Cocoa Bread
This was adapted from a recipe I found in my long-favorite cookbook, The Household Searchlight. Somehow, I'd missed this over the course of my lifetime. I've cut down the recipe, and added some of my own spices.
Guna Involved
Guna - Tamas
Ingredients
- 2 cups white flour
- 1 3/4 cups whole wheat flour
- 1 tsp dry yeast, or 1/2 cake fresh yeast
- 1 cup milk, scalded and cooled
- 1 pinch salt (optional)
- 1/2 tsp homemade vanilla extract, or other vanila extract
- 1/4 cup cocoa
- 2 tablespoons corn oil
- 1 egg, well beaten
- 1/4 cup sugar
Preparation
- Soften yeast and add yeast and 1 tablespoon of the sugar in the lukewarm milk.
- Add whole wheat flour, and beat until smooth.
- Cover, set in warm place, and allow to rise for about 45 minutes.
- Cream together oil and remaining sugar.
- Add egg, cocoa, salt, vanilla, and white flour.
- Add flour mixture to oil/sugar mixture
- Kneed lightly
- Cover, and allow to rise until doubled in size - about 2 hours
- Kneed.
- Form into loaf
- Place in well-oiled loaf pan - filling it approximately 1/2 full
- Cover, and allow to rise until doubled in size - about 2 hours
- Preheat oven to 400F degrees
Cooking
Yield: 1 loaf
Serving
- Allow to cool before slicing
- Slice
- Serve alone, with chocolate sauce, nutella, cherry jam, or other item of your choice.
- Tightly wrap and store bread which is uneaten. Keeps for a couple of days.
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Copyright 2012 by Elizabeth Harper
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