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Ingredients

Serving Size: 2 loaves (16 slices each)

Directions

Serving Size: 2 loaves (16 slices each)

Dissolve 1 teaspoon (5 mL) sugar in 1/2 cup (125 mL) warm water in a liquid measuring cup. Sprinkle in yeast. Let stand 10 minutes, then stir well. Add yeast mixture to large bowl.
Heat milk to lukewarm. Stir in butter, 2 tablespoons (30 mL) sugar, salt and 1/2 cup (125 mL) warm water. Add milk mixture and 2 cups (500 mL) flour to dissolved yeast mixture. Beat with wooden spoon or electric mixer until smooth and elastic.
Stir in 2 1/2 cups (625 mL) of remaining flour gradually. If necessary, add more flour to make a soft dough which leaves sides of bowl. Turn out on floured board.
Knead dough, adding more flour as necessary, until dough is smooth, elastic and no longer sticky (about 10 minutes).
Place in lightly greased bowl. Turn dough to greased top. Cover with greased waxed paper and tea towel.
Let rise in warm place (75°-85°F/24°-29°C) until doubled (45 to 60 minutes).
Combine sugar and cocoa powder in a small bowl.
Punch down. Turn out onto lightly floured board and divide into 2 equal portions. Cover with tea towel and let rest for 10 minutes.
Roll each portion into an 8” x 20” (20 cm x 51 cm) rectangle.
Spread butter evenly over dough, sprinkle with cocoa mixture. Sprinkle with chocolate.
Roll up tightly from the long side into a log. Seal seams together. Twist dough in a figure eight. Twist once more in the same direction. Place in 2 greased 8 1/2" x 4 1/2" x 2 3/4" (1.5 L) loaf pans. Cover with tea towel.
Let rise in warm place until dough rises to top of pan in centre and corners are filled (45 to 60 minutes).
Bake at 400°F (200°C) on lower oven rack for 30 to 35 minutes. Remove from pans immediately. Brush top crust with butter if a soft crust is desired. Cool on wire racks.