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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; 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.
from "The Southern Heritage Breads Cookbook"
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