Saturday I baked some bread from a recipe the Kansas City Star called “Hippie Bread — for when you want to loaf” (oh, ha ha, veeery funny). back in 1972 when Frank and I were first married and living in Kansas City until the end of the school year and Frank’s teaching job ended.
The bread is exceedingly easy to make, and tasty. We used to make Hippie Bread more often. I had been craving it lately. Frank likes it plain, so one of the small loaves I made with no extras. Another was essentially plain but with some sesame seeds on top. The third (my favorite) had black seeds mixed in throughout. In a day and a half I’ve eaten the greater part of it.
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The recipe:
6 cups flour
1/2 tsp dry yeast
3 tsp salt
2 Tbsp melted butter
3 1/4 cups lukewarm water (add more if necessary)
Combine ingredients together and stir in a large bowl. Cover with tea towel and lid. Let stand overnight or longer. Don’t stir or knead, simply pour from bowl, dividing three ways into 3 loaf pans (we use oven proof bowls) which have been thoroughly greased and bake immediately (we brush with melted butter before putting into the oven) for one-Half hour in pre-heated 350 degree oven. Remove from pans and place back on oven rack. Bake 15 to 20 minutes longer. (Befor cooking you can put something like sesame seeds or Italian herbs, or the like on the top or mixed into it like the black seeds)
Cool thoroughly, bag the loaves, freeze extra loaves if needed)