1935 Chocolate Bread Recipe

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

Share this recipe with your friends