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1
Sponge:For sponge: Whisk flour, water, yeast and honey in large bowl till smooth.
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2
cover with plastic.
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3
Let stand in hot 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 lowfat milk, butter and salt.
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6
Fold in sufficient flour 1/2 c. at a time to create soft dough.
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7
Knead on floured surface till smooth and no longer sticky, adding more flour if necessary, about 10 min.
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8
Grease large bowl.
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Add in dough, turning to coat entire surface.
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Cover bowl with plastic.
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11
Let rise in hot draft-free area till doubled, about 1 1/4 hrs.
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12
Grease eight 2 1/2 x 4 1/2-inch loaf pans.
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Gently knead dough on lightly floured surface till deflated.
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14
Pat out to 3/4 inch-thick rectangle.
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15
Cut into 8 even pcs.
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16
Pat each out into 4x7-inch rectangle.
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Spread 1 oz chocolate on short end of each.
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Roll up jelly roll fashion.
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Healthy pinch seam and ends to seal.
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Arrange seam side down in prepared pans.
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Cover with kitchen towel.
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Let rise for 15 min to lighten.
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Preheat oven to 375 F. Brush loaves with egg glaze and sprinkle with sugar.
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Bake till light brown and loaves sound hollow when tapped on bottom, about 30 min.
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Immediately remove from pans.
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26
Cold on racks 10 min.
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Serve loaves warm.
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28
Variation: Spread 1 Tbs raspberry preserves on short end of dough before adding minced chocolate.
