1935 Chocolate Bread
- 1 package dry yeast
- 1/2 cup warm milk (105u0b0 to 115u0b0)
- 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 chopped pecans
- 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 (85u0b0), 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 375u0b0 for 40 minutes or until loaf sounds hollow when tapped. Remove bread from pan immediately; cool on wire rack.
yeast, warm milk, flour, sugar, cocoa, salt, egg, shortening, pecans, vanilla, vegetable oil
Taken from www.myrecipes.com/recipe/1935-chocolate-bread (may not work)