* Exported from MasterCook * 1935 Chocolate Bread Recipe By : The Southern Heritage Breads Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg Dry yeast 1/2 c Milk -- warm (105 to 115°F) 2 c All-purpose flour -- sifted, - divided 3 tb Sugar 3 tb Cocoa 1 ts Salt 1 Egg -- beaten 1 ts Shortening -- melted 1 c Pecans -- chopped 1 tb Vanilla extract Vegetable oil 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 (85°F), 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 7-1/2 x 3 x 2" loaf-pan. Brush top with oil; cover and repeat rising procedure 1 hour. Bake at 375°F for 40 minutes or until loaf sounds hollow when tapped. Remove bread from pan immediately; cool on wire rack. Posted by: - - - - - - - - - - - - - - - - - -