1935 Chocolate Bread
.
Yield
12 servingsPrep
20 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| ½ | cup |
milk
warm |
|
| 2 | cups |
all-purpose flour
sifted |
|
| 3 | tablespoons |
sugar
|
|
| 3 | tablespoons |
cocoa powder
cocoa |
|
| 1 | teaspoon |
salt
|
|
| 1 | large |
eggs
beaten |
|
| 1 | teaspoon |
vegetable shortening
melted |
*
|
| 1 | cup |
pecans
chopped |
|
| 1 | tablespoon |
vanilla extract
|
|
| 1 | x |
vegetable oil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 118 | ml |
milk
warm |
|
| 473 | ml |
all-purpose flour
sifted |
|
| 45 | ml |
sugar
|
|
| 45 | ml |
cocoa powder
cocoa |
|
| 5 | ml |
salt
|
|
| 1 | large |
eggs
beaten |
|
| 5 | ml |
vegetable shortening
melted |
*
|
| 237 | ml |
pecans
chopped |
|
| 15 | ml |
vanilla extract
|
|
| 1 | x |
vegetable oil
|
*
|
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.
