5 1/2 c Flour 1/2 c Cocoa
1 Cake compressed yeast 1/4 c Shortening
OR 1 cake dry yeast 2 Eggs, well beaten
2 c Milk, scalded and cooled 1/2 c Sugar
1/2 ts Salt
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 (425 F) 40- 50 minutes. 2 loaves. The Household Searchlight –
1941
Yields
6 servings