1935 chocolate bread

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; kneadÿ10	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; coveÿ  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"