| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Choco1 | 1 | servings | |
INGREDIENTS
| 1 | pk | Dry yeast |
| 1/2 | c | Warm milk; (105 to 115 degrees) |
| 2 | c | Sifted all-purpose flour; divided |
| 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 |
INSTRUCTIONS
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. from "The Southern Heritage Breads Cookbook" Recipe by: <PJay5@aol.com> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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