A recipe for 1935 Chocolate Bread. Follow the simple recipe instructions for 1935 Chocolate Bread shared by other home cooking experts.
Ingredients
1 package dry yeast
1/2 cup warm milk (105 to 115 degrees)
2 cups sifted all-purpose flour, divided
3 Tbs. sugar
3 Tbs. cocoa
1 Tsp. salt
1 egg, beaten
1 Tsp. shortening, melted
1 cup pecans, chopped
1 Tbs. vanilla extract
vegetable oil
Directions
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; cove. 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. from The Southern Heritage Breads Cookbook" "
