Cocoa and walnut Bread

Directions

1. Sift together the cocoa, sugar and salt into a bowl.

2. Add the milk to a pan, bring to the scalding point (when small bubbles form around the edges) then pour over the cocoa mixture.

3. Add the butter and beat vigourously until smooth.

4. Set aside until lukewarm.

5. Meanwhile, dissolve the yeast and sugar in the lukewarm water and set aside for 10 minutes until active and frothy.

6. When the cocoa mixture has cooled to body temperature mix in the yeast.

7. Sift the four into a separate bowl then stir enough into the cocoa mixture to form a fairly stiff dough.

8. Place the dough onto a lightly floured surface and knead until smooth and elastic.

9. Place in a lightly-greased bowl, cover and set aside in a warm place for about 2 hours, or until doubled in volume.

10. Knock back then knead the walnuts into the dough then return to the bowl and allow to rise once more.

11. After rising, knock the dough back again then shape into a round loaf, transfer to a greased baking tray, cover with a cloth and set aside in a warm place for about 90 minutes, or until doubled in size.

12. Transfer to an oven pre-heated to 170°C and bake for about 60 minutes, or until the base sounds hollow when tapped.

13.Allow to cool before cutting and serving.

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