1935 Chocolate Bread Recipe

Name: 1935 Chocolate Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkg. dry yeast; 1/2 cup warm milk (105 to 115 F); 2 cups sifted all-purpose flour, divided; 3 tbsp. sugar; 3 tbsp. cocoa; 1 tsp. salt; 1 egg, beaten; 1 tsp. shortening, melted; 1 cup pecans, chopped; 1 tbsp. vanilla extract; Vegetable oil, as needed

Servings: persons

1
Dissolve yeast in warm milk; let stand 5 minutes.
2
Sift together 1-1/2 cups flour, sugar, cocoa, and salt; set aside.
3
Combine dissolved yeast, egg, shortening, pecans, and vanilla; mix well.
4
Gradually add flour mixture to make a soft dough.
5
Turn dough out onto a surface sprinkled with remaining 1/2 cup flour.
6
Knead 10 minutes or until smooth and elastic.
7
Place in a well-greased bowl, turning to grease top.
8
Cover and let rise in a warm place (85F), free from drafts, 1 hour or until doubled in bulk.
9
Punch dough down.
10
Turn out onto a floured surface, and shape into a loaf.
11
Place in a greased 7-1/2x3x2-inch loaf pan.
12
Brush top with oil; cover and repeat rising procedure 1 hour.
13
Bake at 350F for 40 minutes or until loaf sounds hollow when tapped.
14
Remove bread from pan immediately.
15
Cool on wire rack.

541

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pkg. dry yeast, 1/2 cup warm milk (105 to 115 F), 2 cups sifted all-purpose flour, divided, 3 tbsp. sugar, and more.

Yes, 1935 Chocolate Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

1935 Chocolate Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions