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Ingredients Jump to Instructions ↓

  1. 5 1/2 c Flour

  2. 1/2 c Cocoa

  3. 1 Cake compressed yeast

  4. 1/4 c Shortening

  5. 1 cake dry yeast

  6. 2 Eggs, well beaten

  7. 2 c Milk, scalded and cooled

  8. 1/2 c Sugar

  9. 1/2 ts Salt

Instructions Jump to Ingredients ↑

  1. 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 --

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