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Chuck Muer House Bread

Chuck Muer House Bread


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 (below)

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
Recipe Notes
Chuck Muer House Bread
January 22, 2019 Update

In the 80s, I waitressed at Clamdiggers, a Chuck Muer restaurant in Farmington, MI. I received the 'bulk' recipe for Chef's Larry Blessing from a good friend who worked in the kitchen. I created the recipe shown above by reducing the blessing recipe and adapting a french bread from a bread machine recipe booklet. The recipe is based on my recollections of the process, and is always a hit.

In recent years I acquired Chuck Muer's Cookbook The Simply Great Cookbook. The recipe in the book produces about double the bread, and uses a slightly different process. The main difference in process is that the bread dough is rolled in the salt-poppy seed mixture, then topped with Chef Larry's Blessing.

I have tried this recipe twice. The result is very similar to my adaption, but I prefer my method which is simpler, less salty and there are no ingredients left over.

Below is the ingredient list from The Simply Great Cookbook

Chuck Muer House Bread

1 package dry yeast
1 1/2 cup water
1 tablespoon sugar
1 tablespoon salt
2 tablespoons olive oil
4 cups high gluten bread flour
1/4 cup kosher salt
2 tablespoons poppy seed
Chef Larry Bread Blessing (below)

Chef Larry Bread Blessing
1 large garlic garlic clove, peeled
1 cup olive oil
2 tablespoons dried basil
2 tablespoons dried oregano
1/8 teaspoon salt

Chuck Muer House Bread
Nutrition Information
Chuck Muer House Bread
Serving Size:
Amount Per Serving
Calories 1570.85
Calories from Fat 520.00
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
Vitamin A 5%
Vitamin C 0%
Calcium 0%
Iron 56%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

* Cut amount of salt in half to reduce sodium to 2055.0mg
Change serving size to get new nutritional values
Serving Size: 
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2019-02-11   I worked at the Grand Concourse restaurant in Pittsburgh, PA for 17 years. ( a Chuck Muer restaurant ). I made countless batches of this fantastic bread in my early years working there as a prep cook. If prepared correctly, it is very...very close to what we served in house. Still make it ....still love it.