1935 Chocolate Bread

Ingredients

Amount		Ingredient	Preparation
1	package	yeast, active dry
1/2	cup	milk	warm
2	cups	flour, all-purpose	sifted
3	tablespoons	sugar
3	tablespoons	cocoa powder	cocoa
1	teaspoon	salt
1	large	egg	beaten
1	teaspoon	vegetable shortening	melted
1	cup	pecans	chopped
1	tablespoon	vanilla extract
1	x	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 for 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; 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.