Recipe: Chocolate Pecan Braid

Chocolate Pecan Braid
net.cooks/Holly (1985)
Makes 1 braid

2 1/2 to 3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 pkg. active dry yeast
3/4 cup milk
1/2 cup sugar
1/4 cup butter or margarine
1/2 tsp. salt
1 egg
1/2 cup finely chopped pecans
Confectioner's Icing
Pecan halves (optional)
Maraschino cherries (optional)

In a large mixer bowl combine 3/4 cup of the flour with cocoa powder and yeast. Heat milk, sugar, butter or margarine, and salt just till warm (115 to 120 degrees) and the butter is almost melted; stir constantly.

Add to flour mixture; add egg. Beat with electric mixer on low speed for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes on high speed.

Stir in the finely chopped pecans. Using a spoon, stir in as much of the remaining flour as you can. Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 - 5 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once on to grease surface. Cover; let rise in a warm place till double (about 1 1/2 hours).

Punch the dough down; divide into thirds. Cover and let rest 10 minutes.

Roll each third into a 16-inch long rope. Line up the ropes 1 inch apart on a greased baking sheet. Braid loosely, beginning in the middle and working toward the ends. Pinch ends of ropes together and tuck the sealed portion under the braid. Cover; let rise in a warm place till almost double (about 40 minutes).

Bake in a 325 degrees for 30 to 35 minutes or till done. Cover the bread with foil the last 10 to 15 minutes to prevent overbrowning. Cool. Drizzle with Confectioner's Icing. Garnish with pecan halves and maraschino cherries, if desired.

Confectioner's Icing: In a small mixing bowl stir together 1 cup sifted powdered sugar, 1/4 tsp. vanilla, and enough milk to make icing of drizzling consistency (about 1 1/2 tablespoons).

(Braiding from the center avoids stretching and gives a more evenly shaped braid.)