Savory Coco Bread

Made this a few months ago and I forgot where a I wrote this down, make sure you don't squish the sides of this one too much because it likes to go up.

Savory Coco Bread

2 1/4 tsp. Dry Active Yeast
1 tsp. White Sugar
1/4 Cup Warm Water (105F-115F or so)

Take the sugar and mix it in with the warm water, gently stir in the yeast and set it aside and let it froth.

2 1/2 Cups Good Bread Flour
2 Cups Whipped Cream (from the can, you need the CO2, like ready-whip)
3 Tbsp, Softened Butter
1 Tbsp. Paprika
1 Tbsp. Chili Powder
1 Tbsp. Salt
1 1/2 Water
1 Tbsp. Good Coco Powder

Mix the rest of the ingredients EXCEPT the coco powder in a big bowl, once they are good and mixed pour your yeast mix into the dry(ish) ingredients. Now slowly mix in the water till you've got a sticky dough.

Dust the countertop and knead the dough 85-90 times or about 10-12 minutes, using just enough flour to keep the dough from sticking to your fingers. If you prefer a firmer bread go for a few more minutes. Put the dough back into the mixing bowl and set it on top of the fridge (or some other place that won't be disturbed) for 45 minutes, till it doubled in size.

Dust the countertop with flour again and smash the dough out flat with the palm of your hands, use a rolling pin to get it rolled out to about 1/2 thick or so. Now dust the surface with the coco powder and smooth it out with your hands till you've got a nice even coat, you'll want to leave an inch or so, un-coco'd.

Now, fold the dough in thirds, like a letter and smash down, using the rolling pin if necessary. Fold in 3rd's again and smash, repeat one more time. Now roll your dough up into a tube, place on a baking sheet with the seam down and let it rise for 30-45 minutes. Pre-heat the oven to 325. Bake for 25-30 minutes or till the bread is golden brown and hollow sounding to the tap.