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