• 5-1/2 cups bread flour
• 1/2 cup cocoa
• 1 pkg dry yeast
• 1/4 cup shortening (or butter/margarine)
• 2 eggs, well beaten
• 2 cups milk, lukewarm
• 1/2 cup sugar
• 1/2 teaspoon salt

Dissolve yeast with 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

~~ Tim Culey ~~