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60 minutes
Prep: 20 minutes
Cook: 40 minutes
507 calories per serving view nutrition facts
1 loaf
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| 1 | package | yeast, active dry | |
| 1/2 | cup | milk | warm |
| 2 | cups | flour, all-purpose | sifted |
| 3 | tablespoons | sugar | |
| 3 | tablespoons | cocoa powder | cocoa |
| 1 | teaspoon | salt | |
| 1 | large | egg | beaten |
| 1 | teaspoon | vegetable shortening | melted |
| 1 | cup | pecans | chopped |
| 1 | tablespoon | vanilla extract | |
| 1 | x | 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 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.
| % Daily Value* | |
| Total Fat 23.0g | 35% |
| Saturated Fat 3.0g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 623mg | 26% |
| Total Carbohydrate 65.0g | 22% |
| Dietary Fiber 6.0g | 24% |
| Sugars 13.0g | |
| Protein 13.0g | 26% |
| Vitamin A | 3% | Vitamin C | 1% | |
| Calcium | 8% | Iron | 26% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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