HIPPIE BREAD

Ha ha I found this old recipe from an old magazine collection from 1978. It was contributed by Mrs. Bette Di Giacomo in San Antonio and it was posted in the Express and News on Oct. 29, 1978 on page 21.

2 cups milk, scalded then cooled
3/4 cups pot liquor
5 tablespoons Sunflower oil
3 eggs, slightly beaten
3 tablespoons black strap Molasses
1 TB Sea Salt
2 cakes yeast OR
2 tablespoons dried yeast, softened IN
1/4 cup lukewarm pot liquor
1/2 cup plain wheat germ
1/4 cup nutritional yeast
4 to 6 cups whole wheat flour
4 to 6 cups unbleached white flour

Combine all ingredients except flour and mix well. Add flour 1 cup at a time alternating whole wheat with the white and mix well at teach addition. Add enough flour to reach kneading consistency. Oil hands and knead for 10 minutes. Put in oiled bowl cover and let rise to double in bulk. Punch down and shape into two loaves and let rise to double its bulk in oiled bread pans. Bake in 400 degrees oven for 15 minutes then lower heat to 375 and bake for 30 minutes more or til done.

NOTE: Pot liquor is extracts from weeks cooking of meat and vegetables combined. Instead of Sunflower oil you may use any other pure vegetable oil except Cotton Seed or Peanut. For salt free bread use salt substitute and salt free liquor.

CRUSTY GARLIC BREAD

This bread calls for very little oil.

2 cloves minced garlic

2 teaspoons olive oil

2 tbl chopped fresh parsley

2 tbl chopped fresh thyme, and marjoram each

1/2 tea paprika

2 tbl grated Parmesan cheese

2 small loaves Italian or French bread Cut into fourths

Preheat oven to 350 degrees

IN small bow, combine garlic and oil, mix well

In another small bowl, combine parsley, thyme, marjoram, & paprika. Add Parmesan; mix well. Cut each loaf crosswise into diagonal slices, without cutting all the way through. Brush cut sides with garlic oil. Sprinkle with herb mixture, wrap each loaf in foil; place on baking sheet.

Bake until heated through about 10 to 15 min. Unwrap and serve on a breadboard or in a basket.