1935 Chocolate Bread 
| Ingredients : | ||
|---|---|---|
| 1 | pkt | Dry yeast |
| 1/2 | cup | Warm milk (105 to 115 Degrees) |
| 2 | cup | Sifted all-purpose flour, |
| Divided | ||
| 3 | tbl | Sugar |
| 3 | tbl | Cocoa |
| 1 | tsp | Salt |
| 1 | x | Egg, beaten |
| 1 | tsp | Shortening, melted |
| 1 | cup | Pecans, chopped |
| 1 | tbl | Vanilla extract |
| Vegetable oil | ||
How to cook :
Dissolve yeast in warm milk; let stand 5 minutes.
Sift together 1-1/2 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 1/2 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 7-1/2 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.
Tags : Breads
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