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Recipe Name: 1935 Chocolate Bread Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 1

1 Dry yeast
1/2 Cup(s) Warm milk, 105 to 115
Degrees), Degrees
2 Cup(s) Sifted all-purpose flour
3 Tablespoon(s) Sugar
3 Tablespoon(s) Cocoa
1 Teaspoon(s) Salt
1 Egg, beaten
1 Teaspoon(s) Shortening, melted
1 Cup(s) Pecans, chopped
1 Tablespoon(s) 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-greasedbowl, turning to grease top. Cover and
let rise in a warm place (85degrees), free from drafts, 1 hour or until
doubled in bulk.Punch dough down; turn out onto a floured surface, and
shape into aloaf. Place in a greased 7-1/2 x 3 x 2-inch loaf-pan. Brush
top withoil; cover and repeat rising procedure 1 hour. Bake at 375
degrees for40 minutes or until loaf sounds hollow when tapped. Remove
bread frompan immediately; cool on wire rack.File

Nutrition (calculated from recipe ingredients)
Calories: 2179
Calories From Fat: 922
Total Fat: 108.6g
Cholesterol: 198.2mg
Sodium: 2463.8mg
Potassium: 1221.6mg
Carbohydrates: 260.9g
Fiber: 22.6g
Sugar: 51g
Protein: 49.3g

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