Recipe - American Chocolate Bread

1 One half cup Allpurpose 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 cup Allpurpose flour or bread
flour (up To 5)
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 draftfree area 1 hour.

For dough: Stir down sponge, using wooden spoon. Blend in milk, butter and
salt. Mix in enough flour One half 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 draftfree area until doubled, about 1 1/4
hours.

Grease eight 2 One half x 4 1/2inch loaf pans. Gently knead dough on lightly
floured surface until deflated. Pat out to Three fourths inchthick rectangle. Cut
into 8 even pieces. Pat each out into 4x7inch 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

Posted to MCRecipe Digest V1 #619 by Terilynn Sanford terily@tenet.edu
on May 23, 1997