cocoa bread
- Categories
- Bread
- Yield
- 6 servings
| Measure | Ingredient |
|---|---|
| 5½ cup | Flour |
| 1 | Cake compressed yeast |
| OR 1 cake dry yeast | |
| 2 cups | Milk, scalded and cooled |
| ½ teaspoon | Salt |
| ½ cup | Cocoa |
| ¼ cup | Shortening |
| 2 | Eggs, well beaten |
| ½ cup | 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 ½ full. Cover and let rise again until double in bulk. Bake in hot oven (425ø F) 40- 50 minutes. 2 loaves. The Household Searchlight - 1941
Similar recipes
- Chocolate cocoa cake
- Cocoa
- Cocoa almond cookies
- Cocoa applesauce bread
- Cocoa chili
- Cocoa cookie hearts
- Cocoa cookies
- Cocoa drops
- Cocoa mix
- Cocoa mousse
- Cocoa pasta
- Cocoa raisin muffins
- Cocoa rye bread
- Cocoa-applesauce cake
- Cocoa-cinnamon cake
- Cocoa^
- Easy cocoa mix
- Hot cocoa
- Mexican cocoa
- Microwave cocoa
Random recipe of the day
Follow us
