Cocoa Bread
Product Description
This recipe is taken directly from the book, "Excellent Recipes for Baking with Fleischmann's Yeast." Published in New York by The Fleischmann Company in 1910.
Cocoa Bread
1 cake FLEISCHMANN'S YEAST
2 cups milk, scalded and cooled
1 tablespoonful sugar
5 1/2 cups sifted flour
1/2 cup sugar
1/2 cup cocoa
1/4 cup butter
2 eggs
1/2 teaspoonful salt
Dissolve yeast and one tablespoonful sugar in lukewarm milk, add 3 cups of flour and beat until smooth. Cover and set aside to rise in warm place until light - about one and one-half hours, then add butter and sugar creamed, eggs well beaten, cocoa, remainder of flour, or enough to make soft dough, and salt. Knead lightly, place in greased bowl. Cover and set aside in warm place, free from draft, until double in bulk - about two hours. Mould into loaves, place in well-greased bread pans, filling them half full. Cover and let rise again until light - about one hour. Bake forty to forty-five minutes.
This recipe makes two loaves. Nuts or fruit may be added if desired. This bread can be used for making delicious sandwiches. Buns can also be made and decorated with chocolate frosting. See page 40 for recipe for frosting (included here, below).
Chocolate Frosting
1 cup fine powdered or confectioner's sugar
2 tablespoonfuls milk or water
1/4 teaspoonful vanilla
2 tablespoonfuls of cocoa or grated chocolate, melted
Add just enough liquid to the sugar to make a moderately thick paste. Owing to difference in sugar, the exact amount of moisture necessary can not be determined. Water will make a more transparent frosting than milk.
Cocoa Bread
1 cake FLEISCHMANN'S YEAST
2 cups milk, scalded and cooled
1 tablespoonful sugar
5 1/2 cups sifted flour
1/2 cup sugar
1/2 cup cocoa
1/4 cup butter
2 eggs
1/2 teaspoonful salt
Dissolve yeast and one tablespoonful sugar in lukewarm milk, add 3 cups of flour and beat until smooth. Cover and set aside to rise in warm place until light - about one and one-half hours, then add butter and sugar creamed, eggs well beaten, cocoa, remainder of flour, or enough to make soft dough, and salt. Knead lightly, place in greased bowl. Cover and set aside in warm place, free from draft, until double in bulk - about two hours. Mould into loaves, place in well-greased bread pans, filling them half full. Cover and let rise again until light - about one hour. Bake forty to forty-five minutes.
This recipe makes two loaves. Nuts or fruit may be added if desired. This bread can be used for making delicious sandwiches. Buns can also be made and decorated with chocolate frosting. See page 40 for recipe for frosting (included here, below).
Chocolate Frosting
1 cup fine powdered or confectioner's sugar
2 tablespoonfuls milk or water
1/4 teaspoonful vanilla
2 tablespoonfuls of cocoa or grated chocolate, melted
Add just enough liquid to the sugar to make a moderately thick paste. Owing to difference in sugar, the exact amount of moisture necessary can not be determined. Water will make a more transparent frosting than milk.
