1935 Chocolate Bread

Name: 1935 Chocolate Bread
Ingredients: 1 package dry yeast; 1/2 cup warm milk (105° to 115°); 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

11 ingredients

5 steps

Ingredients

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

Directions

1

Dissolve yeast in warm milk; let stand 5 minutes.
2

Sift together 1 1/2 cups flour, sugar, cocoa, and salt; set aside.
3

Combine dissolved yeast, egg, shortening, pecans, and vanilla; mix well. Gradually add flour mixture to make a soft dough.
4

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°), free from drafts, 1 hour or until doubled in bulk.
5

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° for 40 minutes or until loaf sounds hollow when tapped. Remove bread from pan immediately; cool on wire rack.