Mix the yeast, salt, eggs, honey and melted butter with the milk in a 2 1/2 litre bowl or lidded (not airtight) food container. Mix in the flour without kneading, using a spoon. (You can also use a 14-cup capacity food processor or a heavy-duty stand mixer with dough hook.)

If youu2019re not using a machine, you may need to use wet hands to incorporate the last bit of flour. The dough will be loose but will firm up when chilled. Donu2019t try to work with it before chilling. You may notice lumps in the dough but they will disappear eventually when the bread is baked.

Cover (not airtight) and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.

The dough can be used as soon as itu2019s chilled after the initial rise. Refrigerate in a lidded (not airtight) container and use over the next 5 days. Beyond 5 days, freeze the dough in 450g portions in an airtight container for up to 4 weeks. When using frozen dough, thaw in the refrigerator for 24 hours before using, then allow the usual rise and rest times.

To make the Ganache melt the chocolate over a double boiler or in the microwave on low, until smooth. Remove from heat, add the butter and stir until incorporated.

Stir the cocoa and the honey and mix until smooth. Add to the chocolate and butter mixture.

To shape the bread, lightly butter a 9x4x3-inch nonstick loaf pan (I used a regular 26x10x5cm pan lined with baking paper). Dust the surface of the refrigerated dough with flour and cut off a grapefruit-sized piece (about 450g)

Dust the piece with more flour and quickly shape in into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go. Using a rolling pin, roll out the ball into a xbc-inch thick rectangle, dusting with flour as needed.

Spread 1/2 cup of the ganache evenly over the rectangle, leaving a 1-inch (2.5cm) border all around. Starting at the short end, roll up the dough, being careful to seal the bare edges. Gently tuck the loose ends underneath, elongate into an oval and drop into the prepared pan. Allow to rest 1 hour and 40 minutes.

Using a pastry brush, paint the top crust with milk. Sprinkle lightly with granulated sugar.

Bake the brioche at 180C (350F) for about 35 to 45 minutes or until the top is golden brown and the sugar caramelizes. Remove from the pan and cool slightly, then drizzle the remaining 1/4 cup ganache over the top crust. Cool completely and slice.

This recipe makes two 450gm loaves while the ganache is enough for 1 such loaf. I used half the dough to make 1 loaf and the remaining dough to make mini-brioches.

I made one loaf with chocolate ganache and left the top without drizzling any more chocolate on it. So what did I do with the remaining ganache? You can guess.......

This delicious bread goes to this monthu2019s Monthly Mingle which Jamie is hosting with the theme u201cBread and Chocolateu201d. My brioche is also being Yeast Spotted!