| 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>
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