American Chocolate Bread Recipe

• 1 1/2 c. All-purpose flour or possibly bread flour
• 1 c. Hot water (105 - 115 F)
• 2 env dry yeast
• 2 Tbsp. Honey
• 1 c. Lukewarm lowfat milk (95 F)
• 3 Tbsp. Butter, melted
• 4 c. All-purpose flour or possibly bread flour (up To 5)
• 8 ounce Semisweet chocolate, coarsely minced
• 1 x Egg beaten with 2 Tbs whipping cream (glaze) Sugar

1. Makes 8 small loaves
2. Sponge:For sponge: Whisk flour, water, yeast and honey in large bowl till smooth.
3. cover with plastic.
4. Let stand in hot draft-free area 1 hour.
5. For dough: Stir down sponge, using wooden spoon.
6. Blend in lowfat milk, butter and salt.
7. Fold in sufficient flour 1/2 c. at a time to create soft dough.
8. Knead on floured surface till smooth and no longer sticky, adding more flour if necessary, about 10 min.
9. Grease large bowl.
10. Add in dough, turning to coat entire surface.
11. Cover bowl with plastic.
12. Let rise in hot draft-free area till doubled, about 1 1/4 hrs.
13. Grease eight 2 1/2 x 4 1/2-inch loaf pans.
14. Gently knead dough on lightly floured surface till deflated.
15. Pat out to 3/4 inch-thick rectangle.
16. Cut into 8 even pcs.
17. Pat each out into 4x7-inch rectangle.
18. Spread 1 oz chocolate on short end of each.
19. Roll up jelly roll fashion.
20. Healthy pinch seam and ends to seal.
21. Arrange seam side down in prepared pans.
22. Cover with kitchen towel.
23. Let rise for 15 min to lighten.
24. Preheat oven to 375 F. Brush loaves with egg glaze and sprinkle with sugar.
25. Bake till light brown and loaves sound hollow when tapped on bottom, about 30 min.
26. Immediately remove from pans.
27. Cold on racks 10 min.
28. Serve loaves warm.
29. Variation: Spread 1 Tbs raspberry preserves on short end of dough before adding minced chocolate.

allpurpose flour, water, env dry yeast, honey, milk, butter, allpurpose flour, chocolate, egg

Taken from cookeatshare.com/recipes/american-chocolate-bread-64706 (may not work)