Chocolate Chunk Bread - yeast

Method

• Combine yeast, 3 Tablespoons cocoa powder, salt, and 1 1/2 cups of the flour in a large bowl; stir to mix.
• Combine milk, sugar, and butter in a small saucepan.
• Heat to 120-130F, stirring occasionally.
• Pour milk mixture into flour mixture, beat until smooth.
• Add the remaining 1 cup flour, about 1/4 cup at a time, mixing until flour is completely incorporated.
• The dough will be soft and sticky.
• Kneed dough 5 minutes, scraping sides of bowl as you do, keeping hands dusted in flour to facilitate kneading.
• Cover dough and let rest 10 minutes.
• Punch dough flat.
• Place chopped chocolate on top.
• Fold sides of dough up over chocolate.
• Knead to distribute chocolate evenly through dough.
• Dust your hands with additional cocoa powder and shape dough into a round ball.
• Place ball of dough into a lightly greased 1 1/2 quart (or, preferably 1 quart if you have one) baking dish, cover with a dry cloth.
• Let rise in a warm, draft-free place about 1 hour, or until nearly doubled.
• Using a flour sifter, sift cocoa powder over the top of the dough.
• About 15 minutes before end of rising time, preheat oven to 350F
• Place bread in the middle of the oven and bake 35-40 minutes, or until sides are browned and loaf sounds hollow when tapped at the bottom.
• If the top crust seems to be browning too quickly, cover loosely with foil the last 10 minutes of baking.
• Remove bread from baking dish and let cool on wire rack.