|1 pack||Dry yeast|
|½ cup||Warm milk (105 to 115|
|2 cups||Sifted all-purpose flour,|
|1 teaspoon||Shortening, melted|
|1 cup||Pecans, chopped|
|1 tablespoon||Vanilla extract|
Dissolve yeast in warm milk; let stand 5 minutes.
Sift together 1-½ 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 ½ 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 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 7-½ x 3 x 2-inch loaf-pan. Brush top with oil; cover 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.