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; 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 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. from "The Southern Heritage Breads Cookbook"
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