Ingredients
| 1 pkg. | dry yeast | | 1/2 cup | warm milk (105 to 115 °F) | | 2 cups | sifted all-purpose flour, divided | | 3 tbsp. | sugar | | 3 tbsp. | cocoa | | 1 tsp. | salt | | 1 | egg, beaten | | 1 tsp. | shortening, melted | | 1 cup | pecans, chopped | | 1 tbsp. | vanilla extract | | Vegetable oil, as needed |
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Instructions
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°F), 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 7-1/2x3x2-inch loaf pan. Brush top with oil; cover and repeat rising procedure 1 hour. Bake at 350°F for 40 minutes or until loaf sounds hollow when tapped. Remove bread from pan immediately. Cool on wire rack.
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