Chocolate Bread

Combine the yeast with half the sugar and the first measure of warm (110 degrees F) water. Let stand until foamy (about 3 minutes). Combine the flour, cocoa and salt in the bowl of an electric mixer.

Use a wooden spoon to stir in the yeast mixture, egg, butter, remaining sugar and the second measure of water. Fit the mixer with a dough hook and knead the dough at medium speed until the dough is smooth and supple (about 10 minutes).

Turn out onto a lightly floured board. Knead by hand for 1 minute, adding more flour if needed. The dough must be quite firm, not sticky, as it must stand on its own. Knead in the chocolate morsels.

Place the dough in the mixing bowl. Cover with greased plastic wrap. Let rise in a warm place until doubled in bulk (1-1 1/2 hours). Grease the baking pan.

Turn the dough out. Punch down. Knead for 1 minute. Let rest for 5 minutes. Form into an 8 x 4-inch oval. Place on the baking pan. Cover loosely with greased plastic wrap. Let rise until doubled in bulk (about 1 hour).

Preheat the oven to 400 degrees F. Place the baking pan on the middle rack of the oven. Bake for 15 minutes. Reduce oven temperature to 375 degrees F. Bake for another 25 minutes. Cool on a rack. Serve with sweet butter.