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; 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"