1935 chocolate bread

Categories
Breads
Yield
1 Servings
MeasureIngredient
1 pack Dry yeast
½ cup Warm milk (105 to 115
  Degrees)
2 cups Sifted all-purpose flour,
  Divided
3 tablespoons Sugar
3 tablespoons Cocoa
1 teaspoon Salt
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 1-½ 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.

File

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