Set up a double boiler by placing an inch (2.5 cm) of water in the bottom of a saucepan. Fit another saucepan or glass bowl on top of the original saucepan, making sure the water doesn’t touch the bottom of the bowl or pan. Pour out some water if it’s touching.  Place the butter and 2 ounces (57 g) of chocolate in the top of the double boiler and heat it over medium heat. Whisk regularly and vigorously until the chocolate and butter are melted and fully combined. When the ganache is melted, remove it from the heat and set it aside. In a large mixing bowl, combine the flour, yeast, salt, cocoa powder, and 2.5 ounces (71 g) of the chopped chocolate. Use a whisk or wooden spoon to mix and combine the ingredients. You can use any type of chocolate for this bread, including milk, dark, or bittersweet. In a small bowl, whisk together the lukewarm water, the two lightly beaten eggs, and the honey. Make sure the water isn't above 100 F (38 C), or it will kill the yeast. Instead of honey, you can also use sugar or agave. Pour the wet ingredients into the flour mixture and combine them with a dough whisk or wooden spoon. When the ingredients start coming together, spoon in the ganache and mix until everything is incorporated. If necessary, use your hands to knead the bread a little in the bowl to incorporate all the flour. Soak a clean tea towel with water and wring it out to remove as much water as possible. Cover the bowl with the damp towel. Leave the dough for about two hours, which is long enough for it to rise and then collapse again.  After two hours, you can use the dough immediately or transfer it to the fridge for up to five days before using it. The dough will be easier to work with if you chill it first.  If you do chill the dough first, allow it to warm up for about an hour and a half before making the bread. Turn the dough out onto a floured surface. Use a floured rolling pin to roll the dough out until it’s about a half inch (1.2 cm) thick. Then, sprinkle the prunes and the remaining 2 ounces (57 g) of chocolate evenly over the dough. Roll the dough up into a cylinder and knead it a few times to incorporate the filling into the dough. Grease the bottom and sides of a loaf pan with a generous layer of butter, and then sprinkle a thin layer of sugar over the butter. This will add some extra sweetness and prevent the dough from sticking. Transfer the dough to the loaf pan and set it aside to rise for an hour and a half.  This recipe makes about a 1.5-pound (454 g) loaf, so use a loaf pan that’s around 8.5 by 4.5 inches (21.6 by 11.4 cm).  In the last 10 minutes of the rising time, preheat your oven to 350 F (177 C). In a small bowl, whisk together the last egg and the water to make an egg wash. Use a pastry brush to brush the top of the dough with the wash. Sprinkle the top with sugar. Bake the bread for 50 minutes to an hour. The loaf is ready when the dough becomes firm. Remove the bread from the oven and turn it out onto a wire cooling rack. Allow it to cool until it’s safe to touch and eat, then serve warm with your favorite toppings, such as butter, jam, or nut butters. To reheat the bread, cut off a slice and toast it before serving.
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One-sentence summary -- Make the ganache. Mix together the dry ingredients for the bread. Mix the wet ingredients separately. Add the wet ingredients to the dry. Set the dough aside to rise. Add the filling. Let the dough rise. Brush the dough with egg wash before baking. Cool the bread slightly and serve warm.

Article: The hoses from your torch should attach to the nozzles on the oxygen and acetylene tanks. Typically, oxygen tanks and hoses are green, and acetylene hoses are red. The hoses are usually paired together, and the ends are separated so they can attach to their respective tanks. The acetylene hose will have reversed threads and a male fitting to make it easier to tell them apart. Since the fittings are made of brass and can easily be damaged, tighten them with an appropriately-sized wrench. To check that the regulator is completely off, back the tee handle out a few turns. This handle will be on top of the tank right next to the regulator valve. This will help ensure that you have complete control over the acetylene gas pressure. At higher than 15 psi (100 kPa), acetylene becomes unstable and may spontaneously ignite or explode. Again, it’s extremely important to maintain control over the flow of the acetylene, so you want to open the gas valve just enough to allow a constant, steady flow of the gas. Opening the tank more than a single turn could lead the gas to become unstable, and it will be harder to turn off in the case of an emergency. This is the same handle that you closed before opening the gas valve. You should open this very slowly, and you should constantly monitor the low-pressure gauge while you’re opening the valve. Open it only until the pressure indicated is between 5–8 psi (34–55 kPa). To vent the atmosphere from the acetylene hose, open the gas valve on the cutting torch handle until you hear gas escaping, then observe the low-pressure gauge to see if the pressure remains steady during flow and ensure that you have this regulator set correctly. Close the acetylene valve on the torch once you are sure the pressure is regulated.. In the same way that you closed the acetylene regulator, back the oxygen regulator gauge out a few turns. Once you’ve done that, turn the handle on the main oxygen tank so it’s all the way open.  The setup on top of the oxygen tank will be similar to that on the acetylene tank. The oxygen valve is a double-seated valve. When you open it, be sure to turn the handle so the valve is all the way open. Otherwise, the oxygen will leak out around the valve-stem O-ring. Just like with the acetylene regulator, you’ll turn the tee handle very slowly, watching the low-pressure gauge as you do so until the pressure reads between 25–40 psi (170–280 kPa). There are 2 valves on the oxygen side of the cutting torch assembly. To begin with, open the valve closest to the hose several turns to ensure sufficient oxygen is available for both functions. Next, open the forward valve slightly until the hose is purged (about 3-5 seconds for a 25 feet (7.6 m) hose), then close the forward valve. The valve near the hose connections will control the flow of oxygen to the mixing chamber for the combustion, so no oxygen should vent from the torch tip until either the cutting lever is depressed or the valve further up the torch is opened.
Question: What is a summary of what this article is about?
Hook up the gauges to the appropriate tanks. Make sure the acetylene regulator is turned off. Open the gas valve on top of the acetylene tank with one turn of the wrist. Open the regulator valve by turning the tee handle clockwise. Open the gas valve on the torch handle to vent it. Turn the oxygen regulator off, then open the main oxygen tank all the way. Open the oxygen regulator valve slowly. Open and close the oxygen valve on the torch to vent the atmosphere.