| 1 pkt Dry yeast | | 12 cup Warm milk (105 to 115 Degrees) | | 2 cup Sifted all-purpose flour, | | Divided | | 3 tbl Sugar | | 3 tbl Cocoa | | 1 tsp Salt | | 1 x Egg, beaten | | 1 tsp Shortening, melted | | 1 cup Pecans, chopped | | 1 tbl 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 . |
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