1935 Chocolate Bread
Keys: Breads
Yield: 1 Servings
Ingredients:
1 pkt Dry yeast
1/2 cup Warm milk (105 to 115 Degrees)
2 cup Sifted all-purpose flour,
Divided
3 tbl Sugar
3 tbl Cocoa
1 tsp Salt
1 x Egg, beaten
1 tsp Shortening, melted
1 cup Pecans, chopped
1 tbl Vanilla extract
Vegetable oil
Method:
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
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.
I'm in my own little world, but thats ok everybody knows me here
Angelique
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