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1
Mix the water and 1 tablespoon sugar in mixing cup.
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2
Add yeast and stir slightly.
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3
Set aside for 10 minutes until foamy.
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4
Warm the milk and butter in a saucepan to about 110F (butter will not melt completely).
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5
In a large mixing bowl, combine 3-3/4 cups flour, salt, cocoa, coffee and the remaining 1/2 cup sugar.
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6
Blend well.
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7
Beat eggs slightly and add the warm milk, butter and vanilla; blend.
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8
Add this mixture along with the yeast mixture to the flour.
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9
Stir in the walnuts and raisins.
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10
Mix all with a mixer with dough hook, or by hand with a wooden spoon.
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11
Turn onto a lightly floured surface and knead for 5 to 6 minutes until smooth and elastic.
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12
Or continue mixing in the mixer and knead only 2 minutes or so.
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13
Add more flour if necessary.
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14
Grease a large bowl and place the dough into it, turning to grease all sides.
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15
Cover and let rise in a warm place until dough has doubled insize, about 2 hours.
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16
Knead the dough a few times, cover with plastic wrap and let rest for few minutes.
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17
Roll the dough into a large oval shape and roll up like a jelly roll, placing the seam side down.
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18
Roll from the narrow end to make it fit into the pan size you prefer.
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19
Use a loaf pan or a round casserole type pan.
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20
Butter a piece of plastic wrap and place loosely over the dough.
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21
Let rise again until doubled in size; about 1-1/2 hours.
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22
Preheat oven to 350F and place bread near the center of the oven, not too high.
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23
Bake for 25 minutes, then cover loosely with foil and continue baking 30 to 40 minutes longer.
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24
Let cool for 10 minutes, then remove from pan and finish cooling on wire rack.
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25
Serve with butter and honey for a real treat.
