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    1935 Chocolate Bread


    Source of Recipe


    Internet

    List of Ingredients




    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; 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.

    Recipe




 

 

 


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