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