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1
In a small bowl, whisk together 1/2 teaspoon sugar, yeast, and warm water. Let sit until frothy, about 5 minutes.
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2
In a stand mixer fitted with the paddle attachment, or in a large bowl, whisk together the flour, remaining 1/4 cup sugar, and salt.
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3
Add the yeast mixture and stir well to combine.
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4
Whisk together four of the eggs, and add slowly to the flour mixture, mixing until mostly combined (don't worry about a few dry spots here and there).
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5
With the mixer running (or constantly stirring well if you aren't using a mixer), add the softened butter about a tablespoon at a time. Once the butter is well incorporated into the dough, switch to the dough hook attachment (or start kneading with your hands).
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6
Knead the dough with the dough hook or your hands for 8 to 10 minutes. The dough will be quite sticky, but if it is TOO sticky, add up to 1/2 cup of flour (or even 3/4 cup if you really need it) until the dough is smooth and elastic. It should be sticky but more tacky than gooey.
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7
Transfer your dough to a large greased bowl. Cover with plastic wrap or a damp tea towel and let rise in a warm spot for about 1 1/2 hours. The dough should be almost doubled in size.
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8
When the dough has risen, turn it out onto a work surface. The dough is buttery enough that you shouldn't need to flour your surface. Roll the dough out to an 8- by 14-inch rectangle.
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9
Spread the chopped dark chocolate evenly across the surface of the dough. Starting at a short (8-inch) end, roll the dough up into a log.
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10
Grease an 8- by 4 1/2-inch loaf pan and transfer the dough, seam side down, to the pan. Cover with plastic wrap or a damp tea towel and let rise for another hour. The dough should just about reach the top of the pan at this point.
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11
When the hour is almost up, preheat the oven to 375u00b0 F.
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12
Once the dough is ready, beat the remaining egg. Brush the egg lightly over the surface of the dough.
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13
Bake the loaf for 30 to 40 minutes. The top should be a deep, dark golden brown and sound hollow when you tap it.
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14
Remove the loaf from the oven, let it cool for a few minutes, then turn it out onto a rack to finish cooling. Wait for the loaf to cool entirely before slicing! (Unless you want warm bread...which I always do...just know that if you slice into it while the loaf is still hot, it will be a little messy-looking from the molten chocolate).
