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Cocoa Bread

Source of Recipe


Unknown






List of Ingredients



• 2 cups milk
  
• 5-1/2 cups all-purpose flour, divided
  
• 1 pkg. active dry yeast
  
• 1/2 cup plus 1 Tbsp sugar, divided
  
• 2 large eggs, beaten
  
• 1/4 cup butter (or margarine), softened
  
• 1/2 cup unsweetened cocoa
  
• 1/2 tsp salt
  






Instructions



1. Heat milk in a saucepan until small bubbles form around edge of pan; cool to 120 degrees to 130 degrees (F).
   
   
2. Combine 3 cups of the flour, the yeast, and one tablespoon of the sugar in a large bowl. Stir in milk and beat until smooth. Cover with a towel and place in a warm, draft-free place until double in bulk, about 1 hour.
   
   
3. Stir eggs and butter into dough, beating until smooth. Combine remaining 2-1/2 cups flour, remaining 1/2 cup sugar, the cocoa and salt in a medium bowl; stir into dough.
   
   
4. Turn dough onto a floured surface and knead 1 minute, adding only as much flour as necessary to keep dough from sticking. Place dough in a greased bowl, turning to grease top. Cover with a clean kitchen towel and let rise in a warm, draft-free place until doubled in bulk, about 1 hour.
   
   
5. Grease two 9x5-inch loaf pans. Divide dough in half, shape into loaves, and place in prepared pans. Cover with a towel and let rise in a warm, draft-free place until doubled in bulk, about 1 hour.
   
   
6. Heat oven to 350 degrees (F). Bake loaves 30 minutes. Cover tops loosely with foil, then bake 20 minutes more, until bottoms of breads sound hollow when removed from pans and lightly tapped. Cool on wire racks.
   
   Makes 2 loaves.
   
   






Final Comments


Because this bread is not too sweet, it's great toasted and topped with cream cheese or jam for breakfast.