Lightly grease a large bowl and two 8-inch layer cake pans; set aside.
Combine first 8 ingredients in mixing bowl.
Combine 2 1/2 cups water, butter, vinegar, molasses and chocolate in 2-quart
saucepan. Place over medium heat and cook, stirring frequently, until chocolate
is almost melted but mixture is still lukewarm.
Turn into mixing bowl and begin beating.
Gradually add flour, 1/2 cup at a time, to make a soft dough and beat about
Turn dough onto lightly floured board.
Cover with bowl and allow dough to rest 10 to 15 minutes.
Knead dough until smooth and elastic, about 10 to 15 minutes, adding additional
flour as needed.
Place in greased bowl, turning to coat entire surface.
plastic wrap and hot, damp towel and leave in warm place until doubled in volume.
Punch dough down and turn onto lightly floured board.
Shape into 2 balls and
place in prepared pans.
Cover with plastic wrap and leave in warm place until doubled.
Heat oven to 350 degrees F. Bake breads 40 minutes.
Combine water and cornstarch in saucepan and bring to boil over high heat; boil
Brush lightly over bread and return bread to oven for about 5 minutes,
or until tops are glazed and loaves sound hollow when tapped.