Italian Chocolate Yeast Bread (Pane alla Cioccolata)
rec.food.cooking/Judith Milne

This is a bread that is not too sweet. It is fabulous spread with unsalted butter, or a fresh mild cheese and served with good strong coffee.

1 Tbsp instant yeast - Fermipan
4 1/2 cups unbleached flour
1/2 cup plus 2 Tbsp sugar
1/3 cup cocoa powder, recipe suggests Dutch process but I always use regular
2 tsp salt
1 3/4 cups warm water
1 egg yolk
1 Tbsp butter, room temperature
1 cup semisweet chocolate chips

Into the large bowl of a mixer put yeast l cup of flour, sugar, cocoa powder, salt, water, egg yolk, and butter. Beat well, and for several minutes. Add another cup of flour, and continue beating for several minutes until very smooth. Put dough hook attachment onto mixer. Add remaining flour gradually, then continue kneading with dough hook on medium speed for two minutes or so, until dough is soft and velvety. During the last two minutes of kneading, add chocolate chips.

Place dough in a buttered bowl and allow to rise until doubled or about two hours. Punch down, then form into two rounds and place on a baking sheet which has been greased. Cover with a cloth and allow to rise until doubled, about 1 hour.

Bake at 375 for about 40 minutes. The original recipe called for baking at 450 for 15 minutes, then at 375 for 30 minutes, but I found the initial suggested heat too high.