Guest guest Posted June 5, 2005 Report Share Posted June 5, 2005 Cocoa Bread Ingredients: 5 1/2 cups GF flour Blend 1 cake compressed yeast OR 1 cake dry yeast 2 cups CF milk, scalded and cooled (I used coconut milk) 1/2 teaspoon salt 1/2 cup cocoa 1/4 cup vegetable shortening or coconut butter Egg Replacer to equal 2 eggs 1/2 cup sugar Soften yeast and dissolve 1 tablespoon sugar in lukewarm milk sub. Add 3 cups flour and beat until smooth. Cover and set aside to rise in a warm place until light. Cream together shoretening and sugar, then add egg replacer, cocoa, salt, and remainder of flour or enough to make a soft dough. Knead lightly and place in well oiled bowl. Cover and set in a warm place until double in bulk about 2 hours. Form into loaves. Place in well oiled bread pans, filling them 3/4 full. Cover and let rise again for about an hour. Bake in hot oven (425 F) 40- 50 minutes. Makes 2 loaves. Quote Link to comment Share on other sites More sharing options...
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