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Bread

Cocoa Bread

A yeast bread flavored with cocoa, sugar, and salt, baked at 350°F.

From the Recipes Wiki (Fandom) · 8 ingredients
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Why it works: Cocoa powder and flour are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 2,244 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Cocoa Bread

Oven350 °F
Timeabout 1 hour

Ingredients

Directions

Make the dough

  1. Mix the cocoa, sugar, and salt.

  2. Add the milk, which has been scalded, and the shortening.

  3. Let stand until lukewarm.

  4. Add the yeast, which has been softened in lukewarm water.

  5. Add enough flour to make a dough which can be handled.

  6. Knead until smooth and elastic.

  7. Let rise until doubled in bulk.

Shape and bake

  1. Cut down.

  2. Knead again.

  3. Shape into a loaf.

  4. Place in a greased pan.

  5. Let rise until doubled in bulk.

  6. Bake in a moderate (350 °F) oven for about 1 hour.

  7. Half a cup of walnut meats may be added to the dough at the second kneading.

Nutrition, whole recipe (rough)

910Calories
22 gProtein
29 gFat
137 gCarbs

Counts 6 of 8 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chocolate1 oz (28g) semisweet155
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0
Cakenot in our table0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cocoa powder + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together2,244 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  2. Cocoa powder + sugartop 14% of all pairs
    Smell alikemoderate
    Cooked together2,920 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Forms the gluten network that gives the dough structure and an elastic crumb.
Yeast
Produces gas as it ferments, making the dough rise and become light.
Milk
Adds moisture and richness, and its proteins help give a tender crumb.
Shortening
Adds fat that tenderizes the crumb and softens the texture.
Sugar
Feeds the yeast and adds sweetness and browning during baking.
Unsweetened cocoa powder
Provides chocolate flavor and color to the bread.

The step that matters

Let the milk cool to lukewarm before adding the yeast. Scalded milk must cool to lukewarm before the yeast is added, because high heat kills yeast cells and stops the dough from rising.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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