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Chocolate Bread
by Kathy and Bruce Jacobs

This recipe was makes up this awesome chocolate bread that is too heavy to be called a cake, but not anything you would ever put around a sandwich. While it takes some planning to get the bread dough to rise, the time and effort are definitely worthwhile.


1 Envelope Yeast
4 eggs (separated)
1 cup light brown sugar
1/2 cup butter
1/2 cup Dutched Cocoa
2 Tbsp. vanilla
1/2 cup warm milk
2 cups flour

Preparation Steps

  1. Dissolve yeast and 1 Tbs. brown sugar in lukewarm water
  2. Separate eggs
  3. Add yolks and 1/2 cup brown sugar to bowl and beat until thick
  4. Add butter, cocoa, salt, and vanilla to mixture
  5. Beat mixture until smooth
  6. Mix warm milk and flour
  7. Blend milk and flour into dough mixture and beat 2 minutes
  8. Beat egg whites until stiff peaks form
  9. Fold egg whites into dough mixture
  10. Grease pan and fill with batter
  11. Place pan of dough in pan of warm water. Cover with towel
  12. Let dough rise until it reaches top of pan

    Note: The dough will rise very slowly at first. You will know when it is ready to bake because it will suddenly speed up the rising and then stop.

  13. When risen, preheat DO to 375
  14. Place dough pan in DO, bake for 15 minutes
  15. Reduce heat to 350, bake until done (25 to 30 minutes more)
  16. Let bread sit for two minutes, then loosen sides from pan with knife
  17. Turn out onto serving plate.
  18. To serve warm: Sprinkle with powdered sugar, cut and enjoy

What is a liner pan and how do I use it?


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