1935 chocolate bread
- Categories
- Breads
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 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 |
| 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 1-½ 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.
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