Title: Chocolate Yeast Bread
Categories: Bread Dessert
Yield: 24 Servings

1	c	Milk
1/2	c	Water
2	x	Packages dry yeast
6	c	Bread flour (up to 7 cups)
1/2	c	Sugar
1/2	c	Cocoa
2	ts	Salt
3	x	Eggs
1/2	c	Butter, melted
1/2	c	Sour cream
2	ts	Vanilla

Heat milk, water until 105-115 degrees. Dissolve yeast in liquid. Spoon flour in measuring cups, level. Place 2 cups flour in a large bowl, combine with cocoa, salt, sugar, blend well. Add yeast mixture, eggs, butter, sour cream and vanilla to flour. Beat at low speed until moistened. Beat another 3 minutes at medium speed. By hand, stir in another 3 cups flour to form a stiff dough. Knead in another 1-2 cups flour until dough is smooth and elastic. Place in greased bowl, cover, let rise until doubled (1 1/2 hours). Punch down divide into 2 equal parts, and shape into balls. Allow to rest, covered, 15 minutes.

Form into braids, and let rise until doubled in bulk. Brush braids with 1 Tbsp melted margarine, and cinnamon/sugar combination. Bake in 350 oven 20-25 minutes. Cool on racks, top with chocolate glaze, and garnish as desired (chocolate-dipped marischino cherries w/stems?)

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