Frank's Recipes! Chocolate Bread

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Chocolate Bread

1 pkg active dry yeast
1/2 cup warm milk (105 to 115 degrees)
2 cups sifted bread flour, divided
3 tablespoons sugar
3 tablespoons cocoa
1 teaspoon salt
1 egg, beaten
1 teaspoon shortening, melted
1 cup chopped pecans
1 tablespoon vanilla extract
vegetable oil

Dissolve yeast in warm milk and let stand 5 minutes. Sift together 1-1/2 cups flour, sugar, cocoa, and salt and set aside. Combine dissolved yeast, egg, shortening, pecans, and vanilla and mix well. Gradually add flour mixture to make a soft dough. Turn dough out onto a surface sprinkled with remaining 1/2 cup flour and 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 free from drafts until doubled in bulk. Punch dough down and 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 F. for 40 minutes or until loaf sounds hollow when tapped.
Remove bread from pan immediately and cool on wire rack.