1935 Chocolate Bread

Description
Contributed by World Recipes Y-Group

Ingredients

 * 1 package dry yeast
 * ½ cup warm milk (105 °F to 115 °F)
 * 2 cups sifted all-purpose flour — divided
 * 3 tablespoons sugar
 * 3 tablespoons cocoa
 * 1 teaspoon salt
 * 1 egg — beaten
 * 1 teaspoon shortening — melted
 * 1 cup pecans — chopped
 * 1 tablespoon vanilla extract
 * vegetable oil

Directions

 * 1) Dissolve yeast in warm milk; let stand 5 minutes.
 * 2) Sift together 1½ cups flour, sugar, cocoa, and salt; set aside.
 * 3) Combine dissolved yeast, egg, shortening, pecans, and vanilla; mix well.
 * 4) Gradually add flour mixture to make a soft dough.
 * 5) Turn dough out onto a surface sprinkled with remaining ½ cup flour; knead 10 minutes or until smooth and elastic.
 * 6) Place in a well-greased bowl, turning to grease top.
 * 7) Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.
 * 8) Punch dough down; turn out onto a floured surface, and shape into a loaf.
 * 9) Place in a greased 7½ x 3 x 2-inch loaf-pan.
 * 10) Brush top with oil; cover and repeat rising procedure 1 hour.
 * 11) Bake at 375 °F for 40 minutes or until loaf sounds hollow when tapped.
 * 12) Remove bread from pan immediately; cool on wire rack.
 * 13) Enjoy.