1935 Chocolate Bread

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• 1935 chocolate bread

• 1 Package dry yeast
• 1/2 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 1-1/2 CupsFlour, sugar, cocoa, And salt; Set Aside. Combine Dissolved yeast, egg, shortening, pecans, And vanilla; Mix Well. Gradually Add flour Mixture ToMake a Soft Dough . Turn Dough Out Onto a Surface Sprinkled With Remaining

• 1/2 Cup flour; Knead ?10 Minutes or Until Smooth And Elastic. Place in aWell-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 DoughDown; Turn Out Onto a Floured Surface, And Shape Into a Loaf. Place in aGreased 7-1/2 x 3 x 2-Inch Loaf-Pan. Brush Top With oil; Cover AndRepeat Rising Procedure 1 Hour. Bake at 375 Degrees For 40 Minutes or UntilLoaf Sounds Hollow When Tapped. Remove bread From Pan Immediately; Cool OnWire Rack.

Enjoy.

contributed by :

• World Recipes Y-Group