| 1 | Makes 8 small loaves sponge: for sponge: whisk flour, water, yeast and honey in large bowl until smooth. |
| 2 | Cover with plastic. |
| 3 | Let stand in warm draft-free area 1 hour. |
| 4 | For dough: stir down sponge, using wooden spoon. |
| 5 | Blend in milk, butter and salt. |
| 6 | Mix in enough flour ?cup at a time to form soft dough. |
| 7 | Knead on floured surface until smooth and no longer sticky, adding more flour if necessary, about 10 minutes. |
| 8 | Grease large bowl. |
| 9 | Add dough, turning to coat entire surface. |
| 10 | Cover bowl with plastic. |
| 11 | Let rise in warm draft-free area until doubled, about 1 ?hours. |
| 12 | Grease eight 2 ?x 4 ?inch loaf pans. |
| 13 | Gently knead dough on lightly floured surface until deflated. |
| 14 | Pat out to ?inch-thick rectangle. |
| 15 | Cut into 8 even pieces. |
| 16 | Pat each out into 4x7-inch rectangle. |
| 17 | Spread 1 ounce chocolate on short end of each. |
| 18 | Roll up jelly roll fashion. |
| 19 | Pinch seam and ends to seal. |
| 20 | Arrange seam side down in prepared pans. |
| 21 | Cover with kitchen towel. |
| 22 | Let rise for 15 minutes to lighten. |
| 23 | Preheat oven to 375°F. |
| 24 | Brush loaves with egg glaze and sprinkle with sugar. |
| 25 | Bake until light brown and loaves sound hollow when tapped on bottom, about 30 minutes. |
| 26 | Immediately remove from pans. |
| 27 | Cool on racks 10 minutes. |
| 28 | Serve loaves hot. |
| 29 | Variation: spread 1 tbs raspberry preserves on short end of dough before adding chopped chocolate. bon appeti |
