This recipe, by Lessley Anderson, calls for the world’s hottest chili peppers, along with cinnamon, evoking Mexican chocolate and mole. If you want to experiment with the heat level, separate the dough into two bowls just before adding the chili powder, then add different quantities of chili powder to each half batch. We don’t recommend going over 1 generous pinch per half recipe unless you are a chilehead, and in any case, apply caution. Bake the two separated halves in bread pans or two 8 × 8 baking dishes lined with foil.

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