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1935 Chocolate Bread

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Description Edit

Contributed by World Recipes Y-Group

Ingredients Edit

Directions Edit

  1. Dissolve yeast in warm milk; let stand 5 minutes.
  2. Sift together 1½ 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 ½ cup flour; knead 10 minutes or until smooth and elastic.
  6. Place in a well-greased bowl, turning to grease top.
  7. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.
  8. Punch dough down; turn out onto a floured surface, and shape into a loaf.
  9. Place in a greased 7½ x 3 x 2-inch loaf-pan.
  10. Brush top with oil; cover and repeat rising procedure 1 hour.
  11. Bake at 375 °F for 40 minutes or until loaf sounds hollow when tapped.
  12. Remove bread from pan immediately; cool on wire rack.
  13. Enjoy.

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