Mexican cocoa red

Ingredients for Mexican cocoa red

Instructions for Mexican cocoa red

To prepare the Mexican cocoa red recipe, please follow these instructions:

The yeast is crumbled in the dumplings. Lean the milk, pour it into the dish and stir the yeast smoothly.

Melt the butter, mix the water and pour it into the dish with salt, grahamsmel and most of the wheat flour. Peel the dough well and let it rise, covered and lump to double size.

Eel the dough easily through the flour board. Divide the dough into 2 servings and knead one with cocoa.

Roll out the light dough and fold it around the dark. Put in the lubricated form. Let the bread rise to double size, covered and loose. Brush with water.

Bake on the bottom groove in preheated oven at 225 degrees for approx. 40 minutes.

Cool on the grid.