But not just any bread of course. How about some Chocolate Bread spread with Vanilla Butter? This is an old-fashioned knead-it-with-both-hands kind of yeast dough. Can you use a Kitchenaid or a bread machine? I don’t see why not! Let me know how it turns out for you.
1 c. milk , scalded, mixed with 2 T. butter
1/2 c. sugar
1 t. vanilla
1 pkg. yeast mixed with 1/4 c. tepid water and 1 T. sugar
2 eggs, beaten
3 1/2 c. all purpose flour
2/3 c. sifted cocoa
Add sugar and vanilla to milk/butter mixture. Add yeast mixture, beaten eggs, and stir. Measure flour and cocoa in large bowl. Ad yeast mixture and stir vigorously. Turn onto floured board and let rest while you clean and butter the bowl. Knead dough for 3-5 minutes, adding flour if necessary to keep smooth. Put into buttered bowl and cover with a damp towel. Let rise for 2 hours. Punch down dough, knead again, pat into loaf shape, and place in buttered 9x5 loaf pan. Cover and let rise again until doubled, about 45 minutes. Heat oven to 350. Pat top of loaf with coarse sugar and bake for 1 hour. Cool 10 minutes in pan then cool on wire rack.
Vanilla Butter: 12 T. unsalted butter creamed with 3/4 c. powdered sugar and 2 T. vanilla