1935 Chocolate Bread

1935 Chocolate Bread

1     package       dry yeast 1/2 cup           warm milk (105 to 115 degrees) 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

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

Enjoy.

Contributed by :

 * World Recipes Y-Group