Cocoa Bread !!!

Colleen Sowa


My Grandmother Mabel Kennedy Sullivan use to make this as loaves of bread and as buns to eat with butter or as sandwiches.

She sometimes added dried fruits and nuts and made the buns smaller and put chocolate frosting on top.

****I don't have my grandmother's recipe, but I know that this is it, as it is an old recipe from Fleischmann's yeast... the yeast Grandmother used. And... the directions were the same as Grandma use to do, including optional items. I found this recipe online... and as I said.... I know this is the same recipe!!! I was so excited to find it!!!

*** this is not my photo of this bread.


pinch tips: How to Use Hand & Stand Mixers



2 loaves


4 Hr


45 Min



cake fleischmann's yeast (2-1/4 teaspoons dry yeast)
2 c
milk, scalded and cooled
1 Tbsp
5 1/2 c
sifted flour
1/2 c
1/2 c
cocoa powder
1/4 c
2 large
1/2 tsp


dried fruits, nuts, chocolate frosting

Directions Step-By-Step

Dissolve the yeast with 1 tablespoon of sugar in lukewarm milk. Add 3 cups of flour and beat until smooth. Cover and set in a warm place to to rise (about 1-1/2 hours). In a bowl: cream together butter and sugar, add the well beaten eggs, cocoa then add the dough batter, and the remaining flour (or enough of it to make a soft dough). Add salt and knead the bread lightly. Put dough into a greased bowl, cover with a damp cloth and set in a warm place to rise until doubled in size (about 2 hours). Shape into loaves, place in well greased bread pans, filling them half full. Cover and let rise again until light (about one hour). Bake 40 - 45 minutes in a 350 degree oven.
*** You can shape these into dinner rolls or sandwich buns.

*** If you put fruit and nuts in the dough, you can form into little buns and frost with chocolate frosting.

About this Recipe

Course/Dish: Cakes, Chocolate, Sweet Breads