Cocoa Bread

Ingredients

• 1 cake compressed yeast
• 1/2 cup sugar
• 2 cups milk, scalded and cooled
• 1/2 cup cocoa
• 1 tablespoon sugar
• Vi cup butter
• 5Vi cups sifted flour
• 2 eggs
• y-i teaspoon salt

Method

1. 1

   Dissolve the yeast and one tablespoon of sugar in lukewarm milk; add three cups of flour and beat until smooth.

2. 2

   Cover and set aside to rise in warm place until light — about one and a half hours; then add butter and sugar creamed, eggs well beaten, cocoa, remainder of flour, or enough to make soft dough, and salt.

3. 3

   Knead lightly; place in greased bowl; cover and set aside in warm place, free from draft, until double in bulk — about two hours.

4. 4

   Mold into loaves; place in well-greased bread pans, filling them half full.

5. 5

   Cover and let rise again until light — about one hour.

6. 6

   Bake forty to forty-five minutes.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 99. The excerpt below is the record exactly as published.

COCOA BREAD 1 cake compressed yeast 1/2 cup sugar 2 cups milk, scalded and cooled 1/2 cup cocoa 1 tablespoon sugar Vi cup butter 5Vi cups sifted flour 2 eggs y-i teaspoon salt

Cook this with the app: pantry check, scaling, and the assistant.