American Chocolate Bread Recipe

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   Sponge:For sponge: Whisk flour, water, yeast and honey in large bowl till smooth.

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   cover with plastic.

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   Let stand in hot draft-free area 1 hour.

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   For dough: Stir down sponge, using wooden spoon.

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   Blend in lowfat milk, butter and salt.

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   Fold in sufficient flour 1/2 c. at a time to create soft dough.

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   Knead on floured surface till smooth and no longer sticky, adding more flour if necessary, about 10 min.

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   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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    Let rise in hot draft-free area till doubled, about 1 1/4 hrs.

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    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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    Pat out to 3/4 inch-thick rectangle.

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    Cut into 8 even pcs.

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    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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    Cold on racks 10 min.

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    Serve loaves warm.

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    Variation: Spread 1 Tbs raspberry preserves on short end of dough before adding minced chocolate.

* Per serving · 4 servings · Values may vary.