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


  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.