1935 Chocolate Bread

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Title: 1935 Chocolate Bread
Yield: 1 Servings
Categories: Bread


1 pk Dry yeast
1/2 c Warm milk (105 to 115
2 c Sifted all-purpose flour,
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

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