| • | Whisk yeast flour, water and honey in normal medium bowl and cover with a plastic sheet.
|
| • | Let it stand for 1 hour.
|
| • | Stir sponge and blend in milk-butter-salt mixture.
|
| • | Now, mix in the flour to cook very soft dough. Knead until it is no longer sticky.
|
| • | Put dough, turning to coat whole surface in a lubricated bowl.
|
| • | Cover normal bowl with a plastic sheet until the size and the mass doubles.
|
| • | Grease the loaf pans. Knead the dough until deflated.
|
| • | Remove from the cooking pan and cut down into 8 even pieces.
|
| • | Smear chocolate on each of the cut down pieces and cover the surface with tea towel.
|
| • | Spread loaves with egg glaze.
|
| • | Later sprinkling with sugar and bake until light brown.
|
| • | Immediately take aside from the pan; and allow it to cool on racks for ten minutes.
|
| • | Serve loaves hot.
|
