Glazed Cocoa Butter Bread

 

Ingredients

 

Makes 12 to  16 servings

• 2 3/4 cups all-purpose flour, divided

• 1 tablespoon plus 2 cups granulated sugar, divided

• 1 package active dry yeast

• 3/4 cup milk

• 1/4 cup water

• 3/4 cup (1 1/2 sticks) butter or margarine, softened

• 2/3 cup Cocoa

• 1/2 cup hot water

• 3 eggs, slightly beaten

• 1 teaspoon vanilla extract

• 1 teaspoon baking soda

• 1/4 teaspoon salt

• 1 cup chopped pecans or walnuts

• Powdered Sugar Frosting (refer below recipe)

• Chopped pecans or walnuts

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Method:

1. Grease 10-inch tube pan. Combine 3/4 cup flour, 1 tablespoon sugar and yeast in large bowl.

2. Heat milk and 1/4 cup water in saucepan until lukewarm. Add to flour mixture; beat on low speed of mixer 2 minutes, scraping sides and bottom of bowl often. Add 3/4 cup flour or enough flour to make soft dough; beat on medium speed 2 minutes. Cover; let rise in warm place (85°F), free from draft until mixture is light and spongy, about 45 minutes.

3. Meanwhile, beat butter with remaining 2 cups sugar; set aside. Stir together cocoa and hot water until smooth; let cool. Add butter and cocoa mixtures to yeast mixture. Beat in eggs, vanilla, remaining 1 1/4 cups flour, baking soda, salt and nuts.

4. Pour into prepared pan. Let rise, uncovered, in warm place free from draft until doubled, about 2 hours.

5. Heat oven to 350°F. Bake 45 minutes or until bread sounds hollow when tapped. Cool on wire rack 10 minutes;  remove from pan. Cool completely.

6. Drizzle with Powdered Sugar Frosting; sprinkle additional nuts over top. Let stand 2 to 3 hours before slicing.

Powdered Sugar Frosting

• 1 cup sifted powdered sugar

• 1 tablespoon milk

• 1/4 teaspoon vanilla extract

Combine all ingredients in small bowl. Add additional milk, 1 teaspoon at a time, until frosting is smooth and of drizzling consistency.