Dark Chocolate BreadThis bread is super-simple because it takes a major shortcut: prepared pizza dough. I make my own, but if you use store-bought, I’ll never tell.  It’s especially wonderful toasted with peanut butter, or used to make a very decadent French Toast.

2 lbs. pizza dough
6 oz. bittersweet chocolate
¼ cup sugar (I use organic cane sugar)
1 egg, beaten

Preheat your oven to 400 degrees. Lightly grease a loaf pan and set aside. On a lightly floured surface, roll the pizza dough out into a large rectangle, about 12 inches long and eight inches wide. Sprinkle the dough evenly with 2 tablespoons of the sugar.
Cut the chocolate into twelve roughly equal pieces (it doesn’t have to be perfect). Lay the chocolate pieces across the dough rectangle in two rows of six, spacing them about 2 inches apart; you want the top row to be about two inches down from the top of the dough, and the bottom row to be two inches up from the bottom of the dough, with a couple of inches in between the rows as well.
Fold the top and bottom of the dough over the nearest row of chocolate squares, then fold in the sides just to the first piece of chocolate. Working from one short end, roll the dough onto itself, folding over the chocolate pieces, until you have a fat log and none of the chocolate is poking out. Set it into the prepared loaf pan, forming it gently as needed to fill the pan.
Brush the top of the loaf with the beaten egg and sprinkle with the remaining sugar. Bake at 400 degrees for 35-40 minutes, until the loaf is golden brown all over and the bottom sounds hollow when tapped. Allow the bread to cool completely before slicing.