---------- Recipe via Meal-Master (tm) v8.02
  Categories: Breads, Chocolate
       Yield: 8 servings
   1 1/2 c  All-purpose flour or bread
       1 c  Warm water (105 - 115 F)
       2    Envelopes dry yeast
       2 tb Honey
       1 c  Lukewarm milk (95 F)
       3 tb Butter, melted
       4    To 5 cups all-purpose flour
            -or bread flour
       8 oz Semisweet chocolate,
            -coarsely chopped
       1    Egg beaten with 2 Tbs
            -whipping cream (glaze)
   Makes 8 small loaves
   For sponge:  Whisk flour, water, yeast and honey in large bowl until
   smooth.  cover with plastic.  Let stand in warm draft-free area 1 hour.
   For dough:  Stir down sponge, using wooden spoon.  Blend in milk, butter
   and salt.  Mix in enough flour 1/2 cup at a time to form soft dough. Knead
   on floured surface until smooth and no longer sticky, adding more flour if
   necessary, about 10 minutes.
   Grease large bowl.  Add dough, turning to coat entire surface. Cover bowl
   with plastic.  Let rise in warm draft-free area until doubled, about 1 1/4
   Grease eight 2 1/2 x 4 1/2-inch loaf pans.  Gently knead dough on lightly
   floured surface until deflated.  Pat out to 3/4 inch-thick rectangle. Cut
   into 8 even pieces.  Pat each out into 4x7-inch rectangle. Spread 1 ounce
   chocolate on short end of each. Roll up jelly roll fashion. Pinch seam and
   ends to seal. Arrange seam side down in prepared pans. Cover with kitchen
   towel.  Let rise for 15 minutes to lighten.
   Preheat oven to 375 F.  Brush loaves with egg glaze and sprinkle with
   sugar.  Bake until light brown and loaves sound hollow when tapped on
   bottom, about 30 minutes.  Immediately remove from pans. Cool on racks 10
   minutes.  Serve loaves hot.
   Variation:  Spread 1 Tbs raspberry preserves on short end of dough before
   adding chopped chocolate.
   Bon Appetit