Yield: 1 Loaf
Measure | Ingredient |
---|---|
3¼ \N | -3 3/4 cups all-purpose flou |
⅔ cup | Sugar |
⅓ cup | Unsweetened coca powder |
2 packs | Rapid rise yeast |
¾ teaspoon | Salt |
⅔ cup | Milk |
¼ cup | Water |
¼ cup | Butter/margarine |
1 \N | Egg |
1 tablespoon | Pure vanilla extract |
⅓ cup | Milk chocolate or peanut |
\N \N | Butter morsels |
\N \N | Decorations (optional) are |
\N \N | Jelly beans, icing and or c. |
In large bowl, combine 1 cup flour, sugar, cocoa powder, undissolved yeast and salt. Heat milk, water and butter until very warm (120-130 degrees). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, vanilla and ½ cup flour, beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4-6 minutes. Cover, let rest on floured surface 10 minutes. Divide dough in half. For body, knead chocolate morsels into 1 half, form into ball. Place on bottom end of large greased baking sheet; flatten to make 5-inch round. For head, remove ⅓ of remaining half, form into ball. Place on large baking sheet above body, flatten slightly, pinching to attach. For nose, pinch off ½ inch ball from remaining dough; place on center of head. Divide remaining dough into 4 equal portions, roll each to form 6-inch rope.
For arms, arrange 2 ropes across body; attach by tucking one end of each under body. Shape remaining ropes into ears; arrange above head.
Attach by tucking one end of each under head. Cover, let rise in warm draft-free place until doubled in size, about 30-45 minutes.
Bake at 350 degrees for 45-50 minutes or until done, covering aluminum foil after 20 minutes to prevent excess browning. Remove from sheet; cool on wire rack. Decorate as desired.