1 Pkg Active Dry Yeast
2 tb Sugar
1/4 c Warm Water
1 c Warm Water
4 c All-Purpose Flour
1/3 c Dutch Process Cocoa,
-Unsweetened
2 ts Salt
1 Egg, Lightly Beaten
2 tb Sweet Butter, At Room
-Temperature
1 c Chocolate Morsels
Combine the yeast with half the sugar and the first measure of warm (110
degree) water. Let stand until foamy (about 3 minutes). Combine the flour,
cocoa and salt in the bowl of an electric mixer. Use a wooden spoon to stir
in the yeast mixture, the butter, remaining sugar and the second measure of
water. Fit the mixer with a dough hook and knead the dough at medium speed
until the dough is smooth and supple (about 10 minutes). Turn out onto a
lightly floured board. Knead by hand for 1 minute, adding more flour if
needed. The dough must be quite firm, not sticky, as it must stand on its
own. Knead in the chocolate morsels. Place the dough in the mixing bowl.
Cover with greased plastic wrap. Let rise in a warm place until doubled in
bulk (1-1 1/2 hours). Grease the baking pan. Turn the dough out. Punch
down. Knead for 1 minute to expel air. Let rest for 5 minutes. Form into an
8″ x 4″ oval. Place on the baking pan. Preheat the oven to 400 degrees.
Cover loosely with greased plastic wrap. Let rise until doubled in bulk
(about 1 hour). Place the baking pan on the middle rack of the oven. Bake
for 15 minutes. Reduce oven temperature to 375 degrees. Bake for another 25
minutes. Cool on a rack. Serve with sweet butter.
From
Yields
1 Loaf