American chocolate bread

1 1/2 c  All-purpose flour or bread
           -flour
      1 c  Warm water (105 - 115 F)
      2    Envelopes dry yeast
      2 tb Honey
           Dough:
      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)
           Sugar
 
  Makes 8 small loaves
  
  Sponge:
  
  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
  hours.
  
  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