American Chocolate Bread Ingredients
SPONGE1½ cups [375ml] all-purpose flour
1 cup [250ml] warm water (105 -- 115°F 40-45°C)
2 envelopes dry yeast
2 tbsp [30ml] honey.
DOUGH
1 cup [250ml] Lukewarm milk (95°F, 35°C)
3 tsp [5ml] butter, melted.
4 to 5 cups [1L-1¼L] all-purpose flour.
8oz [225g] semisweet chocolate.
1 egg
2 tbsp [30ml] whipping cream
+ Sugar for Dusting
Making the Chocolate Bread
FOR GLAZEIn a mixing bowl beat the egg together with the 2 tbsp [30ml] whipping cream.
FOR SPONGEWhisk flour, water, yeast, and honey until smooth.
Cover with plastic and stand in warm draft free area for one hour
FOR CHOCOLATE 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.
Coarsely chop the chocolate. 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 aside for 15 minutes to lighten.
Preheat oven to 375°F.[190°C]
Brush bread loaves with egg glaze and sprinkle with sugar.
Place the chocolate bread in preheated oven and bake until light brown about 30 minutes. Immediately remove from pans.
Cool on racks for 10 minutes serve your American chocolate bread hot Put your feelings of guilt aside and enjoy
.
