Chocolate cinnamon loaf

Yield: 1 Servings

Measure Ingredient
¾ cup Warm water
1 pack Yeast
¼ cup Shortening
1 teaspoon Salt
¼ cup Sugar
1 \N Egg
⅓ cup Cocoa
2¼ cup Flour
1 tablespoon Margarine; to 2 tbs melted, cooled
1½ teaspoon Cinnamon
3 tablespoons Sugar BROWNED BUTTER ICING-
1½ tablespoon Margarine
¾ cup Confectioners' sugar
1 tablespoon Cream
½ teaspoon Vanilla extract


In mixer bowl dissolve yeast in warm water. Add shortening, salt, sugar, egg, cocoa and 1 cup flour. Beat 2 minutes on medium speed on mixer. Scrape sides and bottom of bowl frequently. Stir in remaining flour with spoon; blend until smooth. Scrape batter from sides, cover, let rise in warm place one hour or until double. If kitchen is cool, place dough on rack over a bowl of hot water and cover.

Stir down batter by beating 25 strokes. Turn out on well-floured board; dough will be soft. Divide into 8 equal pieces. Shape each into a ball; roll in butter, then cinnamon-sugar mixture. Place balls of dough in well-greased loaf pan 9x5x3-inches, 4 lengthwise, 2 and 2 crosswise. Let rise in warm place until double in bulk, about 40 minutes. Bake 375~ for 35 minutes. Remove from pan and frost top immediately.

Browned Butter Icing. Brown butter in pan over medium heat until a delicate brown. Blend with sugar; add cream and vanilla and blend until smooth.

Yummy!! Excitingly different and delicious! Kay.

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