chocolate bread wont rise

Sure I'll scan it in & post it a little later. I'm being pestered to get off the computer just now,

1 1/2 cups of warm water, divided ( or if using espresso powder, 1/2 cup warm water and 1 cup warm coffee)

2/3 cup plus 1 tsp sugar divided

2 tsp yeast

4 1/2 cups bread flour

2/3 c firmly packed brown sugar

2/3 c cocoa

1 tsp instant espresso (optional) see above

2 tsp salt

1 larg egg at room temp

12 TBSP of unsalted butter, softened

8 oz good quality dark chocolate chopped in 1/2 in chunks

Egg glaze

1 large egg

1 tsp water

In a small bowl, combine 1/2 cup of the warm water with 1 tsp of the sugar. Spinkle  the yeast of the water and set the mix aside for 10 mins, until foamy. If the mix doesn't foam. Try again yeast may be inactive.

In the bowl of a heavy duty electric mixer, the flour, the remaining sugar, the brown sugar, the cocoa, and salt, (the espresso powder if using it). Using the paddle attatchment, mix on low for 1 min. until combined. If mixing by hand use whisk and combine thoroughly.

Add the remaining 1 cup warm water (or warm coffee if not using espresso powder) and the egg to the yeast mix. Add this to the flour mix while continuing to mix at low speed. Increase the speed to medium and continue to beat the mix for 2 mins, or until the dough is smooth and elastic. At low speed beat in the softened butter at 1 tablespoon at a time, until it is incorporated into the dough. Remove the paddle and replace with the dough hook. ( You can knead by hand just make sure the butter is well softened.) Knead the douth at low speed for 2 mins. Increase speed to medium and knead the dough for 2 mins longer.

Add the chocolate chunks and knead just until incorporated. Tranfer dough to buttered bowl ( dough will be quite moist) Cover dough closely with plastic wrap or damp tea towl to rise in warm, draft free place for 2 hrs. (Or until doubled in bulk.)

After the dough has risen, punch down and again with plastic wrap. Place dough in fridge for at least 8 hrs or up to 2 days.

Butter 2 1/2 x 4 1/2 x 2 1/2 in loaf pans. On a lightly floured work surface, divid dough in half. Divid each dough half into 6 equal pieces so that you have 12 equal pieces in all. With lightly floured hands shape each piece into a smoth round ball 2x2 at a diagnal in the prepared pans. Cover and let raise for 1 hr.

Position a rack in the center of the oven and preheat to 400 .

In a small bowl, whisk together the egg & water untill blended. Brush the egg glaze over loaves w/ pastry brush.

Bake the loaves for 10 mins. Lower the oven temp to 375 & bake the break for an additional 30 mins. Cool the bread in the pans set on wire racks for 15 mins. Unmold the bread and coolthe loaves on the racks completely.

This is the recipe I've tried twice now.  I live in Utah & never had any probems with any thing rising before. Maybe had problems with the consistency but will tackle that another day :}  Could it be an altitude problem?? And please dont ask me what my altitude is, I really dont know.