American Chocolate Bread Recipe - all-purpose flour

Method

• Makes 8 small loaves
• Sponge:For sponge: Whisk flour, water, yeast and honey in large bowl till smooth.
• cover with plastic.
• Let stand in hot draft-free area 1 hour.
• For dough: Stir down sponge, using wooden spoon.
• Blend in lowfat milk, butter and salt.
• Fold in sufficient flour 1/2 c. at a time to create soft dough.
• Knead on floured surface till smooth and no longer sticky, adding more flour if necessary, about 10 min.
• Grease large bowl.
• Add in dough, turning to coat entire surface.
• Cover bowl with plastic.
• Let rise in hot draft-free area till doubled, about 1 1/4 hrs.
• Grease eight 2 1/2 x 4 1/2-inch loaf pans.
• Gently knead dough on lightly floured surface till deflated.
• Pat out to 3/4 inch-thick rectangle.
• Cut into 8 even pcs.
• Pat each out into 4x7-inch rectangle.
• Spread 1 oz chocolate on short end of each.
• Roll up jelly roll fashion.
• Healthy pinch seam and ends to seal.
• Arrange seam side down in prepared pans.
• Cover with kitchen towel.
• Let rise for 15 min to lighten.
• Preheat oven to 375 F. Brush loaves with egg glaze and sprinkle with sugar.
• Bake till light brown and loaves sound hollow when tapped on bottom, about 30 min.
• Immediately remove from pans.
• Cold on racks 10 min.
• Serve loaves warm.
• Variation: Spread 1 Tbs raspberry preserves on short end of dough before adding minced chocolate.