How To make Cocoa Bread
5 1/2 c Flour 1/2 c Cocoa
1 Cake compressed yeast 1/4 c Shortening
OR 1 cake dry yeast 2 Eggs, well beaten 2 c Milk, scalded and cooled 1/2 c Sugar
1/2 ts Salt
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 -----
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Soft Buttery Jamaican Coco Bread | Folding Bread | Feed and Teach
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This was #delicious so make sure you give it a try!
Butter is great for making Coco Bread but for me a good quality soft margarine is much better!????
Don't forget to leave a comment, I read all of them????
Ingredients
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-2 cups All Flour
-1 cup Light Coconut Milk
*Use half cup water if its heavy coconut milk or coconut cream. half milk and half water
-1/2 Tbsp. Instant Yeast
-2 Tbsp. Sugar
-1/2 tsp Salt
-1/4 cup Softened Butter (I say 1/2 cup in the video, that's wrong)
-Additional butter for brushing and greasing baking tray
Method
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1. Combine coconut milk, yeast, sugar and salt in a bowl. Mix to dissolve
2. Add flour to liquid mixture and mix until flour is hydrated and mixture comes together as a dough.
3. Knead dough for about 8 minutes
4. Add softened butter to dough and knead until dough becomes smooth. dust with flour to make it workable if it gets too sticky.
5. Cover bowl with plastic wrap or a damp kitchen towel and let the dough proof at room temperature until it doubles in size.
6. Once the dough is proof, place on your work surface and divide evenly into 6 pieces.
7. Form each dough piece into a ball and roll out into flat disk a bout quarter inch thick
8. brush the top of each disk generously with softened butter and fold in half.
9. Line a baking tray with grease paper, brush with butter and place the newly form cocobread on it.
10. Proof cocobread in a warm area until it close to doubles in size.
11. Baked at 325 to 350 degrees F for 15 to 20 minutes until golden brown.
12. When done remove from oven and brush generously with butter.
13. Enjoy hot!
#cocobread #foldingbread #jamaican #beefpatty #cocobreadandcheese
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???? Black Pumpkin Score ???? dusted with black cocoa powder. Scoring sourdough. Sourdough scoring ideas
Cocoa Butter Bread
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The Full Recipe & Ingredients List
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COCOA BREAD #shorts
Someone said cocoa bread? @giovanni.castaldi has a quick delicious recipe to prepare for a sweet breakfast or afternoon snack ????
INGREDIENTS
1 slice of American XXL sandwich bread
butter
sweet cocoa powder
Spread the soft butter on a slice of bread and sprinkle with the sweet cocoa powder. Transfer to the air fryer and cook for 5-6 minutes at 320°F (160°C). Allow to cool before enjoying.
Chocolate Artisan Bread | Pain au Chocolat | Cocoa Bread Recipe | Chichabon
Recipe for chocolate artisan bread/pain au chocolat: a sweeter and more flavorful alternative to plain/regular white bread for breakfast. Perfect for making toast to spread on butter, jam, nut butter, nutella, etc. #Chichabon #ChocolateBread #CocoaBread
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Ingredients (makes 2 loaves. loaf pan size: 7¾” x 3¾” x 2½”)
*Fermented dough:
59mL Warm water (100°-110°F)
1 tsp Sugar
4g Active dry yeast
111mL Water
240g Bread flour
5g Salt
*Make the fermented dough the day before. Recipe makes about 480g of fermented dough, enough for 4 small loaves. It can be stored in the fridge for up to 4 days.
Chocolate Bread:
59mL Warm water (100°-110°F)
1 tsp Sugar
12g Active dry yeast
281mL Water
50g Honey
440g Bread flour
40g Cocoa powder
8g Salt
120g Chopped chocolate (I used semi-sweet chocolate, but you can use any kind you like: dark, milk, bittersweet, etc.)
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