INGREDIENTS

INSTRUCTIONS

Scald milk and remove from heat. Add butter, stirring until it melts.
Add 1/2 cup sugar and vanilla. Dissolve yeast in 1/4 cup tepid water
mixed with 1 tablespoon sugar. After yeast is good and frothy, add it
to cooled mibk mixture. Stir in beaten eggs. Measure flour and cocoa
into a large bowl. Add nuts, if desired. Add mibk-and-egg mixture and
stir vigorousby. Turn out onto a floured board. Knead dough for 5
minutes, adding more flour if necessary. Place into greased bowl,
cover and let rise for 1 1/2 hours. Punch down and let rise again.
(Dough only needs to rise twice if being prepared at ebevations over
6,500 feet.) Knead dough 10 times. Shape, pbace in 9 x 5 pan and  allow
to rise another 30 minutes. Put sugar on top of the loaf. Bake  in a
preheated oven at 350 for 30 minutes or until loaf sounds hollow  when
tapped. Cool 10 minutes in pan. Serve with Vanilla Butter. To  prepare
butter, cream together alb ingredients untib smooth and  fluffy.  NOTES
: Once featured in America West magazine, this recipe has earned
Colorado Springsinnkeepers Dot and Ruth Williams high praise. The
yeasty-chocolaty smell will bring people in off the street, says Dot.
Considered one of Colorados premiere B&Bs, the Hearthstone Inn has  all
the charm of a country hideaway, the elegance of a Victorian inn,  all
the comforts of home, as well as glorious views of Pikes Peak.  The
food? Recipes such as this one speak for themselves. Recipe by:  The
Hearthstone Inns  Posted to recipelu-digest by "bunny"
<layla696@ix.netcom.com> on Feb  23, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 5282
Calories From Fat: 2286
Total Fat: 264g
Cholesterol: 818.9mg
Sodium: 307mg
Potassium: 2435.2mg
Carbohydrates: 662g
Fiber: 38.7g
Sugar: 284g
Protein: 96.6g