food and drink ? Blog Archive ? American Chocolate Bread

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 4?7-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 degrees 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.

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