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1935 Chocolate Bread

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Bread

Ingredients:

  • 1 pk Dry yeast
  • 1/2 c Warm milk (105 to 115
  • Degrees)
  • 2 c Sifted all-purpose flour,
  • Divided
  • 3 tb Sugar
  • 3 tb Cocoa
  • 1 ts Salt
  • 1 Egg, beaten
  • 1 ts Shortening, melted
  • 1 c Pecans, chopped
  • 1 tb Vanilla extract
  • Vegetable oil

Directions:

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.
 
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip