*  Exported from  MasterCook  *
                            Chocolate Yeast Loaf
 Recipe By     : Jo Anne Merrill
 Serving Size  : 1    Preparation Time :6:00
 Categories    : Breads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           warm water
    1      tablespoon    sugar
      1/2  cup           sugar
    1      package       yeast
    1      cup           milk
    2      tablespoons   butter -- cut in pieces
    4      cups          bread flour
    1      teaspoon      salt
      2/3  cup           unsweetened cocoa powder
    2      teaspoons     instant coffee powder -- not granular
    2      large         eggs
    1      teaspoon      vanilla extract
    1      cup           black walnuts -- chopped
      1/2  cup           raisins, seedless
                         ---Serve with: ------
      1/2  cup           honey
      1/2  cup           butter
      1. Mix the water and 1 tablespoon sugar in mixing cup. Add yeast and
 stir slightly. Set aside for 10 minutes until foamy.
      2. Warm the milk and butter in a saucepan to about 110 degrees (butter
 will not melt completely).
      3. In a large mixing bowl, combine 3-3/4 cups flour, salt, cocoa, coffee
 and the remaining 1/2 cup sugar. Blend well.
      4. Beat eggs slightly and add the warm milk, butter and vanilla; blend.
 Add this mixture along with the yeast mixture to the flour. Stir in the
 walnuts and raisins. Mix all with a mixer with dough hook, or by hand with a
 wooden spoon.
      5. Turn onto a lightly floured surface and knead for 5 to 6 minutes
 until smooth and elastic. Or continue mixing in the mixer and knead only 2
 minutes or so. Add more flour if necessary.
      6. Grease a large bowl and place the dough into it, turning to grease
 all sides. Cover and let rise in a warm place until dough has doubled in
 size, about 2 hours.
      7. Knead the dough a few times, cover with plastic wrap and let rest for
 few minutes. Roll the dough into a large oval shape and roll up like a jelly
 roll, placing the seam side down. Roll from the narrow end to make it fit
 into the pan size you prefer. Use a loaf pan or a round casserole type pan.
 Butter a piece of plastic wrap and place loosely over the dough. Let rise
 again until doubled in size; about 1-1/2 hours.
      8. Preheat oven to 350 degrees and place bread near the center of the
 oven, not too high. Bake for 25 minutes, then cover loosely with foil and
 continue baking 30 to 40 minutes longer.
      9. Let cool for 10 minutes, then remove from pan and finish cooling on
 wire rack. Serve with butter and honey for a real treat.
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 NOTES : A light yeast bread that is excellent when served plain or with your
 choice of spreads.