INGREDIENTS
5 1/2  cups flour
1  cake compressed yeast
OR 1  cake dry yeast
2 cups milk, scalded and cooled
1/2  tsp. salt
1/2  cup cocoa
1/4  cup shortening
2  eggs, well beaten
1/2  cup sugar

METHOD
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 (425x F) 40- 50 minutes.
Makes 2 loaves.