1935 chocolate bread

 
                            1935 Chocolate Bread
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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 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; kneadÿ10  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; coveÿ  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.
 from "The Southern Heritage Breads Cookbook"
 
 
 
 
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