Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pecan | 1 half (4g) | 20 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 package dry yeast
- ½ cup warm milk (105°F to 115°F)
- 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
Directions
Dissolve yeast in warm milk; let stand 5 minutes.
Sift together 1½ 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 ½ 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 7½ x 3 x 2-inch loaf-pan.
Brush top with oil; cover and repeat rising procedure 1 hour.
Bake at 375°F for 40 minutes or until loaf sounds hollow when tapped.
Remove bread from pan immediately; cool on wire rack.
Category:World Recipes
Category:Sweet bread Recipes
Category:Cocoa Recipes
Category:Pecan Recipes
Category:Vanilla extract Recipes
Category:Yeast Recipes
Category:Egg Recipes