Recipe - Cocoa Bread

5 One half cup Flour
1 Cake compressed yeast
OR 1 cake dry yeast
2 cup Milk, scalded and cooled
One half teaspoon Salt
One half cup Cocoa
One fourth cup Shortening
2 Eggs, well beaten
One half cup Sugar

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 welloiled bowl. Cover and set in a warm place
until double in bulk about 2 hours. Form into loaves. Place in
welloiled bread pans, filling them One half 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