Это предварительный просмотр рецепта "1935 Chocolate Bread".

Рецепт 1935 Chocolate Bread
by Global Cookbook

1935 Chocolate Bread
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 6

Ингредиенты

  • 1 pkt Dry yeast
  • 1/2 c. Hot lowfat milk (105 to 115 Degrees)
  • 2 c. Sifted all-purpose flour,
  • Divided
  • 3 Tbsp. Sugar
  • 3 Tbsp. Cocoa
  • 1 tsp Salt
  • 1 x Egg, beaten
  • 1 tsp Shortening, melted
  • 1 c. Pecans, minced
  • 1 Tbsp. Vanilla extract
  • Vegetable oil

Инструкции

  1. Dissolve yeast in hot lowfat milk; let stand 5 min.
  2. Sift together 1-1/2 c. flour, sugar, cocoa, and salt; set aside.
  3. Combine dissolved yeast, egg, shortening, pecans, and vanilla; mix well. Gradually add in flour mix to make a soft dough.
  4. Turn dough out onto a surface sprinkled with remaining 1/2 c. flour; knead 10 min or possibly till smooth and elastic. Place in a well-greased bowl, turning to grease top. Cover and let rise in a hot place (85 degrees), free from drafts, 1 hour or possibly till doubled in bulk.
  5. 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; cover and repeat rising procedure 1 hour. Bake at 375 degrees for 40 min or possibly till loaf sounds hollow when tapped. Remove bread from pan immediately; cold on wire rack.