Stir together 2 cups of the flour, the yeast, cocoa powder, potato flakes, and coffee crystals in a large mixing bowl. Heat and stir milk, sugar, butter or margarine, and salt in a saucepan just until warm (120 degree F to 130 degree F) and butter or margarine begins to melt. Add to flour mixture. Add eggs. Beat on low speed for 30 seconds, scraping the sides of the bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can with a wooden spoon.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough (6 to 8 minutes total). Place dough in a lightly greased bowl, turning once to grease surface of the dough. Cover and let rise in a warm place until double (about 1 hour).
Punch dough down on a floured surface. Cover and let rest for 10 minutes. Grease two baking sheets. Divide dough into six portions. Roll each portion of dough into a ball. Roll each ball into a thick rope about 16 inches long. Line up three of the ropes, 1 inch apart, on a baking sheet. Braid from the center toward one end; braid from center to other end. (Braid loosely so the bread has room to expand during rising.) Press rope ends together to seal. Repeat with remaining three ropes on other baking sheet.
Cover and let rise in a warm place until double (30 to 40 minutes). Bake in a 350 degree F oven for 30 to 35 minutes or until done. Remove from baking sheets. Cool on wire racks. Drizzle with Vanilla Icing. If desired, sprinkle with toasted almonds. Makes 32 servings.
Stir together sifted powdered sugar, milk, and vanilla in a small mixing bowl. Stir until smooth, adding more milk, 1 teaspoon at a time, to make of drizzling consistency.