Vintage 1935 Chocolate Bread

This classic bread recipe is a sweet treat that the family will absolutely adore. Made from scratch, Vintage 1935 Chocolate Bread has not changed a single ingredient from when it was first created. It's the old fashioned way of making your favorite bread recipes, and is perfect for chocolate lovers. For the best tasting slice, enjoy when it is warm and fresh out of the oven.

Ingredients

1 package dry yeast
1/2 cup warm milk
2 cups sifted all-purpose flour, divided
3 tablespoons sugar
3 tablespoons cocoa
1 teaspoon salt
1 egg, beaten
1 teaspoon butter, melted
1 cup pecans, chopped
1 tablespoon vanilla extract
vegetable oil

Instructions

Dissolve yeast in warm milk; let stand 5 minutes.
Sift together 1.5 cups flour, sugar, cocoa, and salt; set aside.
Combine dissolved yeast, egg, butter, 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 (about 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.
Preheat oven to 375 degrees F.
Bake at 375 degrees for 40 minutes or until loaf sounds hollow when tapped. Remove bread from pan immediately; cool on wire rack.