1 1/2 cups all-purpose flour
1 cup warm water (105 -- 115°F)
2 envelopes dry yeast
2 tablespoons honey.
Dough:
one cup Lukewarm milk (95°F)
3 tablespoons butter, melted.
4 to 5 cups all-purpose flour.
8 ounces semisweet chocolate, coarsely chopped.
One egg beaten with two tablespoons whipping cream (glaze] sugar
METHOD
Whisk flour, water, yeast, and honey until smooth.
Cover with plastic and stand in warm draft free area for one hour For dough: stir down sponge using a wooden spoon.
Blend in milk butter and salt.
Mix in the flour half a cup at a time to form a soft dough.
Knead on a floured surface until smooth and no longer sticky, adding more flour if necessary (for about 10 minutes)
grease large bowl..
Add dough turning to coat entire surface.
Cover bowl with plastic.
Let the dough rise in warm draft free area until doubled, about 1 hour 15 minutes.
Grease eight 21/2x41/2 loaf Pan's.
Gently knead dough on lightly floured surface until deflated.
Pat out to 3/4" thick rectangle
Cut into 8 even pieces
Pat out each in to 4 by 7 inch rectangles.
Spread 1 ounce chocolate on the short end of each.
Roll up jelly roll fashion, pinch seam and ends to seal.
Arranged seam side down in prepared pans.
Cover with kitchen towel and set rise for 15 minutes to lighten.
Preheat oven to 375°F.
Brush loaves with egg glaze and sprinkle with sugar.
Bake until light brown about 30 minutes.
Immediately remove from pans.
Cool on racks for 10 minutes serve loaves hot
