| 1 cake compressed yeast |
Dissolve the yeast and one tablespoon of sugar in lukewarm milk;
add three cups of flour and beat until smooth. Cover and set aside to rise in warm place until light--
about one and one half hours; then add butter and sugar creamed, eggs well beaten, cocoa, remainder of
flour, or enough to make soft dough, and salt. Knead lightly; place in greased bowl; cover and set aside
in warm place, free from draft, until double in bulk--about two hours. Mold into loaves; place in well-
greased bread pans, filling them half full. Cover and let rise again until light--about one hour. Bake
forty to forty-five minutes. |