1935 Chocolate Bread

1935 Chocolate Bread Recipe: Ingredients, Steps, and Tips

Preparation time: 2 hours | Cooking time: 40 minutes | Servings: 1 loaf

Introduction

The 1935 Chocolate Bread recipe is a delightful journey back in time, offering a unique blend of flavors that tantalize the taste buds and evoke a sense of nostalgia. This recipe combines the rich, comforting taste of chocolate with the traditional texture and satisfaction of homemade bread, creating a treat that's both familiar and excitingly different. Perfect for chocolate lovers and baking enthusiasts alike, this recipe is a testament to the creativity and culinary innovation of the past.

History

The 1935 Chocolate Bread finds its origins in a period of culinary experimentation and economic challenge. During the Great Depression, home cooks were forced to become more inventive, often creating dishes that were both economical and comforting. Chocolate, a luxury for many, was used sparingly and ingeniously to add a touch of indulgence to everyday meals. This recipe is a beautiful example of how resourcefulness and the desire for a bit of luxury during hard times led to the creation of timeless dishes.

Ingredients

1 package dry yeast
0.5 cup warm milk (105°F to 115°F)
2 cup 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

How to prepare

Dissolve yeast in warm milk and let it stand for 5 minutes.
Sift together 1.5 cups of flour, sugar, cocoa, and salt, then set it aside.
Combine the dissolved yeast, egg, shortening, pecans, and vanilla, and mix well.
Gradually add the flour mixture to make a soft dough.
Turn the dough out onto a surface sprinkled with the remaining 0.5 cup of flour, and knead for 10 minutes or until it becomes smooth and elastic.
Place the dough in a well-greased bowl, turning it to grease the top.
Cover the bowl and let the dough rise in a warm place (85°F (29°C)), free from drafts, for 1 hour or until it doubles in size.
Punch the dough down, then turn it out onto a floured surface and shape it into a loaf.
Place the loaf in a greased 7.5 x 3 x 2 inches loaf pan.
Brush the top of the loaf with oil, cover it, and repeat the rising procedure for 1 hour.
Bake the loaf at 375°F (191°C) for 40 minutes or until it sounds hollow when tapped.
Remove the bread from the pan immediately and let it cool on a wire rack.
Enjoy.

Variations

Consider adding orange zest for a chocolate-orange version, or swap the pecans for walnuts for a different nutty flavor. For a vegan version, use plant-based milk, egg substitutes, and vegan shortening.
Consider adding orange zest for a citrusy twist, or substitute walnuts for pecans for a different nutty flavor. For a more decadent version, mix in chocolate chips before baking.
Add orange zest for a citrusy twist.
Incorporate chocolate chips for extra chocolatey goodness.
Swap pecans for walnuts or almonds, depending on preference.

Cooking Tips & Tricks

To ensure your 1935 Chocolate Bread turns out perfectly, consider the following tips and tricks:

- Ensure your yeast is fresh for the best rise.

- Warm milk should be just that - warm, not hot, to avoid killing the yeast.

- When kneading the dough, add flour sparingly to keep it from becoming too dry.

- Allow the dough to rise in a warm, draft-free area for the best results.

- Test the bread for doneness by tapping the bottom; if it sounds hollow, it's ready.

Serving Suggestions

This chocolate bread is versatile and can be enjoyed in various ways:

- Serve warm with a pat of butter for a comforting breakfast.

- Pair with a cup of coffee or tea for an afternoon treat.

- Use as a base for French toast for a decadent brunch option.

Cooking Techniques

The key techniques involved in making this bread include proofing yeast, kneading dough, and proper baking. Each step is crucial for achieving the perfect texture and flavor.

Ingredient Substitutions

Almond milk can replace cow's milk for a dairy-free version.

- Coconut oil can be used instead of shortening for a different flavor profile.

- Whole wheat flour can partially substitute all-purpose flour for added fiber.

Make Ahead Tips

The dough can be prepared and allowed to rise overnight in the refrigerator for those short on time. Simply bring it to room temperature before shaping and proceeding with the second rise.

Presentation Ideas

Slice and arrange on a wooden board for a rustic look. - Dust with powdered sugar for a touch of elegance. - Serve on a vintage plate to complement the historical nature of the recipe.

Pairing Recommendations

This chocolate bread pairs beautifully with:

- A glass of cold milk or a latte for a classic combination.

