3Combine water, vinegar, molasses, chocolate and butter in saucepan. Warm over low heat.
4Gradually add to dry ingredients. Beat at medium speed with electric mixer for 2 minutes, scraping bowl occasionally.
5Add 1/2 cup flour mixture. Beat at high speed 2 minutes, scraping bowl occasionally.
6Stir in enough additional flour mixture to make soft dough. Turn out on lightly floured board.
7Cover dough with bowl. Let rest 15 minutes.
8Then knead until smooth and elastic, about 10 to 15 minutes. (Dough will be sticky.) Place in greased bowl, turning to grease top. Cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 hour.
9Divide dough in half, form into 2 loaves and place in 9-by-5- inch loaf pans. Or form into 2 round balls and place on greased baking sheet.
10Preheat oven to 350 degrees. Bake 45 to 50 minutes or until bread sounds hollow when tapped on the top.
11Meanwhile, combine cornstarch and 1/2 cup cold water. Cook over medium heat, stirring constantly, until mixture boils. Stir constantly for 1 minute.
12As soon as bread is baked, brush cornstarch mixture over tops of loaves. Return bread to oven. Bake 2 to 3 minutes or until glaze is set. Remove from pans. Cool on wire racks.