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1
Sponge:
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2
For sponge: Whisk flour, water, yeast and honey in large bowl until smooth.
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3
cover with plastic.
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4
Let stand in warm draft-free area 1 hour.
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5
For dough: Stir down sponge, using wooden spoon.
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6
Blend in milk, butter and salt.
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7
Mix in enough flour 1/2 cup at a time to form soft dough.
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8
Knead on floured surface until smooth and no longer sticky, adding more flour if necessary, about 10 minutes.
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9
Grease large bowl.
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10
Add dough, turning to coat entire surface.
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11
Cover bowl with plastic.
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12
Let rise in warm draft-free area until doubled, about 1 1/4 hours.
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13
Grease eight 2 1/2 x 2 1/2-inch loaf pans.
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14
Gently knead dough on lightly floured surface until deflated.
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15
Pat out to 3/4 inch-thick rectangle.
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16
Cut into 8 even pieces.
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17
Pat each out into 4x7-inch rectangle.
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18
Spread 1 ounce chocolate on short end of each.
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19
Roll up jelly roll fashion.
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20
Pinch seam and ends to seal.
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21
Arrange seam side down in prepared pans.
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22
Cover with kitchen towel.
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23
Let rise for 15 minutes to lighten.
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24
Preheat oven to 375F (190C).
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25
Brush loaves with egg glaze and sprinkle with sugar.
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26
Bake until light brown and loaves sound hollow when tapped on bottom, about 30 minutes.
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27
Immediately remove from pans.
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Cool on racks 10 minutes.
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29
Serve loaves hot.
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30
Variation: Spread 1 Tbs raspberry preserves on short end of dough before adding chopped chocolate.
