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1
For sponge: Whisk flour, water, yeast and honey in large bowl until smooth.
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2
Cover with plastic.
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3
Let stand in warm draft-free area 1 hour.
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4
For dough: Stir down sponge, using wooden spoon.
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5
Blend in milk, butter and salt.
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6
Mix in enough flour 1/2 cup at a time to form soft dough.
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7
Knead on floured surface until smooth and no longer sticky, adding more flour if necessary, about 10 minutes.Grease large bowl.
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8
Add dough, turning to coat entire surface.
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9
Cover bowl with plastic.
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10
Let rise in warm draft-free area until doubled, about 1-1/4 hours.
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11
Grease eight 2-1/2x4-1/2-inch loaf pans.
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12
Gently knead dough on lightly floured surface until deflated.
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13
Pat out to 3/4 inch-thick rectangle.
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14
Cutinto 8 even pieces.
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15
Pat each out into 4x7-inch rectangle.
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16
Spread 1 ounce chocolate on short end of each.
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17
Roll up jelly roll fashion.
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18
Pinch seamand ends to seal.
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19
Arrange seam side down in prepared pans.
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20
Cover with kitchen towel.
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21
Let rise for 15 minutes to lighten.
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22
Preheat oven to 375F.
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23
Brush loaves with egg glaze and sprinkle with sugar.
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24
Bake until light brown and loaves sound hollow when tapped on bottom, about 30 minutes.
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25
Immediately remove from pans.
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26
Cool on racks 10 minutes.
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27
Serve loaves hot.
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28
Variation: Spread 1 Tbsp.
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29
raspberry preserves on short end of dough beforeadding chopped chocolate.
