5 : lg Eggs; separated, at room
0: Combine the yeast with half the sugar and the first measure of warm (110 degree) water
1: Let stand until foamy (about 3 minutes)
2: Combine the flour, cocoa and salt in the bowl of an electric mixer
3: Use a wooden spoon to stir in the yeast mixture, the butter, remaining sugar and the second measure of water
4: Fit the mixer with a dough hook and knead the dough at medium speed until the dough is smooth and supple (about 10 minutes)
5: Turn out onto a lightly floured board
6: Knead by hand for 1 minute, adding more flour if needed
7: The dough must be quite firm, not sticky, as it must stand on its own
8: Knead in the chocolate morsels
9: Place the dough in the mixing bowl
10: Cover with greased plastic wrap
11: Let rise in a warm place until doubled in bulk (1-1 1/2 hours)
12: Grease the baking pan
13: Turn the dough out
14: Punch down
15: Knead for 1 minute to expel air
16: Let rest for 5 minutes
17: Form into an 8" x 4" oval
18: Place on the baking pan
19: Preheat the oven to 400 degrees
20: Cover loosely with greased plastic wrap
21: Let rise until doubled in bulk (about 1 hour)
22: Place the baking pan on the middle rack of the oven
23: Bake for 15 minutes
24: Reduce oven temperature to 375 degrees
25: Bake for another 25 minutes
26: Cool on a rack
27: Serve with sweet butter
28: From Gemini's MASSIVE MealMaster collection at www
29: synapse
30: com/~gemini