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YIELD
12 servingsPREP
20 minCOOK
40 minREADY
60 minIngredients
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.
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