- A robust red wine for an indulgent evening treat.

- Fresh berries for a refreshing contrast.

Storage and Reheating Instructions

Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap well and freeze for up to 3 months. Reheat slices in a toaster or oven until warm.

Nutrition Information

Calories per serving

A single serving of this chocolate bread contains approximately 300 calories. The calories are derived from a combination of carbohydrates, fats, and proteins, making it a relatively energy-dense treat.

Carbohydrates

A single serving of 1935 Chocolate Bread contains approximately 45 grams of carbohydrates. The primary source of these carbohydrates is the all-purpose flour, with additional contributions from the sugar and cocoa.

Fats

This recipe contains about 10 grams of fat per serving, with the main sources being the pecans and shortening. The use of vegetable oil for brushing also adds a minimal amount of fat.

Proteins

Each serving of the chocolate bread offers around 6 grams of protein, primarily from the egg and milk used in the recipe. The pecans also contribute a small amount of protein.

Vitamins and minerals

The 1935 Chocolate Bread provides a range of vitamins and minerals, including calcium from the milk, iron from the cocoa and flour, and magnesium from the pecans. It also contains small amounts of vitamin E from the vegetable oil and B vitamins from the flour.

Alergens

This recipe contains common allergens such as gluten (from wheat flour), nuts (pecans), dairy (milk), and eggs. Individuals with allergies to these ingredients should exercise caution.

Summary

Overall, the 1935 Chocolate Bread is a moderately calorie-dense food that provides a good balance of carbohydrates, fats, and proteins, along with essential vitamins and minerals. However, it does contain allergens that some individuals may need to avoid.

Summary

The 1935 Chocolate Bread is more than just a recipe; it's a piece of culinary history that brings the flavors of the past into the present. With its rich chocolate taste, soft texture, and comforting warmth, it's a testament to the creativity and resilience of home cooks during the Great Depression. Whether you're a seasoned baker or new to the kitchen, this recipe offers a delightful experience that's sure to satisfy your sweet tooth and spark your culinary curiosity.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for 1935 Chocolate Bread. It was a chilly autumn day, and I was rummaging through my old recipe box, searching for something new to try. As I sifted through the yellowed index cards and tattered magazine clippings, my eyes fell upon a faded, handwritten recipe card that simply read "Chocolate Bread, 1935."

Intrigued by the vintage date and the promise of chocolate, I decided to give it a try. As I gathered the ingredients and began to mix them together, a flood of memories from my past came rushing back to me. I thought of my own grandmother, who had taught me the joys of baking when I was just a little girl.

She was a master in the kitchen, whipping up delicious treats with seemingly little effort. I remember watching in awe as she skillfully measured out ingredients, kneaded dough, and baked batch after batch of cookies, cakes, and breads. She always had a twinkle in her eye and a smile on her face as she worked her culinary magic.

One day, as I sat at her kitchen table, she pulled out a worn, stained recipe card from her own collection. It was for a chocolate bread that she had been making for years, passed down from her own mother and grandmother before her. She explained that it was a special recipe, one that was sure to bring comfort and joy to anyone who tasted it.

I watched intently as she measured out the flour, sugar, and cocoa powder, mixing them together with butter and eggs to create a rich, velvety batter. The scent of chocolate wafted through the air, filling the kitchen with a warm, inviting aroma. As she poured the batter into a loaf pan and slid it into the oven, I could hardly contain my excitement.

When the timer finally chimed and she pulled the loaf out of the oven, I could barely wait for it to cool before slicing into it. The chocolate bread was everything she had promised and more - moist, tender, and bursting with rich chocolate flavor. I savored every bite, feeling a sense of contentment and nostalgia wash over me.

From that day on, I knew that chocolate bread would always hold a special place in my heart. And now, as I followed the 1935 Chocolate Bread recipe, I felt a connection to my grandmother and her legacy of baking. I could almost hear her voice guiding me through each step, offering words of encouragement and wisdom.

As the chocolate bread baked in the oven, filling my kitchen with its irresistible aroma, I couldn't help but smile. I knew that this recipe was a treasure, one that I would pass down to my own grandchildren someday. And as I took the first warm, fragrant slice of chocolate bread from the loaf, I knew that I had found a new favorite in my collection of cherished recipes.