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1935 Chocolate Bread

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Recipe

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Yield

12 servings

Prep

20 min

Cook

40 min

Ready

60 min
Low in Saturated Fat, Low Cholesterol, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 package yeast, active dry
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½ cup milk
warm
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2 cups all-purpose flour
sifted
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3 tablespoons sugar
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3 tablespoons cocoa powder
cocoa
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1 teaspoon salt
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1 large eggs
beaten
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1 teaspoon vegetable shortening
melted
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1 cup pecans
chopped
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1 tablespoon vanilla extract
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1 x vegetable oil
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Ingredients

Amount Measure Ingredient Features
1 package yeast, active dry
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118 ml milk
warm
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473 ml all-purpose flour
sifted
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45 ml sugar
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45 ml cocoa powder
cocoa
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5 ml salt
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1 large eggs
beaten
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5 ml vegetable shortening
melted
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237 ml pecans
chopped
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15 ml vanilla extract
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1 x vegetable oil
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Directions

Dissolve yeast in warm milk; let stand 5 minutes.

Sift together 1½ 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 ½ 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 7½ x 3 x 2-inch loaf-pan.

Brush top with oil; cove? and repeat rising procedure 1 hour.

Bake at 375℉ (190℃) for 40 minutes or until loaf sounds hollow when tapped.

Remove bread from pan immediately; cool on wire rack.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 51g (1.8 oz)
Amount per Serving
Calories 16940% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 208mg 9%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 8%
Sugars g
Protein 9g
Vitamin A 1% Vitamin C 0%
Calcium 3% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

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