Recipe - 1935 Chocolate Bread

1 pack Dry yeast
One half cup Warm milk (105 to 115
Degrees)
2 cup Sifted allpurpose flour,
Divided
3 tablespoon Sugar
3 tablespoon 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 1One half 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 One half cup flour;
knead 10 minutes or until smooth and elastic. Place in a wellgreased
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 7One half x 3 x 2inch loafpan. 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip