Chocolate Pecan Bread A Bread, Not a Dessert Makes one pound Can be baked in a festive design for holidays. Adapted from a recipe found on the Internet 2/3 cup milk 1 envelope (1 Tab) active dry yeast 1 egg 2 Tab butter, margarine, or shortening, melted 2 cups flour (all-purpose or bread) 1/3 cup sugar 1/3 cup cocoa powder, unsweetened 1/2 tsp salt 1/4 - 1 cup pecans, halves or chopped This is a yeast bread. Make it by hand the way you make any yeast bread, or put it in your bread machine set for regular egg bread. Festive Design (optional) After the first rising, punch down the dough and place it on a lightly oiled cookie sheet. Press and stretch the dough into the desired shape (e.g., Christmas tree or snowflake). Use a sharp knife to add details, making it easy for your guests to break off a chunk. Let it rise until almost doubled. Bake in a 375° oven for about 15 minutes (on cookie sheet) to 40 minutes (in a standard bread pan). Made by Jim for the December 2000 potluck. We tried spreading the bread with orange-cinnamon butter and pronounced it a delicious combination. Orange-Cinnamon Butter Put some room-temperature butter in a small mixing bowl. Add to taste honey, orange-juice concentrate, grated orange rind, and cinnamon. Beat until well combined and slightly whipped. Chill.

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