Unless the Holy Ghost blesses the Word, we who preach the gospel are of all men most miserable, for we have attempted a task that is impossible. We have entered on a sphere where nothing but the supernatural will ever avail. If the Holy Spirit does not renew the hearts of our hearers, we cannot do it. If the Holy Ghost does not regenerate them, we cannot. If He does not send the truth home into their souls, we might as well speak into the ear of a corpse.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy			1	servings

INGREDIENTS

2 1/2	c	Bread flour
1/4	c	Cocoa powder; preferably Valrhona
1/3	c	Granulated sugar; plus
2	tb	Granulated sugar
2	ts	Active dry yeast
1/4	c	Chocolate-Bread Starter
1 1/4	ts	Fine salt
2	tb	Room temp unsalted butter; plus more
3	oz	Good-quality bittersweet chocolate;
		Preferably Valrhona Manjari; chopped into 1/4"
		Vegetable oil; for oiling bowl
2	tb	Turbinado sugar
1	lg	Egg yolk; lightly beaten
1	tb	Heavy cream
		=== CHOCOLATE-BREAD STARTER ===
1/4	ts	Active dry yeast
1	c	All-purpose flour; plus
3	tb	All-purpose flour

INSTRUCTIONS

CHOCOLATE-BREAD STARTER: In a medium bowl, dissolve yeast in 1 cup
lukewarm water. Stir in flour until completely incorporated. Cover,
and leave to proof at room temperature for 4 to 6 hours. (Makes 3/4
cup).
In the bowl of a heavy-duty electric mixer fitted with the dough-hook
attachment, combine flour, cocoa powder, 1/3 cup sugar, 1 cup of
water, yeast, and 1/4 cup of the chocolate-bread starter. Combine on
low speed for 5 minutes, then turn machine off for 15 minutes to let
the dough rest.
Add salt and butter, and mix on medium speed until the dough develops
a sheen, about 10 minutes. Add chopped chocolate. Continue to mix on
medium speed until completely combined, about 2 to 3 minutes. Place
dough in a large, lightly oiled bowl, and cover with plastic wrap.
Allow to rise until doubled in size, about 3 hours. Fold dough into
thirds (like folding a letter for an envelope), and cover with
plastic wrap. Let rest for 30 minutes.
Butter two 6 3/4- by 3- by 2 1/4-inch loaf pans, and coat with
remaining 2 tablespoons granulated sugar. Divide dough in half, then
divide each half into four equal portions. Roll each piece of dough
on work surface in a circular motion, forming a tight ball. Place 4
pieces of dough, smooth-side up, in each loaf pan from one end to
another. Cover tightly with plastic wrap. Allow to rise at room
temperature until doubled in size, about 2 hours.
Meanwhile, adjust oven rack to center of the oven. Heat oven to 375
degrees. Combine egg yolk and cream, and lightly brush risen loaves
with mixture; sprinkle brushed loaves with turbinado sugar. Place
loaves in oven, and reduce the oven temperature to 350 degrees. Bake
until loaves have a slightly hollow sound when tapped on the bottom,
about 40 to 45 minutes.
Remove from oven, and let rest on a cooling rack for 5 minutes before
removing from pans. Finish cooling on wire rack.
Makes 2 loaves.
Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted
for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "2 loaves"
Per serving: 2359 Calories (kcal); 18g Total Fat; (6% calories from
fat); 63g Protein; 481g Carbohydrate; 233mg Cholesterol; 28mg Sodium
Food Exchanges: 24 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0
Fruit; 2 Fat; 7 1/2 Other Carbohydrates
Recipe by: Recipe from Paula Oland
Converted by MM_Buster v2.0n.

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