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Ingredients
- 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
Directions
- Dissolve yeast in hot lowfat milk; let stand 5 min.
- Sift together 1-1/2 c. flour, sugar, cocoa, and salt; set aside.
- Combine dissolved yeast, egg, shortening, pecans, and vanilla; mix well. Gradually add in flour mix to make a soft dough.
- 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.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 92g | |
| Recipe makes 6 servings | |
| Calories 288 | |
| Calories from Fat 79 | 27% |
| Total Fat 9.28g | 12% |
| Saturated Fat 1.19g | 5% |
| Trans Fat 0.24g | |
| Cholesterol 32mg | 11% |
| Sodium 408mg | 17% |
| Potassium 151mg | 4% |
| Total Carbs 42.72g | 11% |
| Dietary Fiber 2.8g | 9% |
| Sugars 8.18g | 5% |
| Protein 7.74g | 12% |
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