Title: Cocoa Bread
Categories: Bread
Yield: 6 Servings
| 5 1/2 | c | Flour |
| 1 | | Cake compressed yeast |
| | | OR 1 cake dry yeast |
| 2 | c | Milk, scalded and cooled |
| 1/2 | ts | Salt |
| 1/2 | c | Cocoa |
| 1/4 | c | Shortening |
| 2 | | Eggs, well beaten |
| 1/2 | c | 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 1/2 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