1 1/2 c All-purpose flour or bread 4 To 5 cups all-purpose flour
-flour -or bread flour
1 c Warm water (105 – 115 F) 8 oz Semisweet chocolate,
2 Envelopes dry yeast -coarsely chopped
2 tb Honey 1 Egg beaten with 2 Tbs
Dough: -whipping cream (glaze)
1 c Lukewarm milk (95 F) Sugar
3 tb Butter, melted
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 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.
Yields
8 servings
