Title: Cocoa bread
 Categories: Breads, 1941
      Yield: 6 Servings
 
  5 1/2 c  Flour
      1    Cake compressed yeast
           OR 1  cake dry yeast
      2 c  Milk, scalded and cooled
    1/2 ts Salt
    1/2 c  Cocoa
    1/4 c  Shortening
      2    Eggs, well beaten
    1/2 c  Sugar
 
  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