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Chuck Muer House Bread

Chuck Muer House Bread

Bread Dough
1 1/2 tsps butter or margarine
3/4 cup water
2 1/3 cups bread flour
1 teaspoon salt
1 1/2 teaspoons sugar
1 teaspoon SAF yeast
Chef Larry Bread Blessing
1/4 cup olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
3/4 teaspoon crushed garlic
Mix together:
1/4 teaspoon poppy seed
3/4 teaspoon kosher salt

- Make dough according to bread machine instructions for dough cycle.
- Divide dough into 2 equal portions. Roll each portion into a ball.
- Place the dough into a greased bowl. Cover. Rest for about 20 minutes. (Place in the refrigerator during the summer time.)
- Roll each ball into a rectangle, working dough with your hands combined with the use of a rolling pin.
- Roll dough lengthwise, place the seam side down on greased jellyroll pan.
- With a sharp knife make 7 deep diagonal slices through each roll of dough.
- Liberally brush with about half of the bread blessing. Let dough rise until double in size, approximately 45 minutes.
- Brush the remaining bread blessing on the risen dough. Sprinkle with kosher salt/ poppy seed mixture.
- Bake at 375 degrees F. for about 20 minutes, or until golden brown.

Chuck Muer House Bread
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2018-08-23   Thank you.

A tad, a dash, a pinch...
Measuring spoons

When you want to reduce a recipe, a set of these measuring spoons are good to have on hand.
  • Tad = 1/4 teaspoon
  • Dash = 1/8 teaspoon
  • Pinch = 1/16 teaspoon
  • Smidgeon = 1/32 teaspoon
  • Drop = 1/64 teaspoon