Dissolve yeast in warm milk; let stand 5 minutes. Sift together 1- half cups flour, sugar, cocoa, and salt; set aside. Combine dissolved yeast, egg, shortening, pecans, and vanilla; mix well. Gradually add flour mixture to make a soft dough . Turn dough out onto a surface sprinkled with remaining half cup flour; 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 (85 degrees), free from drafts, 1 hour or until doubled in bulk. Punch dough down; turn out onto a floured surface, and shape into a loaf. Place in a greased 7- half x 3 x 5 cm loaf-pan. Brush top with oil; cove� and repeat rising procedure 1 hour. Bake at 190ºC or 40 minutes or until loaf sounds hollow when tapped. Remove bread from pan immediately; cool on wire rack. from "The Southern Heritage Breads Cookbook"