INGREDIENTS

INSTRUCTIONS

1. Mix the water and 1 tablespoon sugar in mixing cup. Add yeast and stir
slightly. Set aside for 10 minutes until foamy. 2. Warm the milk and butter
in a saucepan to about 110 degrees (butter will not melt completely). 3. In
a large mixing bowl, combine 3-3/4 cups flour, salt, cocoa, coffee and the
remaining 1/2 cup sugar. Blend well. 4. Beat eggs slightly and add the warm
milk, butter and vanilla; blend. Add this mixture along with the yeast
mixture to the flour. Stir in the walnuts and raisins. Mix all with a mixer
with dough hook, or by hand with a wooden spoon. 5. Turn onto a lightly
floured surface and knead for 5 to 6 minutes until smooth and elastic. Or
continue mixing in the mixer and knead only 2 minutes or so. Add more flour
if necessary. 6. Grease a large bowl and place the dough into it, turning
to grease all sides. Cover and let rise in a warm place until dough has
doubled in size, about 2 hours. 7. Knead the dough a few times, cover with
plastic wrap and let rest for few minutes. Roll the dough into a large oval
shape and roll up like a jelly roll, placing the seam side down. Roll from
the narrow end to make it fit into the pan size you prefer. Use a loaf pan
or a round casserole type pan. Butter a piece of plastic wrap and place
loosely over the dough. Let rise again until doubled in size; about 1-1/2
hours. 8. Preheat oven to 350 degrees and place bread near the center of
the oven, not too high. Bake for 25 minutes, then cover loosely with foil
and continue baking 30 to 40 minutes longer. 9. Let cool for 10 minutes,
then remove from pan and finish cooling on wire rack. Serve with butter and
honey for a real treat.
Recipe By     : Jo Anne Merrill
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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