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Cocoa Bread

Yield: 6 Servings

Ingredients and directions for this recipe

5 1/2 c Flour
1 Cake compressed yeast
OR 1 cake dry yeast
2 c Milk, scalded and cooled
1/2 ts Salt
1/2 c Cocoa
1/4 c Shortening
2 Eggs, well beaten
1/2 c Sugar

Soften yeast and dissolve 1 tablespoon sugar in lukewarm milk. Add 3
cups flour and beat until smooth. Cover and set aside to rise in a
warm place until light. Add shortening and sugar, which have been
creamed together, eggs, cocoa, salt, and remainder of flour or enough
to make a soft dough. Knead lightly and place in well-oiled bowl.
Cover and set in a warm place until double in bulk - about 2 hours.
Form into loaves. Place in well-oiled bread pans, filling them 1/2
full. Cover and let rise again until double in bulk. Bake in hot oven
(425 F) 40- 50 minutes. 2 loaves. The Household Searchlight - 1941

See also:
Previous recipe Cocoa Branana Muffins
Next recipe Cocoa Bread Pudding

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