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 CupsFlour, sugar, cocoa, And salt; Set Aside. Combine Dissolved yeast, egg, shortening, pecans, And vanilla; Mix Well. Gradually Add flour Mixture ToMake a Soft Dough. Turn Dough Out Onto a Surface Sprinkled With Remaining (85 Degrees), Free From Drafts, 1 Hour or Until Doubled in Bulk. Punch DoughDown; Turn Out Onto a Floured Surface, And Shape Into a Loaf. Place in aGreased 7-1/2 x 3 x 2-Inch Loaf-Pan. Brush Top With oil; Cover AndRepeat Rising Procedure 1 Hour. Bake at 375 Degrees For 40 Minutes or UntilLoaf Sounds Hollow When Tapped. Remove bread From Pan Immediately; Cool OnWire Rack.
 * 1/2 Cup flour; Knead ?10 Minutes or Until Smooth And Elastic.  Place in aWell-Greased Bowl,  Turning to Grease Top.  Cover And Let Rise in a Warm Place

Enjoy.

contributed by

 * World Recipes Y-Group