Driven by the free-spirited music of the 1970s, Shirleigh Moog’s technicolor cookbook Moog’s Musical Eatery: A Guide to Carefree Entertaining documents groovy recipes and helpful cooking tips she employed to feed famous musicians — and her family members.
“This half-wheat bread is liberally sprinkled with tasty herbs. The final product is a delicate and tasty braided loaf.”
Yield: 2 loaves.
4½ to 5 cups of flour, half white and half whole wheat
2 (¼-ounce) packs dry active yeast
1½ teaspoon dill weed
1 teaspoon caraway seed
½ teaspoon celery seed
¾ cup milk
¾ cup water
2 tablespoon shortening
2 tablespoon sugar
2 teaspoon salt
2 medium-size eggs or 1 large egg
In a large mixing bowl, stir together 1¾ cups of flour, yeast, dill weed, caraway seed, and celery seed.
In a saucepan, combine milk, water, shortening, sugar, and salt. Heat to 120º-130º, and then pour into the dry mixture. Add egg and beat at low speed for half a minute. Beat at high speed for 3 minutes more.
Gradually stir in enough of the remaining flour to make a soft dough. Knead on a floured surface for 10 to 15 minutes. Divide dough into quarters and roll the quarters into long ropes. To make braids, twist two ropes together on a greased cookie sheet and press the ends under to form seals. Repeat for second braid.
Let rise until doubled in size. This should take 30 to 40 minutes.
Preheat oven to 350º. Bake for 20-30 minutes.
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