Chocolate Bread Recipe From 1935 |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 12 |
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I have only made this twice but each time it was great....I love it HOT with cininimon sugar butter on it Ingredients:
1 package dry yeast |
1/2 cup warm milk (105 to 115 degrees) |
2 cups sifted all-purpose flour -- divided |
3 tablespoons sugar |
3 tablespoons cocoa |
1 teaspoon salt |
1 egg -- beaten |
1 teaspoon shortening -- melted |
1 cup pecans -- chopped |
1 tablespoon vanilla extract |
vegetable oil |
Directions:
1. 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; kneadÿ10 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 7-1/2 x 3 x 2-inch loaf-pan. Brush top with oil; cover and repeat rising procedure 1 hour. Bake at 375 degrees for 40 minutes or until loaf sounds hollow when tapped. Remove bread from pan immediately; cool on wire rack.
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