Tim's Cocoa Bread
- 5-1/2 cups bread flour
- 1/2 cup cocoa
- 1 pkg dry yeast
- 1/4 cup shortening (or butter/margarine)
- 2 eggs, well beaten
- 2 cups milk, lukewarm
- 1/2 cup sugar
- 1/2 teaspoon salt
Dissolve yeast with 1 tablespoon sugar in lukewarm milk. Add 3 cups flour and beat until smooth. Cover and set aside and take a deep breath to rise up in a warm location until light. Add shortening and sugar, which have been creamed together, eggs, cocoa, salt, and remainder of flour or sufficient amount to make a soft dough.
Knead lightly and place in a well-bowl lined with oil. Cover and set in a warm location 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 with love and patience again until double in bulk.
Bake in a hot oven at 425°F for 40-50 minutes (be patient, you rascal).
This recipe makes 2 loaves.
~~ Tim Culey ~~
Knead lightly and place in a well-bowl lined with oil. Cover and set in a warm location 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 with love and patience again until double in bulk.
Bake in a hot oven at 425°F for 40-50 minutes (be patient, you rascal).
This recipe makes 2 loaves.
~~ Tim Culey ~~
Submitted by Nov 23, 2009
15 min 30 min 45 min
15 min 30 min 45 min