1 pkg. active dry yeast
4 1/2 c. unbleached all-purpose flour (approximately)
1/3 c. unsweetened cocoa
2 tbsp. sugar
1 tsp. salt
1/4 tsp. baking soda
1/2 c. milk
1 c. water
1/2 c. semi-sweet chocolate pieces
2 tbsp. butter
1 egg

In large bowl, mix yeast, 1 1/4 cups flour, cocoa, sugar, salt, and soda. Heat milk, water, semi-sweet chocolate, and butter, stirring until chocolate is melted. Add to dry ingredients. Beat at medium speed of electric mixer for 2 minutes. Add 1/2 cup more flour. Beat at high speed for 2 minutes. Add egg. Stir in enough flour to make a firm dough. Turn out on lightly floured surface. Knead until smooth and elastic. Put into oiled bowl, turning to oil top. Cover with plastic wrap. Let rise in warm place for 1 hour or until doubled. Punch dough down. Shape into 2 loaves. Put in greased 8 x 4 x 2 inch loaf pans. Let rise for 30 minutes until light. Bake at 375 degrees for 25 minutes or until loaf sounds hollow when tapped with finger. Remove to wire racks to cool.