1935 Chocolate Bread
- 1 pkg. dry yeast
- 1/2 cup warm milk (105 to 115 F)
- 2 cups sifted all-purpose flour, divided
- 3 tbsp. sugar
- 3 tbsp. cocoa
- 1 tsp. salt
- 1 egg, beaten
- 1 tsp. shortening, melted
- 1 cup pecans, chopped
- 1 tbsp. vanilla extract
- Vegetable oil, as needed
- 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 (85F), 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 7-1/2x3x2-inch loaf pan.
- Brush top with oil; cover and repeat rising procedure 1 hour.
- Bake at 350F for 40 minutes or until loaf sounds hollow when tapped.
- Remove bread from pan immediately.
- Cool on wire rack.