Chocolate Yeast Loaf

* Exported from MasterCook *

Chocolate Yeast Loaf

Recipe By : Jo Anne Merrill
Serving Size : 1 Preparation Time :6:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup warm water
1 tablespoon sugar
1/2 cup sugar
1 package yeast
1 cup milk
2 tablespoons butter -- cut in pieces
4 cups bread flour
1 teaspoon salt
2/3 cup unsweetened cocoa powder
2 teaspoons instant coffee powder -- not granular
2 large eggs
1 teaspoon vanilla extract
1 cup black walnuts -- chopped
1/2 cup raisins, seedless
---Serve with: ------
1/2 cup honey
1/2 cup butter

1. Mix the water and 1 tablespoon sugar in mixing cup. Add yeast and
stir slightly. Set aside for 10 minutes until foamy.
2. Warm the milk and butter in a saucepan to about 110 degrees (butter
will not melt completely).
3. In a large mixing bowl, combine 3-3/4 cups flour, salt, cocoa, coffee
and the remaining 1/2 cup sugar. Blend well.
4. Beat eggs slightly and add the warm milk, butter and vanilla; blend.
Add this mixture along with the yeast mixture to the flour. Stir in the
walnuts and raisins. Mix all with a mixer with dough hook, or by hand with a
wooden spoon.
5. Turn onto a lightly floured surface and knead for 5 to 6 minutes
until smooth and elastic. Or continue mixing in the mixer and knead only 2
minutes or so. Add more flour if necessary.
6. Grease a large bowl and place the dough into it, turning to grease
all sides. Cover and let rise in a warm place until dough has doubled in
size, about 2 hours.
7. Knead the dough a few times, cover with plastic wrap and let rest for
few minutes. Roll the dough into a large oval shape and roll up like a jelly
roll, placing the seam side down. Roll from the narrow end to make it fit
into the pan size you prefer. Use a loaf pan or a round casserole type pan.
Butter a piece of plastic wrap and place loosely over the dough. Let rise
again until doubled in size; about 1-1/2 hours.
8. Preheat oven to 350 degrees and place bread near the center of the
oven, not too high. Bake for 25 minutes, then cover loosely with foil and
continue baking 30 to 40 minutes longer.
9. Let cool for 10 minutes, then remove from pan and finish cooling on
wire rack. Serve with butter and honey for a real treat.







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NOTES : A light yeast bread that is excellent when served plain or with your
choice of spreads.