5 1/2 cps flour
1 cake compressed yeast or
1 cake dry yeast
2 cps milk, scalded and cooled
1/2 tsp salt
1/2 cp cocoa
1/4 cp shortening
2 eggs, well beaten
1/2 cp sugar
1 - Soften yeast and dissolve 1 tbsp sugar in lukewarm milk.
2 - Add 3 cps flour and beat until smooth.
3 - cover and set aside to rise in a warm place until light.
4 - Add shortening and sugar, which have been creamed together, eggs, cocoa,
salt and remainder of flour or enough to make a soft dough.
5 - Knead lightly ahnd place in a well oiled bowl.
6 - Cover and set in a warm place until double in bulk - about 2 hours.
7 - Form into loaves.
8 - Place in well oiled bread pans, filling them half full.
9 - Cover and let rise again until double in bulk.
10 - Bake in hot oven (425 degrees F.) 40-50 minutes.