| Show COCOA BREAD MAKES acceptable NOVELTY addition of dried fruits produces palatable loaf prepared by the united states department ot of agriculture cocoa bread which affords an attractive variation for lunch or afternoon tea may be made by using ordinary bread formulas with slight changes since cocoa cont contains alto about 20 per cent of 0 fat other shortening may be used in smaller quantities or omitted entirely additional sugar must be used to overcome the bitterness of the cocoa some cocoas coccas requiring more than others ordinarily it if in addition to the quantity required by the formula an amount of 0 sugar equal to that of the cocoa is added the bread will be neither bitter nor sweet this large quantity of sugar somewhat retards regards the fermentation thus increasing the time over that needed for making white bread cocoa bread however when made with the large quantity of sugar ren remains fains fresh longer than ordinary bread according to the united states department of agriculture the quantity of sugar may be reduced by using some spice or additional salt care must be taken t try cocoa bread however not to use an excess i of either too muck much spice masks the flavor of the cocoa and too much salt retards regards the action of the yeast even more than a large quantity of sugar the amount of cocoa may be varied to suit individual tastes the alie substitution of of one tenth of the flour by cocoa gives the bread a distinct cocoa color and flavor AU all cocoa bread Is dark the dep depth of color varying with the quantity of cocoa used aside from the color there Is ery little difference in appearance pe arance between the cocoa bread and white bread the shape of the loaves the volume the texture of grain find and the elasticity are about the same the recipe may be varied by using honey or other sweetening agents in place of ordinary sugar and by adding fruits or nuts the incorporation of three or more ounces of raisins prunes roasted peanuts etc in the dough of each pound loaf of cocon cocoa broad bread produces a very palatable loaf the fruits or nuts may be added when the dough Is first worked down or punched cocoa rolls buns and husks are also acceptable they may be made slightly lightly sweet by using more sugar than Is used in the bread cocoa bread in ii a specialty and cannot be expected to replace the different types of bread now being made but it Is an acceptable novelty to berve occasionally |
