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1935 Chocolate Bread

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

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.


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