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1935 Chocolate Bread

* Exported from MasterCook *

1935 Chocolate Bread

Recipe By : <>
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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; kneadÿ10 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; coveÿ 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.
from "The Southern Heritage Breads Cookbook"

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