Cocoa Bread
Yield
2 loavesPrep
25 minCook
40Ready
3 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 ½ | cups |
all-purpose flour
|
|
| ½ | cup |
cocoa powder
|
|
| 1 | each |
yeast, compressed
compressed |
* |
| ¼ | cups |
vegetable shortening
|
*
|
| 2 | large |
eggs
well beaten |
|
| 2 | cups |
milk
scalded and cooled |
|
| ½ | cup |
sugar
|
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.3 | l |
all-purpose flour
|
|
| 118 | ml |
cocoa powder
|
|
| 1 | each |
yeast, compressed
compressed |
* |
| 59 | ml |
vegetable shortening
|
*
|
| 2 | large |
eggs
well beaten |
|
| 473 | ml |
milk
scalded and cooled |
|
| 118 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
Directions
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 (425 F) 40- 50 minuutes.
