1935 Chocolate Bread
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1935 Chocolate Bread
  Chocolate    Bread  
Last updated 6/12/2012 1:03:14 AM. Recipe ID 27038. Report a problem with this recipe.
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      Title: 1935 chocolate bread
 Categories: Breads
      Yield: 1 Servings
      1 pk Dry yeast
    1/2 c  Warm milk (105 to 115
      2 c  Sifted all-purpose flour,
      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
  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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Recipe ID 27038 (Apr 03, 2005)

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