Title: American chocolate bread
 Categories: Breads
      Yield: 8 Servings
 
  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 c  All-purpose flour or bread
           -flour (up To 5)
      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.