Cocoa Bread

Crumble the yeast cake into a bowl and add lukewarm water, stirring until the yeast dissolves completely. Let stand for 5 minutes to activate.

Heat the milk in a saucepan until warm but not boiling, then add shortening, sugar, unsweetened cocoa powder, and salt. Stir until the shortening melts and the mixture is smooth.

Pour the warm cocoa mixture into a large mixing bowl and let cool to lukewarm, then add the activated yeast mixture. Stir well to combine.

Gradually add flour to the wet ingredients, stirring constantly until a soft dough forms. Add flour gradually to reach the proper consistency.

Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.

Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour until doubled in size.

Punch down the risen dough and shape it into a round loaf. Place on a greased baking sheet and cover loosely with the damp cloth.

Allow the shaped dough to rise for another 30-45 minutes until puffy.

Preheat the oven to 375°F (190°C). Bake the cocoa bread for 40-45 minutes until golden brown and a skewer inserted in the center comes out clean.

Remove the bread from the oven and transfer to a wire rack to cool for 10 minutes before slicing and serving.