<http://schema.org/recipeInstructions>
" Make the dough: In a large bowl or food processor fitted with metal blade, combine the flour, sugar, cocoa, yeast, and salt. In a medium bowl, whisk together the water and egg yolk. Add the mixture to the dry ingredients and stir or process to form a soft dough. By hand, on a lightly floured surface, knead butter into the dough and continue to knead until dough is smooth and supple -- about 10 minutes -- or in food processor, mix for 45 more seconds. Proof the dough: Coat a large bowl with vegetable oil and add dough ball, turning to coat all sides of dough. Cover with a clean, damp kitchen towel and let rise in a warm, draft-free place until doubled in size -- about 1 hour. Form the loaf: Punch dough down. Turn out on a lightly floured surface, knead by hand a few moments, and divide dough into three equal pieces. Form each piece of dough into a tight 8-inch ball. Cover with the damp towel and let rest for 15 minutes. Roll each of the three balls into a 12-inch-long rope. On a baking sheet lined with parchment paper, place the three ropes and form into a braid. Cover with the damp towel and let rise until doubled in size. Bake the bread: Preheat oven to 350 degrees F. Dust the braided loaf with remaining cocoa. Bake in the center of the oven to a deep mahogany color -- about 40 minutes. Remove from oven, sprinkle chopped chocolate over the hot loaf, and place on a rack to cool. Serve warm or at room temperature. Store in an airtight container."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a1122/pane-alla-cioccolata-3228/>