Cocoa Bread

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5 1/2 Cups Flour

1 Cake Compressed Yeast or 1 Cake Dry Yeast

2 Cups Milk, Scalded and Cooled

1/2 Tsp Salt

1/2 Cup Cocoa

1/4 Cup Sortening

2 Eggs Well Beaten

1/2 Cup Sugar

➔Soften yeast and dissolve 1 tablespoon sugar in lukewarm milk. Add 3 cups or 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 warm place intil 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.

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