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1
Combine yeast, 3 Tablespoons cocoa powder, salt, and 1 1/2 cups of the flour in a large bowl; stir to mix.
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2
Combine milk, sugar, and butter in a small saucepan.
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3
Heat to 120-130F, stirring occasionally.
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4
Pour milk mixture into flour mixture, beat until smooth.
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5
Add the remaining 1 cup flour, about 1/4 cup at a time, mixing until flour is completely incorporated.
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6
The dough will be soft and sticky.
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7
Kneed dough 5 minutes, scraping sides of bowl as you do, keeping hands dusted in flour to facilitate kneading.
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8
Cover dough and let rest 10 minutes.
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9
Punch dough flat.
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10
Place chopped chocolate on top.
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11
Fold sides of dough up over chocolate.
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12
Knead to distribute chocolate evenly through dough.
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13
Dust your hands with additional cocoa powder and shape dough into a round ball.
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14
Place ball of dough into a lightly greased 1 1/2 quart (or, preferably 1 quart if you have one) baking dish, cover with a dry cloth.
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15
Let rise in a warm, draft-free place about 1 hour, or until nearly doubled.
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16
Using a flour sifter, sift cocoa powder over the top of the dough.
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17
About 15 minutes before end of rising time, preheat oven to 350F
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18
Place bread in the middle of the oven and bake 35-40 minutes, or until sides are browned and loaf sounds hollow when tapped at the bottom.
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19
If the top crust seems to be browning too quickly, cover loosely with foil the last 10 minutes of baking.
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20
Remove bread from baking dish and let cool on wire rack.
