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
- Dissolve yeast and 1 Tbs. brown sugar in lukewarm water.
- Separate eggs.
- Add yolks and 1/2 cup brown sugar to bowl and beat until thick.
- Add butter, cocoa, salt, and vanilla to mixture.
- Beat mixture until smooth.
- Mix warm milk and flour.
- Blend milk and flour into dough mixture and beat 2 minutes.
- Beat egg whites until stiff peaks form.
- Fold egg whites into dough mixture.
- Grease pan and fill with batter.
- Place pan of dough in pan of warm water. Cover with towel.
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.
- When risen, preheat DO to 375.
- Place dough pan in DO, bake for 15 minutes.
- Reduce heat to 350, bake until done (25 to 30 minutes more).
- Let bread sit for two minutes, then loosen sides from pan with knife.
- Turn out onto serving plate..
- To serve warm: Sprinkle with powdered sugar, cut and enjoy.