Michelle’s Honey Bread

1 ¼ cups warm water

2 tsp. sugar

2 ¼ tsp yeast

3 ¾ cups flour

1 TBS cocoa

1 tsp. salt

2 Tablespoons butter, softened

¼ c. honey

2 Tablespoons molasses

Mix sugar with warm water, then dissolve yeast in water mixture. Let it sit five minutes. Mix flour, cocoa, and salt in a separate large bowl. Mix butter into dry ingredients with your hands. Make a well in the middle of the dry ingredients, and add honey and molasses into the center of well. Stir until dough forms. Knead the dough for 10 minutes on a lightly floured surface, then roll into a ball and place it in a covered bowl in a warm place for 1 to 1 ½ hours or until it has doubled in size.

When dough has doubled, separate it into 6 even portions. Roll each dough portion into logs that are 6 inches long and 2 inches wide. Pour corn meal onto your rolling surface. Moisten your hands then rub water onto each dough log and roll it in corn meal. Arrange rolled dough on a baking sheet and cover it with plastic wrap. Set the dough in a warm spot to rise for another hour or so until the loaves have doubled in size. Preheat the oven to 350 degrees. Uncover dough and bake for 35 to 40 minutes. When bread is done, take it out and let it cool for 10 to 15 minutes.