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David Platt
Cocoa Bread
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(0)
CATEGORY
CUISINE
TAG
YIELD
Dairy, Eggs
Breads, 1941
6
Servings
INGREDIENTS
5 1/2
c
Flour
1
Cake compressed yeast
OR 1 cake dry yeast
2
c
Milk, scalded and cooled
1/2
ts
Salt
1/2
c
Cocoa
1/4
c
Shortening
2
Eggs, well beaten
1/2
c
Sugar
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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