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1935 Chocolate Bread

Yields:	1 loaf
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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 for 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; cove� 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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I always add a can of peas. Bonnie from Mn.