Chocolate Bread With Vanilla Butter

• 1 cup milk
• 2 tablespoons butter
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 package yeast, dissolved in 1/4 cup tepid water (110 degrees) with 1 tablespoon sugar
• 1/4 cup water, dissolved
• 1 tablespoon of sugar
• 2 eggs, beaten
• 3 1/2 cups all-purpose flour
• 23 cup sifted Dutch cocoa
• Coarse sugar
• Vanilla butter (see recipe)

1. Scald the milk and remove it from the heat.
2. Add the butter, stirring until it melts.
3. Add the sugar and vanilla.
4. When the mixture is lukewarm (no more than 115 degrees), add the yeast.
5. Add the beaten eggs and stir.
6. Measure the flour and cocoa into a large bowl.
7. Add the yeast mixture and stir.
8. Turn out onto a floured board.
9. While the dough is resting, clean and butter a bowl.
10. Knead the dough gently for five minutes, adding flour as necessary to produce a smooth dough.
11. Put the dough into the buttered bowl, cover with a damp towel and put in a warm place until the dough doubles in size (one to two hours).
12. Punch the dough down and knead again 8 to 10 times.
13. Pat it into a loaf shape and place it in a well-buttered 9-by-5-inch loaf pan.
14. Cover the dough and let it rise again, but not so much that it doubles; 45 minutes is plenty.
15. Preheat the oven to 350 degrees.
16. Gently pat the top of the loaf with coarse sugar and bake one hour on the oven's middle rack.
17. After 30 minutes, cover the top of the loaf with aluminum foil so it does not burn.
18. Remove the loaf from the oven and let it cool 10 minutes in the pan, then turn it out onto a wire rack.
19. Serve with vanilla butter.

milk, butter, sugar, vanilla, yeast, water, sugar, eggs, flour, dutch, sugar, vanilla butter

Taken from cooking.nytimes.com/recipes/2891 (may not work)