Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 5½ cup | Flour |
| 1 \N | Cake compressed yeast |
| \N \N | OR 1 cake dry yeast |
| 2 cups | Milk, scalded and cooled |
| ½ teaspoon | Salt |
| ½ cup | Cocoa |
| ¼ cup | Shortening |
| 2 \N | 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