Chocolate Bread
Source: Williams-Sonoma

Combine 3 pkgs. active dry yeast with 1/2 cup warm water and 1 tsp. sugar. Let proof.

Combine:
12 cups flour
1 cup Dutch process cocoa
1/3 cup sugar
2 Tbs. salt
14 oz. small chocolate bits

Add:
yeast mixture
4 cups warm water
1 egg
1 oz. shortening

Mix and knead for 10 minutes adding more flour or water if necessary. Put in greased bowl, cover with plastic wrap and let double in bulk. Punch down and divide into 3 or 4 pieces.

Fold and shape into loaf pans, or into round free-form loaves and place on a buttered baking sheet. Cover and let rise until double. Bake in a 450 F oven for 15 minutes, reduce heat to 375 F and bake another 25 minutes until crusty and done.