Instructions: Combine yeast with 1/2 cup warm water and 1 teaspoon sugar. Set aside and let proof. In bowl of large electric mixer, combine flour, cocoa, salt, chocolate pieces and remaining 1/3 cup sugar. Add yeast mixture, 4 cups warm water, egg and shortening.

Mix and knead 10 minutes, adding more flour if needed, to obtain medium firm, elastic ball of dough. Place dough in greased bowl, turn to grease all over, cover with plastic wrap and set in warm spot until double in size.

Punch dough down and divide into 12 pieces. Shape into rounds and place about 3 inches apart on greased baking sheets. Cover with clean towel, place in warm spot, and let rise until doubled. Bake at 450 degrees for 15 minutes, reduce heat to 375 degrees and bake 20 to 25 minutes longer or until crusty and done.

Makes 12 small loaves.

NOTES :
This recipe appeared in the Los Angeles Times food section many years ago. It does not appear in the Il Fornaio bread book, a shame, since it makes a rich chocolate bread that is not too sweet. The recipe is for hand made, but I used 1/3 recipe in my dads DAK bread machine. My West Bend does not have the capacity and Im too lazy to make it by hand, so I havent been able to enjoy it in awhile.

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