American chocolate bread

 
                          AMERICAN CHOCOLATE BREAD
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  Cup           All-purpose flour or bread
                         -flour
    1      Cup           Warm water (105 - 115 F)
    2                    Envelopes dry yeast
    2      Tablespoon    Honey
                         Dough:
    1      Cup           Lukewarm milk (95 F)
    3      Tablespoon    Butter -- melted
    4                    To 5 cups all-purpose flour
                         -or bread flour
    8      Ounce         Semisweet chocolate
                         -coarsely chopped
    1                    Egg beaten with 2 Tbs
                         -whipping cream (glaze)
                         Sugar
 
 Makes 8 small loaves 
 
 Sponge: 
 
 For sponge:  Whisk flour, water, yeast and honey in large bowl until
 smooth.  cover with plastic.  Let stand in warm draft-free area 1 hour. 
 
 For dough:  Stir down sponge, using wooden spoon. Blend in milk, butter and
 salt.  Mix in enough flour 1/2 cup at a time to form soft dough. Knead on
 floured surface until smooth and no longer sticky, adding more flour if
 necessary, about 10 minutes. 
 
 Grease large bowl.  Add dough, turning to coat entire surface. Cover bowl
 with plastic.  Let rise in warm draft-free area until doubled, about 1 1/4
 hours. 
 
 Grease eight 2 1/2 x 4 1/2-inch loaf pans.  Gently knead dough on lightly
 floured surface until deflated. Pat out to 3/4 inch-thick rectangle. Cut
 into 8 even pieces. Pat each out into 4x7-inch rectangle. Spread 1 ounce
 chocolate on short end of each. Roll up jelly roll fashion. Pinch seam and
 ends to seal. Arrange seam side down in prepared pans. Cover with kitchen
 towel.  Let rise for 15 minutes to lighten. 
 
 Preheat oven to 375 F.  Brush loaves with egg glaze and sprinkle with
 sugar.  Bake until light brown and loaves sound hollow when tapped on
 bottom, about 30 minutes. Immediately remove from pans. Cool on racks
 10    minutes.  Serve loaves hot. 
 
 Variation:  Spread 1 Tbs raspberry preserves on short end of dough before
 adding chopped chocolate. 
 
 Bon Appetit 
 
 
 
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