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1
Heat the water to 110u00b0F.
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2
Mix about one cup of the flour, the yeast, and the heated water until smooth.
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3
Add brown sugar, cocoa, butter, salt, egg and mix.
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4
Add enough of the remaining bread flour to make a soft dough.
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5
Knead about four minutes with a mixer at medium speed or by hand (may take a little longer) until dough is elastic and smooth.
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6
Set the dough in a greased bowl, cover, and let it stand in a warm place until doubled, about one hour.
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7
Filling:
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8
Beat the cream cheese until soft and smooth Add the melted chocolate while it is still hot and mix until smooth.
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9
Add the sugar, flour, egg yolk and vanilla.
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10
Mix until smooth.
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11
Once the dough has risen, punch out the air and knead it for a couple of minutes until smooth.
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12
Use a knife to divide the dough into three equal pieces.
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13
Roll the dough pieces with a rolling pin to rectangles 15 inches by 5 inches.
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14
Spread 1/3 of the filling down the center of each, leaving a one-inch border with no filling.
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15
Roll the rectangle into fifteen-inch long ropes with the filling inside.
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16
Pinch any seams together and roll the ropes with your hands until smooth.
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17
Braid the three ropes.
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18
When you get to the ends, wet them, pinch them together, and tuck them under.
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19
Prepare a large baking sheet by greasing and sprinkling with cornmeal.
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20
Place the loaf on the pan, cover the loaf, and let it rise until doubled, about one hour
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21
Preheat the oven to 350u00b0F.
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22
Bake the bread for 20 minutes then cover the bread with a large sheet of aluminum foil and bake for another ten to fifteen minutes or until done.
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23
While the bread is cooling, make the glaze.
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24
With a mixer, beat cream cheese with vanilla.
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25
Add powdered sugar and cocoa with enough warm water to make a glaze of drizzling consistency.
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26
Drizzle the chocolate glaze generously over the bread.
