1935 Chocolate Bread

Name: 1935 Chocolate Bread
Ingredients: 1 pkg. dry yeast; 1/2 cup warm milk (105 to 115 F); 2 cups sifted all-purpose flour, divided; 3 tbsp. sugar; 3 tbsp. cocoa; 1 tsp. salt; 1 egg, beaten; 1 tsp. shortening, melted; 1 cup pecans, chopped; 1 tbsp. vanilla extract; Vegetable oil, as needed

11 ingredients

15 steps

Ingredients

1 pkg. dry yeast
1/2 cup warm milk (105 to 115 F)
2 cups sifted all-purpose flour, divided
3 tbsp. sugar
3 tbsp. cocoa
1 tsp. salt
1 egg, beaten
1 tsp. shortening, melted
1 cup pecans, chopped
1 tbsp. vanilla extract
Vegetable oil, as needed

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.
4

Gradually add flour mixture to make a soft dough.
5

Turn dough out onto a surface sprinkled with remaining 1/2 cup flour.
6

Knead 10 minutes or until smooth and elastic.
7

Place in a well-greased bowl, turning to grease top.
8

Cover and let rise in a warm place (85F), free from drafts, 1 hour or until doubled in bulk.
9

Punch dough down.
10

Turn out onto a floured surface, and shape into a loaf.
11

Place in a greased 7-1/2x3x2-inch loaf pan.
12

Brush top with oil; cover and repeat rising procedure 1 hour.
13

Bake at 350F for 40 minutes or until loaf sounds hollow when tapped.
14

Remove bread from pan immediately.
15

Cool on wire rack.