Ingredients
5 1/2 cup flour
1 cake compressed yeast
1 or 1 cake dry yeast
2 cup milk, scalded and cooled
1/2 tsp salt
1/2 cup cocoa
1/4 cup shortening
2 eggs, well beaten
1/2 cup sugar
Directions
Soften yeast and dissolve 1 tablespoon sugar in lukewarm milk. Add 3
cups flour and beat until smooth. Cover and set aside to rise in a
warm place until light. Add shortening and sugar, which have been
creamed together, eggs, 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 1/2
full. Cover and let rise again until double in bulk. Bake in hot oven
(425 F) 40- 50 minutes. 2 loaves. The Household Searchlight - 1941
Servings: 6 servings
Cocoa Bread Recipe brought to you by Recipe Ideas
Categories: Beverages; Bread; Breads
The History of Recipes
Academics have proved the existance of recipes far back into the distant past, in truth as far as pharonic Egypt, and maybe even further. Interesting though that is, mostly, these old recipes were just very simple pictorial, hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the most ancient recipe discovered, according to historians are a few clay tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. During the time of the Roman Empire a roman called Apicius created a few scripts which described recipes prepared by wealthy Romans. In his works, he recounts how the meals were separated into hors d`oeuvres, main meal and afters, something we still use today. This early Roman chef informs us how the Romans made use of many aromatic flavors, including a few that will be familiar to modern chefs like thyme, fennel and dill. In the fifteenth century, people returning from the crusades brought us many new foods and spices from the holy land, including spices such as rosemary and coriander. These new foods and tastes created an eruption in manuscripts on cooking, most of which are now in private cookery archives. Over the following few hundred years, the families of Europe tried to lay on the most extravagent meals, and consequentially chefs and their recipe collections were much in demand. However, it wasn`t until the 19th century that cooking and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, trying out, and publishing recipes that were common in the better off homes of the day. By the arrival of the 20th century, cookbooks were increasing in popularity as a result of better eduction, leisure time and having more money. The introduction of television gave us celebrity chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, permitting everybody to search through massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Cocoa Bread recipe.
