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1935 Chocolate Bread

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Submitted by akersm

.

YIELD

12 servings

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

1 1
PACKAGE PACKAGE YEAST, ACTIVE DRY
½ 118
CUP ML MILK
warm
2 473
CUPS ML ALL-PURPOSE FLOUR
sifted
3 45
TABLESPOONS ML SUGAR
3 45
TABLESPOONS ML COCOA POWDER
cocoa
1 5
TEASPOON ML SALT
1 1
LARGE LARGE EGGS
beaten
1 5
TEASPOON ML VEGETABLE SHORTENING
melted *
1 237
CUP ML PECANS
chopped
1 15
TABLESPOON ML VANILLA EXTRACT
1 1

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 169 40% 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?
Low in Saturated Fat, Low Cholesterol, Trans-fat Free
 

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