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Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 20 |
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My mother made this bread many Sundays for breakfast and, if I was lucky, there'd be some left to savor Monday and Tuesday mornings as well! Just a whiff of this beautiful bread baking brings back treasured memories. Ingredients:
7 to 7-1/2 cups king arthur unbleached all-purpose flour |
1/2 cup sugar |
1 package (1/4 ounce) active dry yeast |
1 teaspoon salt |
2 cups milk |
1/4 cup butter |
2 eggs |
1/4 cup baking cocoa |
glaze: |
1 cup confectioners' sugar |
1 tablespoon milk |
1/4 cup chopped walnuts |
Directions:
1. In a large bowl, combine 3 cups flour, sugar, yeast and salt. In a saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat until moistened. Add eggs, beat on low speed for 30 seconds; beat on high for 3 minutes. Add enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Divide dough into thirds. Knead cocoa into one-third of the dough (this may take 5-6 minutes). Shape into a ball. Shape remaining two-thirds dough into one ball. Place each ball in a lightly greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
3. Punch dough down. Turn onto a lightly floured surface.; cover and let rest for 10 minutes. Roll white dough into a 20-in. x 10-in. rectangle; repeat with chocolate dough. Place chocolate layer on top of white layer.
4. Roll up jelly-roll style, starting with a long side; press edges to seal seam. Cut into 20 slices; place in a greased 10-in. tube pan in about three layers. Cover and let rise until nearly doubled, about 30-40 minutes.
5. Bake at 350° for 40-45 minutes or until lightly browned. Remove from pan immediately; cool on a wire rack. For glaze, combine sugar and milk; drizzle over bread. Sprinkle with walnuts. Yield: 1 loaf.
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