the sugar with Splenda. And I melted the chocolate chips on the stove because I didn't want to get the food processor dirty and just spread it out like frosting on the rolled out dough. Worked pretty well.
Notes : I have made this a few times, but in the past have done the swirl shape. I think in the future, I'll stick with the swirl. Much prettier & seems to distribute the chocolate more evenly.
Review : Total favorite. But really, it's a dessert, not a bread.