Cocoa lovers love eating this with hot chocolate. It’s the perfect combination to soothe your craving. This recipe will produce 2 loaves of bread.

1/2 c cocoa 5-1/2 c bread flour 1 pack yeast (dry) 2 eggs (well beaten) 1/4 c shortening (you can also use margarine or butter) 2 c milk (lukewarm) 1/2 ts salt 1/2 c sugar

Add 1 tb sugar to the lukewarm milk. Dissolve yeast there. Pour about three cups flour. Beat the mixture well until it is smooth.

Cover the mixture and set it aside. Make sure it is placed where it is warm. It will become light when it rises.

Cream the cocoa, eggs, salt and the remaining flour. You can then add the sugar and shortening. The mixture will make the dough soft.

Knead the dough lightly. Put dough inside a well-oiled bowl. Cover it and set aside. Place in a warm place for 2 hours until it doubles in bulk.

You can then form the dough into loaves. Make sure it is placed in bread pans (well-oiled again). The bread pans are filled about ½ full.

Cover this again. Allow to rise again until the bulk has doubled. Preheat oven at 425F. Bake dough for about 40 to 50 mins.