Cocoa 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

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