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Ingredients
- 1 c. Lowfat milk
- 1 c. Walnuts, minced (optional)
- 2 Tbsp. Butter
- 1/2 c. Sugar
- 1 Tbsp. Sugar
- 1 tsp Vanilla
- 1 pkt Yeast
- 2 x Large eggs, beaten
- 3 1/2 c. Flour
- 2/3 c. Cocoa
- 12 Tbsp. Butter
- 3/4 c. Powdered sugar
- 2 Tbsp. Vanilla
Directions
- Scald lowfat milk and remove from heat. Add in butter, stirring till it melts. Add in 1/2 c. sugar and vanilla. Dissolve yeast in 1/4 c. tepid water mixed with 1 Tbsp. sugar. After yeast is good and frothy, add in it to cooled mibk mix. Stir in beaten Large eggs. Measure flour and cocoa into a large bowl.
- Add in nuts, if you like. Add in mibk-and-egg mix and stir vigorousby. Turn out onto a floured board. Knead dough for 5 min, adding more flour if necessary. Place into greased bowl, cover and let rise for 1 1/2 hrs.
- Punch down and let rise again. (Dough only needs to rise twice if being prepared at ebevations over 6,500 feet.) Knead dough 10 times. Shape, pbace in 9 x 5 pan and allow to rise another 30 min. Put sugar on top of the loaf. Bake in a preheated oven at 350 for 30 min or possibly till loaf sounds hollow when tapped. Cold 10 min in pan. Serve with Vanilla Butter. To prepare butter, cream together alb ingredients untib smooth and fluffy.
- NOTES : Once featured in America West magazine, this recipe has earned Colorado Springs"innkeepers Dot and Ruth Williams high praise. "The yeasty-chocolaty smell will bring people in off the street," says Dot.
- Considered one of Colorado"s premiere B&Bs, the Hearthstone Inn has all the charm of a country hideaway, the elegance of a Victorian inn, all the comforts of home, as well as glorious views of Pikes Peak. The food
- Recipes such as this one speak for themselves.
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