American Chocolate Bread

Title:
American Chocolate Bread

Yield:
8 Servings

Categories:
Bread,
Chocolate




Ingredients:





 1 1/2 c  All-purpose flour or bread


          -flour


     1 c  Warm water (105 - 115 F)


     2    Envelopes dry yeast


     2 tb Honey


          Dough:


     1 c  Lukewarm milk (95 F)


     3 tb Butter, melted


     4    To 5 cups all-purpose flour


          -or bread flour


     8 oz 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